I just remade this recipe today in preparation for its appearance in my 2nd cookbook, Comforting Eats! The eBook version is now available on Amazon and the print version will be ready by mid-December! I am SO excited! I was even happier to re-make this today to snap a great picture and then get to eat this yummy “salad.” I simplified this recipe to cut the cooking time in half! Even more reason to give the recipe a try!
In the picture above, I used my Fried Shrimp recipe to help the sauce stick to the shrimp. Just another GREAT recipe in my new cookbook, Comforting Eats!
This recipe came from missing Bang-Bang Shrimp at BoneFish Grill and it is SO easy to make! This may be my new Favorite Recipe! Be sure to add the chopped green onions at the end. They are not just for decoration but add a nice flavor to the shrimp.
This sauce would be good on about anything. Next time I will use chicken tenders instead! Enjoy!
Tip: Purchase fresh ginger and keep it in the freezer until needed for a recipe. It grates so easy using a microplane when it is frozen and it will last a very long time!
Note: I have included my recipe for Fried Shrimp if you want a more authentic Bang-Bang Shrimp experience! 🙂
1-1/2 lbs. peeled, wahsed & de-veined shrimp
3 tbsp. Fresh lemon juice
Cajun House Seasoning, to taste
In large pan over medium heat, add shrimp and lemon juice. Sprinkle with seasoning. Stir and cook until shrimp are done or pink. This should only take a few minutes. Taste for seasoning and adjust if needed. Drain shrimp. Add drained shrimp to sauce and stir. Taste for saltiness, sweetness and spiciness and adjust if needed.
Serve warm over a bed of lettuce topped with thinly sliced green onion tops or refrigerate for a cold salad.
While preparing shrimp, begin to bring oil to the correct temperature of 350 degrees in a deep fryer or pot. Add shrimp to egg. Be sure to knock off any extra egg before transferring the shrimp to another bowl (or bag) containing the breadcrumbs. Toss shrimp until well coated. Using a slotted spoon or fry basket, carefully lower the shrimp into the hot oil.
Cook shrimp about 2 minutes or until the shrimp is pink and the crust is slightly brown. Remove with slotted spoon and drain on paper towels or paper bag.
Toss fried shrimp with sauce. Serve warm over a bed of lettuce topped with thinly sliced green onion tops.
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