|Bang Bang Shrimp Makeover|
This past weekend, my grandfather (90 in June!) came up from Florida to our brisk Tennessee November for a short visit. Usually, it’s the opposite—we take advantage of the opportunity to snag some beach action and visit him down in Jacksonville. These beach trips wouldn’t be complete without a meal at Bonefish Grill, and a meal at Bonefish always includes a few orders of their Bang Bang Shrimp appetizer. Good. Lord.
Bonefish doesn’t share the exact recipe, but the end result is sweet, creamy, fried deliciousness…served up with a side of blood sugar chaos and trans-fats.
My grandpa's coming into town reminded me of the bittersweet experience that is Bang Bang Shrimp, and I was determined to create a healthier version. Baking instead of frying was a no-brainer. And although my sauce recipe isn’t exactly “health-supportive”, using maple crystals instead of white sugar and nixing the additives/stabilizers makes it a far cry better than the bottled stuff. Plus, I don’t have a real problem with high-quality mayonnaise (balance alert!), as long as it’s consumed as a treat and in moderation.
Quick note on arrowroot: a guaranteed GMO-free alternative to cornstarch, arrowroot is an easily-digestible starch from the roots of a sub-tropical plant. It make a fantastic gluten-free thickener, but it must only be added to temperatures of a simmer or lower.
Served up with some brown rice and garlicky sautéed kale, these shrimp made me one happy girl. Are they identical to the original? No! Do they hit all the same notes of crunch, sweetness, creamy umami and spice? You betcha!
If you give this recipe a try, I hope you’re a satisfied customer. Please let me know!