Bang Bang Shrimp Makeover

COMMENTS

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    [post_date] => 2014-11-06 17:24:31
    [post_date_gmt] => 2014-11-06 23:24:31
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    [post_title] => Bang Bang Shrimp Makeover
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11.06

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!

TOTAL TIME :

INGREDIENTS

Shrimp
2 lbs wild shrimp peeled and de-veined (fresh or thawed frozen)
2 cups panko Japanese breadcrumbs
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
4 organic cage-free eggs
1 head organic romaine lettuce or green cabbage
Thai Chili Sauce
1/2 cup rice wine vinegar
1/2 cup maple crystals
1/4 cup water
2 tablespoons tamari
1/2 teaspoon miso paste sweet white or chickpea
2 tablespoons sherry
2 cloves garlic minced
1 teaspoon freshly grated ginger
1 1/2 teaspoons chili flakes adjust according to preferred spice level
1 1/2 tablespoons arrowroot starch could use cornstarch
Optional for Sauce
1/2-1 cup mayonnaise I used a canola-based brand with cage-free eggs, could try a vegan version

DIRECTIONS

Shrimp

Preheat oven to 400 degrees, or convection setting. Grease 1-2 baking sheets.
Combine panko through sea salt in a food processor. Pulse until combined and panko flakes have broken down into a course-flour texture. Add to a bowl.
Crack eggs into another bowl and whisk to incorporate.
Make an assembly line: dip shrimp first into egg water then into panko. Shake off excess before adding to baking sheet.
Bake shrimp for 10-15 minutes or until panko has turned slightly golden and shrimp is cooked through.
Slice lettuce or cabbage into strips and spread over your serving dish. Top with shrimp and Thai Chili Sauce (below).

Thai Chili Sauce

In a small bowl, combine arrowroot starch with 3-4 tablespoons cold water. Set aside.
Combine rice vinegar through ginger in a small saucepot and bring to boil.
Reduce heat to medium-low and cook for 10 minutes or until sauce has decreased in volume and started to thicken.
Reduce heat to low/simmer and add starch mixture, whisking constantly as you add it. Cook for another 2 minutes or until sauce has reached a viscous consistency.
Allow sauce to cool completely (you can add to a bowl and place in a larger bowl filled with ice water to cool quickly).
If you want a creamy sauce, combine with mayonnaise to taste. You can serve without the mayo, but it will be very sweet and spicy so use cautiously!
Drizzle baked shrimp with sauce and add rest to a bowl for dipping.