Healthified Bang Bang Shrimp!
Your fave Bonefish Grill appetizer, way healthier, even more delicious and at your fingertips at home!
Ingredients
QUICK PICKLED SHALLOTS:
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 2 medium shallots peeled & sliced into 1/4" thick rounds
SAUCE INGREDIENTS:
- 1/2 cup mayonnaise
- 1 tablespoon lime juice plus more for garnish
- 1 tablespoon ketchup
- 1-3 teaspoons Sriracha to taste
- 1 tablespoon honey
- 1 teaspoon low sodium tamari or soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- pinch pepper
SHRIMP INGREDIENTS:
- 1 pound raw shrimp of choice peeled & deveined, thawed if frozen(thawing suggestion in instructions)
- 1/2 cup all-purpose or gluten-free all-purpose flour I like King Arthur and Bob's Red Mill GF all purpose
- pinches salt pepper and garlic powder
- 2 tablespoons avocado oil plus more as needed
- Assembly: taco shells/tortillas of choice plus any other garnish you'd like
Instructions
- To quick-thaw shrimp: place in a mixing bowl (out of the bag) and covering with barely lukewarm (NOT warm) water for 5-10 minutes, until softened. Drain and pat dry.
- Quick-Pickled Shallots: Whisk together apple cider vinegar and honey in a shallow bowl. Add sliced shallots, press to make sure they’re covered in the mixture, and refrigerate.
- In a mixing bowl, whisk together all sauce ingredients and set aside.
- In a gallon bag, combine shrimp, flour and pinches of salt, pepper and garlic powder. Seal and shake to evenly coat.
- Heat a large skillet (ideally cast-iron) to medium-high heat and turn on exhaust fan. Add avocado oil. When oil moves quickly around the pan test with a splash of water. If it sizzles, you’re ready to cook!
- Add approximately half of your shrimp, making sure not to overlap. Sear for 2-3 minutes, until easy to flip and golden-brown on the bottom. Flip and repeat; this side should take a bit less time. If your shrimp doesn’t look fully cooked, turn down the heat and cover with a lid for 2-3 minutes, until completely opaque.
- Transfer to a heat-proof bowl and repeat with remaining shrimp, adding more oil as needed. Once all shrimp is cooked and in the bowl, add approximately ⅓ cup sauce and toss to coat.
- Serve in warmed tortillas with an extra drizzle of sauce, a handful of pickled shallots, and any garnish of choice. I don’t recommend reheating; this recipe is best made a la carte!
Notes
Think about warming your tortillas as shrimp is finishing cooking, so you can serve quickly.
