Healthified Bang Bang Shrimp!

Posted on by llbalanced
Healthified Bang Bang Shrimp!
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    [ID] => 16706
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    [post_date] => 2021-03-22 08:49:05
    [post_date_gmt] => 2021-03-22 14:49:05
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    [post_title] => Healthified Bang Bang Shrimp!
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    [post_modified] => 2021-06-08 18:37:09
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03.22

This recipe probably needs no introduction; I bet most of y'all have savored or heard of the famous Bang Bang Shrimp from Bonefish Grill.

BUT, if you haven't, ohhhhh man.

This appetizer has been around for years on the Bonefish menu, and I highly doubt it will ever come off (or there would be an actual mutiny). Crispy fried shrimp tossed in the most delectable, addictive sweet and savory sauce...it will haunt your dreams in the best way!

healthy bang bang shrimp

I actually created a 'healthified' version of the Bang Bang Shrimp years ago, when I first started LL Balanced. It was delicious, but I didn't quite get the texture right, and the pictures were atrocious! So I decided to re-test and re-photograph and give you a 2021 version.

The two keys to this recipe are 1) the sauce, which I think I replicated pretty darn well. This sauce is also delicious as a dip for sweet potato fries, or even as a Thousand-Island-style salad dressing. 2) Coating the shrimp in flour and pan-searing. It sounds so simple, but this quick step creates a signature 'fried' texture that is perfect contrast to the creamy sauce. No deep fryer required!

healthy bang bang shrimp

I also add a quick-pickled-shallot topping, which adds a bright, fresh bite to the experience, and you could use this for a host of veggie: julienne carrots or cucumbers, red onion, jalapeños etc.

If you're a Bang Bang Shrimp lover, and you want to be able to recreate/enjoy the experience whenever you get a hankering, give my recipe a try! Tag me on IG @lauraleabalanced if you do!

 

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TOTAL TIME :
4servings
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
DIRECTIONS
  1. (*TIP before cooking: think about warming your tortillas as shrimp is finishing cooking, so you can serve quickly)
  2. 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.
  3. 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.
  4. In a mixing bowl, whisk together all sauce ingredients and set aside.
  5. In a gallon bag, combine shrimp, flour and pinches of salt, pepper and garlic powder. Seal and shake to evenly coat.
  6. 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!
  7. 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.
  8. 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.
  9. 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!
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