Your fave Bonefish Grill appetizer, way healthier, even more delicious and at your fingertips at home!
Servings 4
Ingredients
QUICK PICKLED SHALLOTS:
1/4cupapple cider vinegar
1tablespoonhoney
2medium shallotspeeled & sliced into 1/4" thick rounds
SAUCE INGREDIENTS:
1/2cupmayonnaise
1tablespoonlime juiceplus more for garnish
1tablespoonketchup
1-3teaspoonsSrirachato taste
1tablespoonhoney
1teaspoonlow sodium tamari or soy sauce
1/4teaspoongarlic powder
1/4teaspoononion powder
1/4teaspoonpaprika
pinchpepper
SHRIMP INGREDIENTS:
1poundraw shrimp of choicepeeled & deveined, thawed if frozen(thawing suggestion in instructions)
1/2cupall-purpose or gluten-free all-purpose flourI like King Arthur and Bob's Red Mill GF all purpose
pinchessaltpepper and garlic powder
2tablespoonsavocado oilplus more as needed
Assembly: taco shells/tortillas of choiceplus 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.