Joel’s new favorite meal…and it’s a light version! It’s a miracle. As I’ve said before, I don’t really like seafood but this shrimp was to die for. The batter was light and crispy so that we were actually able to taste the shrimp and it was so refreshing over the lettuce.
This recipe is a copycat of Bang Bang Shrimp from Bonefish Grill. I have never eaten there as we don’t have one around these parts so I can’t really compare it to the original but I’m telling you, it was sooo good. The original recipe is battered and deep fried while this is lightly coated with cornstarch and cooked in a small amount of oil.
It was Joel’s absolute favorite new recipe that I have made in quite awhile. He actually hasn’t stopped talking about it and I made this about 2 weeks ago. I always think about changing out the seafood for chicken since that is what I prefer and I think chicken would be really great prepared this way too.
The calories, fat, protein and much more are all included with the recipe which is really great. It is from one of my new finds, Skinny Taste. There are so many great looking dishes that I am sure to try out soon.
- 5 Tbsp. light mayonnaise
- 3 Tbsp. Thai Sweet Chili Sauce
- 1 tsp. Sriracha
- 1 lb. large shrimp, shelled and deveined
- 2 tsp. cornstarch
- 1 tsp. canola oil
- 3 cups shredded iceberg lettuce
- 1 cup shredded purple cabbage (I totally forgot to pick up this at the store so we skipped it but I will remember next time!)
- 4 Tbsp. scallions, chopped
- In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside. Combine lettuce and cabbage and divide between four plates. Set aside.
- Coat shrimp with cornstarch, mixing well with your hands.
- Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.
- Place shrimp on lettuce and cabbage then top with scallions.