bangin' spicy shrimp
I love going to Bonefish and starting off the meal with their Bang Bang shrimp, so I worked on trying to create my version of this delicious dish but with a good bit less fat as this dish is not deep fried. I like these served over mesclun mix or chopped romaine but will go equally as well over basmati rice if so desired.
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serves
4
prep time
20 Min
cook time
15 Min
method
Saute
Ingredients For bangin' spicy shrimp
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1/2 csir kensington's mayo
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4 Tbspthai sweet chili sauce
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1 tspcholula chili lime hot sauce
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1-1/2 tspsriracha sauce
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1-1/2 lb31-35 shrimp, peeled, deveined, tail off
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1 Tbspcornstarch
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2 tspevoo
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4 cmesclun or chopped romaine
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1/4 cthinly sliced green onions
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1/4 cchopped fresh parsley
How To Make bangin' spicy shrimp
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1In a large bowl, combine mayo, chili sauce, and both hot sauces, then set aside to allow flavors to combine.
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2Pat shrimp dry with paper towel and toss with cornstarch in a medium bowl, mixing with your hands to evenly coat each shrimp. Heat a large cast iron or non-stick skillet over high heat, then add in EVOO and shrimp, stirring to cook evenly until shrimp goes from translucent to opaque. While still hot transfer to large bowl with sauce mixture and toss with a wooden spoon.
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3On a large serving platter, add mesclun or romaine and sprinkle with green onion, then add on shrimp and garnish with fresh parsley and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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