bangin' spicy shrimp

a recipe by
Scott Anderson
Shepherdstown, WV

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.

serves 4
prep time 20 Min
cook time 15 Min
method Saute

Ingredients For bangin' spicy shrimp

  • 1/2 c
    sir kensington's mayo
  • 4 Tbsp
    thai sweet chili sauce
  • 1 tsp
    cholula chili lime hot sauce
  • 1-1/2 tsp
    sriracha sauce
  • 1-1/2 lb
    31-35 shrimp, peeled, deveined, tail off
  • 1 Tbsp
  • 2 tsp
  • 4 c
    mesclun or chopped romaine
  • 1/4 c
    thinly sliced green onions
  • 1/4 c
    chopped fresh parsley

How To Make bangin' spicy shrimp

  • 1
    In a large bowl, combine mayo, chili sauce, and both hot sauces, then set aside to allow flavors to combine.
  • 2
    Pat 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.
  • 3
    On a large serving platter, add mesclun or romaine and sprinkle with green onion, then add on shrimp and garnish with fresh parsley and serve.

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