Monday, October 15, 2012

Healthy Bang Bang Shrimp


If you've been to Bonefish Grill — a seafood chain — you've most likely had their Bang Bang Shrimp appetizer.  My mom and her friends love the starter but I think I broke her heart when I told her it is battered, deep fried and tossed in mayonnaise.  Here, I've re-created the restaurant favorite by pan frying the shrimp in just 2 Tbsp of coconut oil and then tossing in a spicy creamy sauce made of pureed tofu instead of mayo.  I know it sounds odd, but even Blake liked the dish! Also, at Bonefish the shrimp is served on a bed of lettuce that is quickly wilted and often ignored.  I served the shrimp on a healthy serving of Red Cabbage Asian Slaw. Bonus: this recipe makes a lot of leftover sauce which means a dipping sauce for Healthy Chicken Nuggets or slathered on Turkey Burger Sliders!

Here's a great source to order all natural wild shrimp online that will be overnighted to your doorstep. They are beautiful shrimp!

Ingredients:

-3/4-1 lb. raw shrimp (about 31-40 count per pound or larger)
-2 tsp cornstarch
-2 Tbsp coconut oil (or vegetable oil)
-14 ounces tofu
-1/3 cup sweet red chili sauce - found in asian aisle of most supermarkets
-3-5 Tbsp sriracha sauce (depending on your heat tolerance)
-3 Tbsp lemon juice
-2 green onions, sliced for garnish
-salt and pepper for seasoning


First, remove the shell, legs and tail from the shrimp and pat dry. Sprinkle with salt, pepper and two teaspoons of cornstarch and toss until evenly coated.





Now, in a food processor or blender combine the 14 ounces tofu (drained), 1/3 cup sweet red chili sauce, 3-5 Tablespoons sriracha sauce and 3 Tbsp lemon juice.  Blend until smooth and creamy.




In a large skillet heat the two Tablespoons of coconut (or vegetable) oil over high heat.  Add the shrimp and stir every minute or so until the shrimp is cooked through (opaque all the way through) for about 4-5 minutes. Turn the heat down to low. While these are cooking, thinly slice 2 green onions. 




With the heat at a lower temperature, add about 1/2 cup of the creamy spicy sauce and toss until the shrimp is evenly coated.  Serve on a bed of Red Cabbage Asian Slaw and garnish with the chopped green onions. 




14 comments:

  1. I can't wait to try this! Looks great!

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  2. Looks awesomw! How did you make the cabbage slaw?

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    Replies
    1. Thanks! Here's the recipe for the red asian slaw: http://www.recklessabandoncook.com/2012/10/red-cabbage-asian-slaw.html

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  3. I tried this recipe while everyone was out thinking if it bombed, nobody would know. This was my first introduction to tofu also, so a lot was riding on this...

    I did the shrimp and the cabbage salad and it changed my life it was so good! Thanks for posting as my family, my stomach and my taste-buds thank and salute you!

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    Replies
    1. Audwin, I'm so glad you enjoyed the recipe and tofu! I'm fairly new to the ingredient myself, but finding it to be a great substitute in recipes. Thank you for the comment!

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  4. I can't wait to make this, thanks for making this dish healthier!

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  5. How long have you kept the extra sauce without it going bad?

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    Replies
    1. I'm not positive but I would keep it about as long as the tofu is good...check the date. Maybe just a week or two.

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  6. Made it for my husband's birthday dinner. He loved it. I think we will grill salmon tomorrow and use the leftover sauce
    On it. Thank you for sharing this recipe. It's a total winner!

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  7. I love this. I always would eat this at Bone Fish and feel so full and crappy after eating their version. Yours is so much better and you feel great after eating it! I add the entire bottle of Chile Sauce and much more Sriracha sauce- we love spicy food- I think it tastes better- it's got a bite, but not overwhelming! My hubby was impressed and we ended up having the same dish the next night, cause we had so much sauce left over!! Thanks so much!

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    Replies
    1. Jessica, I'm so glad you enjoyed the recipe so much! Thank you very much for you comment and feedback. Let me know if you try any other recipes!!! Happy cooking

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