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!
-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.