I love to find healthy copycat recipes for my favorite dishes. This recipe for Skinny Bang Bang Shrimp is so good that you will never want to eat the full fat version again.
These shrimp get their great flavor from a light sauce that is made from reduced fat mayo, Thai sweet chili sauce and a little Sriracha. The shrimp go on a bed of shredded cabbage and are topped with a little more sriracha and some green onions for added crunch.
The combination of the creamy, spicy shrimp with the crunchy cabbage and onions is so satisfying. So, the next time you are craving some Chinese takeout, try this recipe! I hope that you enjoy it!
*Please note the amount will make an appetizer size portion for 4 people*
- Fresh Shrimp – 1 lb. (Peeled, deveined and patted dry)
- Corn Starch – 1/4 Cup
- Reduced Fat Mayonnaise – 5 TBSP.
- Thai Sweet Chili Sauce – 3 TBSP.
- Sriracha – 1 TBSP. (Add a little more if you like things spicy)
- Shredded Cabbage – 1 Cup
- Green Onions – 1/4 Cup Chopped
Mix together mayo, Thai sweet chili sauce and sriracha in a small bowl and set aside until shrimp are cooked.
Divide shredded cabbage evenly among 4 small plates. I used pre-shredded cabbage to save time. Set each plate aside until you are ready to top these with the shrimp.
Start with fresh shrimp that have been peeled, deveined and patted dry. Drop your shrimp into a small bowl of cornstarch and mix well, until all of your shrimp are coated in cornstarch.
In a large skillet, heat a couple TBSP. of olive oil. Once the oil is hot, place your shrimp in the pan. Make sure not to overcrowd the shrimp so they will cook more evenly and not steam. Allow shrimp to cook for a couple minutes and then gently flip and cook another minute or so on the other side. Shrimp are done once they have turned a nice pink color.
Once the shrimp have cooked, place them in the sauce and coat well. Divide shrimp evenly among the 4 plates. Top with chopped green onions and a small squirt of sriracha.