Bangin’ Shrimp Recipe

Bangin Good Shrimp — a healthier, slimmed-down copycat of Bonefish Grill’s popular Bang Bang shrimp. This light version keeps all the flavor: tender stir-fried shrimp in a creamy, sweet-and-spicy chili sauce, served over crisp shredded lettuce and purple cabbage and finished with bright scallions. Ready in about 20 minutes, it makes a perfect appetizer, quick lunch, or light dinner.

Bang Bang Shrimp

This Bang Bang shrimp recipe combines a simple three-ingredient sauce with quickly cooked shrimp for an incredible balance of creamy, sweet, and spicy. The sauce uses light mayonnaise to reduce calories without sacrificing texture, Thai sweet chili sauce for sweetness and subtle heat, and Sriracha to add depth and a customizable kick. Because shrimp is low in calories and high in protein, this dish fits well into many healthy eating plans.

What is Bang Bang Sauce?

Bang Bang sauce is a straightforward blend of mayonnaise, Sriracha, and Thai sweet chili sauce. It’s easy to adjust the heat—add more Sriracha for extra spice or reduce it for a milder flavor. Using a light mayonnaise keeps the sauce lighter while still maintaining a luscious, creamy coating for the shrimp.

Beyond serving this as a plated appetizer over a bed of shredded lettuce and cabbage, the shrimp also works beautifully as a filling for tacos, a topping for pizza, or as a protein option over rice or noodles. Swap the shrimp for chicken if preferred; the sauce is so good you’ll want to use it on many dishes.

Thai-inspired recipes you may also enjoy:

• Bangin Good Chicken Salad
• Bangin Good Grilled Shrimp Skewers
• Thai Chicken Peanut Lettuce Tacos
• Thai Basil Chicken
• Shrimp Pad Thai (lighter version)

Recipe: Bangin Good Shrimp

Ingredients

• 5 tbsp light mayonnaise
• 3 tbsp Thai sweet chili sauce
• 1 tsp Sriracha (or to taste)

For the shrimp

• 1 lb large shrimp, shelled and deveined (weight after peeled)
• 2 tsp cornstarch
• 1 tsp canola oil
• 3 cups shredded iceberg lettuce (or butter lettuce)
• 1 cup shredded purple cabbage
• 4 tbsp scallions, chopped

Instructions

1. Make the sauce: In a medium bowl, whisk together the light mayonnaise, Thai sweet chili sauce, and Sriracha. Taste and adjust the heat as desired. Set aside.
2. Prepare the greens: Toss the shredded lettuce and purple cabbage together and divide among four plates. Keep chilled until ready to serve.
3. Coat the shrimp: Pat the shrimp dry, then toss with the cornstarch so each piece is lightly coated.
4. Cook the shrimp: Heat a large skillet or wok over high heat. Add the canola oil and when it is shimmering, add the shrimp. Stir and toss the shrimp, cooking until they turn opaque and are cooked through—about 3 minutes total depending on size.
5. Combine with sauce: Remove the shrimp from the pan and immediately toss them with the prepared sauce, coating evenly.
6. Assemble and serve: Spoon the sauced shrimp over the bed of lettuce and cabbage on each plate. Sprinkle with chopped scallions and serve immediately.

Nutrition (per serving)

• Calories: 215 kcal
• Protein: 24 g
• Carbohydrates: 12 g
• Fat: 7.5 g
• Fiber: 1 g
• Sugar: 6 g
• Cholesterol: 178 mg
• Sodium: 438 mg

Tips: Use high-quality Thai sweet chili sauce and fresh Sriracha for the best flavor. If you prefer an even lighter sauce, substitute part of the mayonnaise with plain Greek yogurt, though this will change the texture slightly. For a gluten-free option, confirm your cornstarch and sauces are certified gluten-free.