Skinny Bang Bang Shrimp
My parents have 'bang bang' double date nights with their friends at Bonefish Grill, home of the famous but very fried Bang Bang Shrimp appetizer.
Wednesday when Mom and Dad called me on their way I got super jealous but remembered Skinny Taste had created a light version I just had to try! This is actually the second time I've made this, and it was much much better this time, no worries I will share my secrets!
Bangin Good Shrimp from Skinny Taste
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th or recipe • Old Points: 5 pt • Points+: 5 pt
Calories: 215.7 • Fat: 7.6 g • Protein: 23.8 g • Carb: 11.9 g • Fiber: 1.0 g • Sugar: 6.3 g
Sodium 443.9 mg
- 1 lb large shrimp, shelled and deveined (weight after peeled) remember the weight after peeled part! Adjust other ingredients as needed. I used rinsed frozen uncooked since we are in Nashy.
- 2 tsp cornstarch
- 1 tsp canola oil
- 3 cups shredded iceberg lettuce I just used coleslaw mix, easy!
- 1 cup shredded purple cabbage
- 4 tbsp scallions, chopped
Combine lettuce and cabbage and divide between four plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes.
Remove from pan and combine with the sauce coating well. (This is the important part!!! Add the cooked shrimp to a bowl and slowly add the sauce until the shrimp are covered but not smothered, you will have extra sauce)
Place shrimp on lettuce and top with scallions.