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"Skinnytaste" Weeknight Back-to-School Recipes: Day 3

SC_BanginGoodShrimp200We all have our restaurant favorites, the things we start craving and have to have on every visit.  But sometimes (well, frequently in my case) those are the very items that are not exactly diet food (like the tater tots at a favorite watering hole near the office...).  Such was the inspiration for today's back-to-school dinner recipe from The Skinnytaste Cookbook.  Bangin' Good Shrimp began as a restaurant appetizer, but in Gina Homolka's version below you can serve it over rice for a delicious--and easy--weeknight dinner.

*In case you missed them, here are our last two days of Skinnytaste dinner recipes

Day 1: Easiest Pasta and Broccoli
Day 2: Buttermilk Oven "Fried" Chicken

Check back tomorrow for Day 4: Grilled Cumin-Rubbed Skirt Steak Tacos from Skinnytaste Fast and Slow


I've never been to the Bonefish Grill, but fans begged me for a recipe makeover from the popular seafood chain restaurant. They would say things like, "We order Bang Bang Shrimp every time we go, but it's really bad for you," or "Holy Cow! We love that shrimp. Please make it lighter," and so on.

Receiving that many e-mails, I took notice. The biggest problems with the original dish are that it's deep-fried and smothered in a fatty mayonnaise sauce. Once I made my skinny fixes, it became one of the most popular appetizers on my website. Whether you eat them as an appetizer or serve them over rice to make them a main dish, these shrimp are bangin' good!

5 tablespoons light mayonnaise (I prefer Hellmann's Light)
3 tablespoons Thai sweet chili sauce
1 to 2 teaspoons Sriracha sauce, or to taste
1 pound shelled and deveined large shrimp
2 teaspoons cornstarch
1 teaspoon canola oil
3 cups shredded iceberg lettuce
1 cup shredded red cabbage
6 or 7 cilantro leaves
1⁄4 cup diagonally sliced scallions

In a medium bowl, combine the mayonnaise, sweet chili sauce, and Sriracha.

Toss the shrimp with the cornstarch, mixing well with your hands. Heat a large nonstick skillet or wok over high heat. Add the oil and shrimp and cook, stirring, until cooked through, about 3 minutes. Transfer the shrimp to the bowl of sauce and toss well.

In a large bowl, combine the lettuce, cabbage, and cilantro and divide among 4 serving plates. Divide the shrimp among the plates; garnish with the scallions and serve immediately.

Per Serving (2⁄3 cup shrimp + 1 cup salad)
calories 215
fat 7 g
saturated fat 1 g
cholesterol 175 mg
carbohydrate 14 g
fiber 1 g
protein 24 g
sugars 8 g
sodium 454 mg


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