Copycat Bang Bang Shrimp

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 1 tbsp Garlic
  • 1 Green onions

• Condiments

  • 1/4 cup Chili sauce, Asian
  • 1/4 cup Mayonnaise, light
  • 2 tbsp Soy sauce, low sodium

• Baking & Spices

  • 2 tbsp Chili oil, Asian
  • 2 tbsp Chili paste, Asian
  • 2 cups Cornstarch
  • 1 tsp Creole seasoning

• Oils & Vinegars

  • 1 Cooking oil to saute
  • 1 tbsp Rice wine vinegar

• Dairy

  • 1/4 cup Greek yogurt

Found on creolecontessa.com

Description

Ingredients

• 1 lb large shrimp, peeled, deveined
• 2 cups cornstarch
• 1 teaspoon creole seasoning
• cooking oil to saute
• green onions to garnish
• 1/4 cup Greek yogurt
• 1/4 cup light mayonnaise
• 1/4 cup Asian chili sauce
• 2 tablespoons low sodium soy sauce
• 2 tablespoons Asian chili paste
• 2 tablespoons Asian chili oil
• 1 tablespoon garlic, minced
• 1 tablespoon rice wine vinegar

Directions

• Rinse, peel, and devein shrimp.
• Leave tail on shrimp if desired.
• Mix bang bang sauce ingredients and set aside.
• Mix cornstarch and creole seasoning and set aside.
• Add about 1/2 cup of bang bang sauce to shrimp and marinate for about 10 minutes.
• Place around 3 tablespoons of oil in a skillet over medium heat.
• Coat shrimp in cornstarch, dusting off excess.
• Cook shrimp in two batches in oil for about 3 minutes per side.
• Remove from oil place on paper napkin.
• Add more oil to pan if needed.
• Cook remaining shrimp.
• Add shrimp back to pan and pour sauce over the shrimp.
• Coat shrimp well and serve immediately, garnish with green onions if desired.

Nutrition