One of my favorite appetizers to get from Bonefish Grill is Bang Bang Shrimp. It's crispy shrimp covered in a spicy creamy sauce. The Bang Bang Chicken Tacos are also very good. So, if you don't care for shrimp, the sauce works really well with chicken, too! I've seen a few copycat recipes floating around, including one for bang bang cauliflower! I settled on this grilled version when I saw how quick it would be to make (great weeknight meal or party appetizer idea!), not to mention, the calories saved without the deep-frying.
When I went to make dinner, I could not find the sweet thai chile sauce. I thought for sure I had some, but must have used it or tossed it. It was nowhere to be found. I ended up googling to make my own sauce, which ended up being very easy - I had everything in my pantry already. Since the original recipe only calls for 1 1/2 tbsp, I scaled down the sauce recipe I found, but still ended up with about 1/4 cup of sauce. I used it all and the sauce was a little sweeter, which I really liked. I'm excited to have this lightened-up version of a restaurant favorite.
- 2 1/2 tbsp light mayonnaise
- 2 tbsp finely chopped scallions
- 1 1/2 tbsp sweet thai chile sauce
- 1/2 tsp sriracha
- 40 raw shrimp peeled and deveined
- oil spray
Soak 8 skewers in water for 30 minutes.
Mix the sauce ingredients together in a small bowl and set aside.
After the skewers have soaked, season the shrimp lightly with pepper. Place 5 shrimp on each skewer. Lightly oil the grill. Grill the skewers for 3-4 minutes per side over medium heat, or until cooked through. Remove the skewers from the grill and brush the sauce on both sides. Serve immediately.