SPICY SHRIMP WITH BANG BANG SAUCE
Perk up your palate with this well-seasoned baked shrimp dish, paired with a sauce that wows. Recipe courtesy of Reynolds.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 13m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat to 350°F. Place Reynolds® Oven Bag in 13x9x2-inch pan.
- Add olive oil, lemon juice, Worcestershire sauce, flour, seafood seasoning and minced garlic to oven bag. Gently squeeze several times to blend.
- Add shrimp to oven bag; turn bag several times to coat shrimp with sauce. Arrange shrimp in an even layer. CLOSE bag with nylon tie. Refrigerate 30 minutes.
- Make Bang Bang Sauce while shrimp is marinating: MIX mayonnaise, sweet chili sauce and hot chili sauce in a small bowl; set aside.
- Remove shrimp from refrigerator. CUT six 1/2-inch slits in top of bag. Tuck ends of bag in pan.
- Bake 10 minutes or until shrimp turns pink and is done. Place lettuce on appetizer plates. Carefully cut bag open; spoon shrimp over lettuce. Top with crushed potato chips; drizzle with Bang Bang Sauce. Garnish with green onions, if desired.
Nutrition Facts : ServingSize 1 Serving
COPYCAT BANG BANG SHRIMP®
Just like the appetizer at Bonefish Grill®!
Provided by linzleel
Categories Appetizers and Snacks Seafood Shrimp
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
- Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
- Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.
Nutrition Facts : Calories 588 calories, Carbohydrate 27 g, Cholesterol 183 mg, Fat 45 g, Fiber 2.4 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 579 mg, Sugar 7.1 g
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Category Main DishTotal Time 28 mins
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- Pat the shrimp dry with a paper towel or a clean kitchen towel. In a large bowl, combine the shrimp with the grated garlic and salt, and mix well, making sure the shrimp is well seasoned. Add the tapioca starch and toss to coat the shrimp completely.
- Heat the coconut oil in a large skillet. Carefully place the shrimp in the hot oil and cook over high heat for 2 minutes per side, or until the shrimp is fully cooked. Remove from heat and set aside.
- Combine the sauce ingredients in a small saucepan and whisk until all the lumps from the tapioca starch are gone. Taste the sauce, and add more grated horseradish if you want more spice. Bring to a gentle boil, stirring frequently, then reduce the heat and cook for 5 minutes.
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