Spicy Shrimp With Bang Bang Sauce Recipes

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SPICY SHRIMP WITH BANG BANG SAUCE



Spicy Shrimp with Bang Bang Sauce image

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

1 Reynolds® Oven Bag, Large Size
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon flour
2 teaspoons seafood seasoning
2 cloves garlic, minced
1 pound peeled medium-size raw shrimp, tails removed
1/4 cup mayonnaise
1 tablespoon Thai sweet chili sauce
2 to 3 teaspoons Sriracha hot chili sauce
6 romaine lettuce leaves, torn into 1-inch pieces
1 cup crushed potato chips
3 green onions, sliced (optional)

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®



Copycat Bang Bang Shrimp® image

Just like the appetizer at Bonefish Grill®!

Provided by linzleel

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 25m

Yield 4

Number Of Ingredients 8

½ cup mayonnaise
¼ cup Thai-style sweet chili sauce
3 dashes Sriracha hot chile sauce, or to taste
½ cup cornstarch, or as needed
1 pound medium shrimp, peeled and deveined
oil for frying
8 lettuce leaves
1 bunch green onion, chopped, or to taste

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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