Bangin’ Good Shrimp and Great Recipe too

There are times I don’t enjoy cooking.  Sometimes it’s really nice to just be taken out somewhere.  I had a recipe similar to this at my local Japanese restaurant, instead of Thai Sweet Chili, the used an orange liquor.

I, like the author of Skinnytaste, have never had Bone Fish Grill’s Bang Bang shrimp.  From what it sounds like its super high calories, fried, mayonnaise and from what people say it’s outstanding.  So I gave this recipe a whirl.  In case you are wondering, I don’t care for uncooked cabbage so my pictures omit that ingredient.  It goes great with both salad or rice.

What I liked: Quick and tasty (with some minor adjustments).  Was better with a starch than a salad.

What I didn’t like: How dry the lettuce was.  Yes, there are more than enough sauce to go around for the shrimp, but if you add freshly squeezed limes and either cilantro or parsley to elevate the salad.  Trust me it needs it and you are only adding a negligible number of calories in doing such.  Also, 1 tsp of oil for the pan for me was not enough.  I know adding more defeats the purpose, but it needed more.

Betty Twist & Tip:  If you are legitimately trying to count calories, there is one thing I’ve discovered now that I’ve made this recipe almost a dozen times, Thai Sweet Chili sauce does not have the same calorie count from every brand.  See picture below:

Two different brands, two and half times the calories as the Trader Joes brand.

Betty Twist #2:  Not a mayo fan?  You can totally scale back the amount of mayo and up the amount of Thai Sweet Chili in this.

Betty Twist #3:  If you find there is not enough oil for the cornstarch you can totally skip that step and just lightly saute.

I totally skipped the cornstarch this time.  Less crunch, but less oil needed (and a non stick pan work just fine).

Recipe adapted from Skinnytaste Cookbook.  


  • 5 tbsp light mayonnaise
  • 3 tbsp Thai Sweet Chili Sauce
  • 1 tsp Sriracha Sauce (or more to taste, some like it hot after all)

For the Shrimp:

  • 1 lb large shrimp, shelled and deveined (weight after peeled)
  • 2 tsp cornstarch
  • 1 tsp canola oil
  • 3 cups shredded iceberg lettuce
  • 1 cup shredded purple cabbage
  • 4 tbsp scallions, chopped


1) First 3 ingredients go in a bowl and mix.
2) Set aside sauce until shrimp are cooked.  It will seem like a lot of sauce for the record.  You’ll need it to make it work with the salad that accompanies it.

3).  Cut lettuce, shred cabbage (or omit if you don’t care for this item.

4) Cut 1 whole scallion.  This would be a good time to consider cutting up parsley or cilantro.  Omit at first see what you think, but it’s always good to have it ready.

5)  Add cornstarch to shrimp.

6)  Mix cornstarch and shrimp in order to fully coat the shrimp

7)  Get a wok or large fry pan hot.

8) Then add oil.

9)  Cook until no longer grey and shrimp turn opaque. **This is where I ran into difficulty.** My shrimp seemed to absorb the oil even though the wok was hot.

10) Remove from wok or pan and toss with shrimp.

11)  Serve immediately and enjoy.  Keep those limes handy.

Like what you see here?  Don’t forget to visit the Skinnytate blog or Amazon* to get the book.  *This link contains an affiliate link to, which means I receive 4% if you make a purchase using this link.  It helps support this blog and making awesome articles like this.

Want to see what else I’ve made visit On “The Skinnytaste Cookbook”


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