Now I’ve never had Bone Fish Grill’s Bang Bang Shrimp, but I hear people talk about it all the time. Generally with phrases like “Oh I LOVE that stuff!” or “We order that EVERY TIME we go!” or “Holy cow that stuff is good.” When I hear people rave about food to that extreme, I generally take notice. (And quite often, I take to the web…)
I looked up Bone Fish Grill’s Bang Bang shrimp’s nutritional information and it’s not pretty.
One serving at Bone Fish Grill equals 337 calories, 13 grams of fat, 600mg sodium and 25 grams of protein. Let’s keep in mind that Bang Bang Shrimp is an appetizer and those nutrition facts assume you get FOUR SERVINGS out of the appetizer.
You can also get Bang Bang Shrimp at Cheesecake Factory (1383 calories per meal), California Pizza Kitchen (547 calories per serving) and Kahunaville (521 calories per serving.)
Oh it’s tasty…but it’s not healthy.
So when I found a scaled back version over at SkinnyTaste called Bangin Good Shrimp I decided to give it a try.
[Sidebar: If you are on Weight Watchers, or otherwise watching your diet, you NEED to get yourself over to Skinny Taste and check out her blog. She does a fantastic job of taking favorite recipes and making them more healthy and she provides weight watchers points for every recipe she posts.]
The Skinny Taste recipe comes out with some nicer numbers:
Calories: 215.7 • Fat: 7.6 g • Protein: 23.8 g • Carb: 11.9 g • Fiber: 1.0 g • Sugar: 6.3 g Sodium 443.9 mg
The first time I made it, Mr W and I were enjoying a night to ourselves. I helped myself to a serving and started to eat. He helped himself to a serving, took one bite and proceeded to dump the rest of the shrimp onto his plate. After finishing he looked at me and said “there’s more of this, right?”
And so I learned that if you make Bangin Good Shrimp, you’d best double the recipe.
I’ve made it a few times now, to rave reviews of anyone who eats it. Last night, I decided to tweak the recipe just a shade more to see if I can make it even more healthy without sacrificing the taste. Turns out, I had success. My version lowers the fat and sodium even further and ups the protein.
- 1 pound shrimp, peeled and deveined (I use frozen)
- 2 t cornstarch
- 1 t canola oil
- 4 T
- 5 T Fage 0% Fat Greek Yogurt (My Aldi sells this super cheap)
- 3 T Thai Sweet Chili Sauce (Thai Kitchen is my favorite)
- 3 t Sriracha (Huy Fong is my favorite of this)
- Splash of skim milk or water
- Whisk together yogurt, sweet chili
- The mixture will be pretty thick. Add a splash of skim milk or water to smooth it out a bit. (Alternately, you could use a 0% fat greek yogurt that isn’t quite as thick. Chobani’s plain greek yogurt would also work well here and likely wouldn’t need the extra liquid…I just happened to have Fage on hand, so it’s what I used for my math.)
- Set mixture aside.
- Remove the tails from your shrimp and make sure they are fully thawed.
- Pat them dry and toss them with the cornstarch.
- Heat the oil in a pan over
medium highheat until it shimmers.
- Add the shrimp to the pan and
stir fryfor 5-8 minutes until shrimp is fully cooked.
- Toss the pan repeatedly to make sure you are cooking evenly.
- Remove shrimp from heat and toss with the sauce.
- Garnish with scallions and serve.