If you’ve never had the Bang-Bang Shrimp from Bonefish Grill, you’re missing out! It’s tangy and crunchy, while packing just the right spicy kick. Luckily, we’ve come up with our own version so you can try it from the comfort of your own home. We skinnied up this Bonefish Grill Bang-Bang Shrimp Copycat recipe by first dredging them with skim milk, egg white, flour, cornstarch, and panko, then baking them instead of frying them. Our sweet and spicy sauce is made using just Greek yogurt, chile sauce, honey, and lemon juice.
Yields: 41-50 shrimp | Serving Size: 8 shrimp | Calories: 211 | Total Fat: 3g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 146mg | Sodium: 849mg | Carbohydrates: 24g | Fiber: 1g | Sugar: 5g | Protein: 22g | SmartPoints (Freestyle): 5
- 1 cup skim milk
- 2 egg whites
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 1 tablespoon hot sauce
- 1 cup Panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 pound raw medium shrimp, peeled and deveined
- 3 tablespoons plain Greek Yogurt
- 1 teaspoon chile-garlic sauce (optional: Sriracha)
- 1/2 teaspoon honey
- 1 teaspoon lemon juice
- Preheat the oven to 400 degrees and prepare a baking sheet by lining it with parchment paper.
- Whisk together the milk, egg whites, cornstarch, flour, and hot sauce. On a plate, mix together the breadcrumbs, garlic powder, and paprika. Dunk the shrimp into the milk mixture then dredge in the breadcrumbs. Layer on the baking sheet and bake shrimp for 6 to 7 minutes on both sides.
- While shrimp is baking, mix together the yogurt, chile-garlic sauce, honey, and lemon juice. When the shrimp is done, drizzle the sauce over them and serve!
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What are your favorite dishes to eat when you go out to a restaurant? How did this one turn out for you? Let us know in the comments section below!