Bang Bang Shrimp
The original recipe I found was to make a Shrimp and Bang Bang Sauce in a pasta dish, but since we already ate a pasta dish this week I decided to try it out over rice. I sure am glad that I did. This sauce was so easy and delicious! My 2 year old doesn’t do well with spicy food yet, so to honor her taste pallet I left out the Sriracha. If you love spice, though, I would highly recommend adding it to your sauce.
You may look at the ingredients and notice that this recipe includes mayonnaise. I have to say, I am definitely a healthy cook, but I don’t mind adding in some higher calorie dishes sometimes. This dish is a lot less calories than the fried shrimp counterpart I’ve seen at restaurants. And only taking 30 minutes from start to table you can’t go wrong on a busy work night!
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 3 cloves garlic, pressed
- Juice of 1 lime
- 1 teaspoon Sriracha (leave this out if you don't like spicy)
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon paprika
- ¼ tsp salt and freshly ground black pepper, to taste
- 2 tablespoons chopped flat parsley leaves
- To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha (if using).
- In a small bowl, toss shrimp with minced garlic, paprika, salt and pepper.
- Heat 1 tablespoon of olive oil in large sauté pan, add shrimp and cook 3 minutes on each side or until pink and firm to touch.
- Add in mayonnaise sauce and heat through.
- Serve over rice.