I love bang bang shrimp. I am not a fan of all the breading of fried shrimp though. A gluten-free vision is just what is needed. These are grilled and tossed in the sauce for all the bang-bang flavor. This recipe is a sneak peek of my new cookbook coming out this month. Moreover, if you are watching Fox4kc this morning, I will be cooking these up at 8:45 am.
Makes 4 Servings
Carbs 14.0g Protein 10.2g
Ingredients
20 large shrimp
1 cup plain greek yogurt
1/2 cup sweet chili sauce
2 tsp sriracha
1/2 tsp honey
green onions for garnish
Directions
Shrimp should be peeled, deveined and tail removed. Use our door grill or cast iron grill pan on the stovetop. Heat grill source and grill shrimp on each side until cooked through and pink. Mix mayonnaise, sweet chili sauce, and sriracha together in a bowl. Take a nonstick skillet and place sauce warm until just starting to bubble. Add shrimp. Toss shrimp serve Garnish with sliced green onions. You can serve plain or in lettuce cups.