Bangin' Shrimp
  One day, while stuck in a dinner rut, I happened upon this recipe for Copycat Bang Bang Shrimp.  You know, the kind you always crave from Bonefish Grill?  Goodbye dinner rut! After some modifications my husband and I were hooked.  It’s super easy and calls for basic ingredients I already have stocked in my kitchen.  As a bonus, it's Gluten and Dairy free!    
It’s an impressive appetizer, a yummy taco filling, or a delicious main dish.

Becca Richey

Bangin' Shrimp

You Will Need:
1 lb Large Peeled and Deveined Shrimp
¼ cup arrowroot flour
2 T olive oil

For the sauce:
1/3 cup aioli
1/4-1/2 cup ground fresh chili paste
1 clove garlic, finely chopped

For serving:
1 white onion
Cilantro, for garnish
  Serves: 4
Prep: 10 minutes
Cook: 10 minutes
First, chop your vegetables.  I serve my shrimp over a bed of spinach but you can substitute your favorite leafy green.  
  Assemble your sauce. I prefer less fat and more spice, so I use 1/3 cup of aioli.  The aioli helps to cut the heat, so don’t be scared of adding the chili paste.  One half cup of chili paste offers the right amount of kick.   Next, add your finely chopped garlic.  This helps round out the flavors and offers a good richness to the sauce.  Go ahead and set this sauce aside for later.  
Stir it until it's smooth and   
Viola! Spicy, Creamy Goodness!
Time for the shrimp! Coat them shrimp with arrowroot flour. It will get pasty.  It will be messy. That’s okay.  You’re doing it right!
Add shrimp to two tablespoons of hot olive oil.
Cook until the bottoms are crisp.
Once the bottoms are golden brown, flip the shrimp to cook the other side.  
Remove shrimp from hot oil.
  Toss the shrimp with the sauce…   

  You are done! Now serve and enjoy!
I’m seriously obsessed with this sauce.  It is so easy and I’m already brainstorming other ways to include it in meals!
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