Slimmed Down Bang Bang Shrimp

I love this website when it comes to actually delicious healthy food.  And this recipe did not fail me!  If you are a lover of Bonefish Grill's Bang Bang Shrimp, you will love this healthy version that practically tastes the same!

I will say that this was a tad spicier than the restaurant's, but that is because I didn't use a pound of shrimp but still made the called for amount of sauce.  So, I will reduce the sauce in half next time considering Josh has some serious acid reflux!  I also did not use cabbage but instead put the shrimp over brown rice and cooked zucchini for a side.

Bangin Good Shrimp
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th or recipe • Old Points: 5 pt • Points+: 5 pt
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 

• 5 tbsp light mayonnaise
• 3 tbsp Thai Sweet Chili Sauce 
• 1 tsp Sriracha (to taste) ---I will probably barely use this next time!

Shrimp:

• 1 lb large shrimp, shelled and deveined (weight after peeled)
• 2 tsp cornstarch
• 1 tsp canola oil
• 3 cups shredded iceberg lettuce
• 1 cup shredded purple cabbage
• 4 tbsp scallions, chopped

In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.

Combine lettuce and cabbage and divide between four plates. Set aside.

Coat shrimp with cornstarch, mixing well with your hands.

Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.