Healthier Bang Bang Shrimp Tacos

 

There’s a local restaurant near me called Angel Oak that is off the beaten path and is super quaint. It’s not much to look at on the outside, but they make some mighty fine food and has a cozy interior atmosphere. One of their signature lunch dishes is bang bang shrimp buns. Theses doughy, steamed buns are topped with fried shrimp, pickled onions, and a bang bang sauce. Little did I know when I first ate this zesty little dish that apparently bang bang sauce is a thing (as in 4.88 million hits if you google it-thing). I believe the original sauce came from Bonefish Grill and has just grown in popularity over the years. Obviously, this dish is super rich between the frying and the creamy dressing. However, one of my favorite things to do is re-creating restaurant meals that are indulgent into lighter, healthier versions that are easily made at home. Challenge accepted.

First, the shrimp.

My favorite way to lighten up fried foods is by oven frying and using cornflakes cereal as my breading. I think most people know about using cornflakes to bread foods for a super crunchy crust without frying. I’ve used this method for all sorts of protein including chicken, fish, pork, and shrimp. It’s super versatile, easy and slashes a good bit of fat and calories from a meal. The only fat I use is from cooking spray. Rather than buying a bottle of a commercial cooking spray. I like to use a Misto – it’s a pump spray bottle where you can add your own oil of your choosing – olive, avocado, grapeseed, whatever you desire! It’s reusable and refillable, so you can save quite a few aluminum cans from the landfill. I use it all the time for perfect portion control of oils.

I “oven fried” these shrimp on a silicone baking mat – which prevents sticking without additional oil. I very much recommend using a silicone baking mat – such as a Silpat. I received one as a gift one year for Christmas, and it’s a game changer. If mine broke or was damaged, I would not hesitate in buying a new one ASAP. Nothing will stick to this thing – it eliminates the need for additional cooking spray or oil and makes clean up a cinch.

Next, the sauce.

The bang bang sauce is very simple – mayo, sriracha, and sweet Thai sauce. I kept the lighten up version just as healthy – I swapped light mayo for the regular mayo. Kind of a no-brainer, and if you’re not a huge fan of light mayo chances are you won’t notice as much as the sriracha and Thai sauce make up most of the flavor.

On to the pickled onions.

Okay, there is nothing wrong with the pickled onions, but I think there needs to be more vegetables. For this recipe, I chose broccoli slaw mix. I even threw in some thinly sliced bell peppers, but you could use any thinly sliced vegetables – red onions, carrots, cabbage, whatever strikes your fancy. The bottom line here though is eat more vegetables. Never a bad idea! The vegetables are “quick pickled” with some apple cider vinegar, lime juice, and a little bit of salt. It’s the perfect contrast to the creamy sauce and crunchy shrimp.

Lastly, the the buns.

The tortillas aren’t necessarily healthier than the steamed buns, but they are easier to find. This is the part where you choose what you like best. My local Asian market across town stocks the buns in the freezer section and they’re super easy to prepare, but the grocery store just up the street has tortillas. I chose the one that required less driving. 🙂

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Shop the tools:

• Misto
• Mixing bowls
• Silpat (silicone baking mat)
• Baking sheet 
• Tongs