There’s a Chinese food place near my house that has a drive-thru. It also has dinner specials. Furthermore, the food is irresistible. I love it.
I can’t control how their food is cooked, with fats and oils, so I try to recreate some of their specials at home to remove some of the temptation of driving through on a Friday night and plopping on the couch, laden with heavy sauces and too much rice.
This shrimp dish is a copy of one of theirs, removing much of the fat and replacing it with flavorful and healthier options like Greek yogurt.
You can make these on a grill or in the oven.
Skinny Bang Bang Shrimp
1 lb shrimp (about 50 shrimp), cooked or uncooked, shelled and deveined
10 skewer sticks (optional)
3 Tbs plain Greek yogurt
3 Tbs chopped green onion, plus more for garnish
1 1/2 Tbs sweet chili sauce
1/2-3/4 Tbs sriracha sauce
If you’re grilling on a grill, be sure to soak wood skewers for about 30 minutes in cold water so they won’t burn easily.
Combine yogurt, onion, sweet chili sauce and sriracha in a bowl and stir well. Set aside.
Place 5 shrimp on each skewer.
If shrimp are raw, grill on each side for 5-8 minutes, or until opaque and cooked through.
If shrimp are pre-cooked, place shrimp skewers on a baking sheet and bake at 350° F for 5-10 minutes, or grill for about 2 minutes on each side over high, direct heat.
Brush each hot skewer liberally with the sauce on both sides. Serve immediately.
Nutritional Information: Calories Per Serving: 156, Calories from Fat: 17, Fat: 2 g, Trans Fat: 0 g (0.6 g Saturated Fat), Cholesterol: 239 mg, Sodium: 367 mg, Potassium: 213 mg, Carbohydrates: 5 g, Sugar: 3 g, Protein: 27 g.
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