Wow I cannot believe that I took a little hiatus from my blogging?!?! It was a busy, BUSY weekend and I was reminded yet again how lucky I am to live in the PNW. Saturday a large group of us celebrated the Kentucky Derby in style. We went to a local Seattle Restaurant and enjoyed brunch and some southern-inspired cocktails (thinks gimlets and mint juleps) before heading to the Emerald Downs to bet on some horse races and watch The Derby. We shuttled back to the restaurant after the main race and danced the afternoon away to a local band. I never thought I would learn how to tie a bow tie from memory, but I definitely got my practice in on Saturday helping all the men get spiffed up ;)
Andrew hates when I get posty to social media, but look how nice he cleans up for the Derby ;) (sorry for the grainy image)
Sunday we traded in our dresses and over-sized hats for some hiking shoes and enjoyed the stunning views surrounding Seattle. After a 1000 ft-per-mile elevation gain, trek through some snow, and a scramble to the watch tower we summited Granite Mountain. It is amazing what adventures are waiting in your backyard, especially in this little corner of the U.S. My itch to hike is officially back in full force and I am now dedicating hours researching the trails I want to explore this year.
Okay enough about my weekend fun, I’m sure you’re curious about the Bang Bang Shrimp. Other than having an awesome name, this dish is delicious and simple. It’s a fun one to make when you have company over for summer cook-outs or if you want to switch up your Taco Tuesday and throw some seafood into those corn tortillas!
This recipe was inspired by Bonefish Grill’s Bang Bang Shrimp appetizer. If you’re from the Midwest and have not been to Bonefish Grill, go there NOW and order that starter. Your taste buds will thank me, your waist-line not-so-much. With that being said, I decided to make a healthier version of the dish. The shrimp are grilled instead of breaded/fried and the sauce subs greek yogurt for mayo. The flavor is still finger-licking good. Think creamy, sweet, spicy…aka the perfect combination. It is SO good that Andrew dipped tortilla chips in the leftovers and was legitimately sad when I washed out the mixing bowl (hehe I am such a meanie).
What’s your favorite restaurant appetizer? I’d love to try it and improvise a healthier version in my mini test kitchen.
Prep time: 15 minutes
Cook time: 5 minutes
40 large shrimp, deveined and peeled
cooking spray (I used coconut oil cooking spray)
For the Bang-Bang sauce
1/3 C non-fat greek yogurt
1 T sweet n sour sauce
1/2 t chili paste
1 t sriracha
1 scallion, ends removed and thinly diced
- Preheat grill to 400 F (high heat) and place shrimp on skewers. Lightly coat shrimp with coconut oil cooking spray. (Note: If using wooden skewers soak them in water for at least 30 minutes before adding on the shrimp, this will prevent the skewers from burning)
- Place shrimp on grill and cook until pink with slight char marks, ~2 minutes per side.
- While the shrimp are cooking, combine the ingredients for the sauce in a small bowl. Taste and readjust seasoning as desired.
- Remove the shrimp from the grill and baste both sides with bang bang sauce. Serve immediately.