If you’ve never had the Bang-Bang Shrimp from Bonefish Grill, you’re losing! It’s tangy and crunchy, while packing?the ideal spicy kick. Luckily, we’ve formulate our personal version so you\’re able to try it out straight from your office. We skinnied up this Bonefish Grill Bang-Bang Shrimp Copycat recipe frist by dredging them skim milk, egg white, flour, cornstarch, and panko, then baking them as an alternative to frying them. Our sweet and spicy sauce is created using just Greek yogurt, chile sauce, honey, and freshly squeezed lemon juice.

Even if you’ve never tried the restaurant version, you’ll love our SkinnyMs. handle this dish! Have fun with this for appetizer by itself, over Fried Rice, or with the Sauteed Bok Choy.

Ingredients

• 1 cup skim milk
• 2 egg-whites
• 2 tablespoons cornstarch
• 2 tablespoons flour
• 1 tablespoon hot sauce
• 1 cup Panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 pound raw medium shrimp, peeled and deveined
• 3 tablespoons plain Greek Yogurt
• 1 teaspoon chile-garlic sauce (optional: Sriracha)
• 1/2 teaspoon honey
• 1 teaspoon fresh lemon juice

Instructions

1. Preheat the oven to 400 degrees and make preparations a baking sheet by lining it with parchment paper.
2. Whisk together the milk, egg whites, cornstarch, flour, and hot sauce. At a plate, mix together the breadcrumbs, garlic powder, and paprika. Dunk the shrimp in to the milk mixture then dredge in the breadcrumbs. Layer on the baking sheet and bake shrimp for 6 to 7 minutes on both sides.
3. While shrimp is baking, mix together the yogurt, chile-garlic sauce, honey, and fresh lemon juice. Should the shrimp is completed, drizzle the sauce on them and serve!