Skinny Bang Bang Shrimp with Homemade Sweet Chili Sauce
Serves: 4 appetizer portions
  • ½ pound medium sized shrimp, peeled, deveined and tails removed
  • ¼ cup almond flour
  • ¼ cup + 1 tablespoon light mayo
  • 2 teaspoons sweet chili sauce
  • 1 teaspoon sirracha
  • 2 teaspoons olive oil
  • 2 green onions
Chili Sauce
  • ½ cup sugar
  • ¼ cup rice vinegar
  • ¼ cup water + 2 tablespoons water
  • 1 ½ tablespoons garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon sirracha
  • 1½ tablespoons flour
  • ½ teaspoon salt
To make chili sauce:
  1. In a small saucepan combine sugar, rice vinegar and ¼ cup water. Bring to a boil and reduce to a simmer. Add garlic, red pepper flakes and sirracha.
  2. Whisk flour and 2 tablespoons water together. Slowly whisk in sugar and vinegar. Bring to a boil again, and reduce to a simmer until thickened, about 5-7 minutes. Cool.
For Shrimp:
  1. In a large bowl, whisk together mayo, sweet chili sauce and sirracha.
  2. Heat a large non-stick skillet to a medium-high heat. Add olive oil.
  3. Season shrimp with salt and pepper.
  4. In another bowl, toss shrimp with almond flour.
  5. Cook shrimp until cooked through, about one minute per side.
  6. Toss hot shrimp in chili mayo sauce.
  7. Serve with sliced green onion.
Recipe by Cooking for Keeps at