This shrimp appetizer is calorie-friendly when you bake it in the oven and serve it with slaw and a hot and spicy Asian dip.
Gotta love Happy Hour Friday, especially when the menu includes shrimp.
It’s a great launch into the weekend, and Seattle is expected to have lovely sunshine all weekend long! Time to work in the garden, and get ready for spring.
This Friday I’ve decided to make my own version of Bonefish Grill’s fantastic Bang Bang Shrimp. I realize there are a lot of copy cat versions of this famous dish, and I’ve even made a few of them in the past. However, they are all deep fried. I don’t want to use up all my weekend calories on one dish, so I decided to pan fry my shrimp. You could probably bake them, but I wanted a bit of that fried flavor.
I won’t try and tell you that my version of this shrimp appetizer recipe is as good as the original – I’m not a chef, and my shrimp aren’t deep fried. Still, the fact that there were none left on the plate, means they take a close second!
Happy, Happy Hour Friday!
- ½ medium green cabbage, shredded
- 1 tablespoon garlic oil
- 2 tablespoons rice vinegar
- 1 tsp honey
- 1 pinch red pepper
- 1 pound medium shrimp, peeled and deveined, tail on
- ½ cup low fat buttermilk
- 1 cup panko bread crumbs
- ½ cup fat free mayonnaise
- 2 tablespoons fat free milk
- 1 tablespoon Asian Chili sauce
- 1. Combine cabbage, 1 tablespoon garlic oil, rice vinegar, and 1 teaspoon honey, and red pepper in a large bowl. Lightly season with salt and set aside.
- 2. Pat Shrimp dry and place buttermilk in one dish, and panko in another.
- 3. Heat a non-stick skillet over medium - high heat, spray with cooking spray, and add 1/2 tablespoon oil. Brush oil around the pan to distribute. Dip shrimp in buttermilk and press firmly into panko crumbs. Fry in batches, flipping shrimp to brown on both sides. Shrimp is done when it just curls. It only takes about 1 - 2 minutes per side, depending on how large your shrimp is. Add the remaining oil as needed.
- 4. Combine mayonnaise, chili sauce and remaining honey to make a sauce.
- 5. Serve shrimp with sauce and salad.
What’s good for me in this dish?
Shrimp is low in fat, and higher in cholesterol; however, studies show that it can raise HDL and triglyceride levels. It has B12 for hearth health, omega-3 fatty acids for anti-inflammatory effects, and antioxidants selnium, copper and zinc.
Cabbage is an excellent source of vitamin C, fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. Cabbage protects against cardiovascular disease, some kinds of cancers, Alzheimer’s Disease and gastrointestinal health.
Amount Per Serving
Total Fat: 10.13g
Total Carbs: 24.92g
Dietary Fiber: 3.80g
Weight Watchers PointsPlus 8
If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.