Sandi’s Bang Bang Shrimp

One of my all time favorites at The Cheesecake Factory was Bang Band Chicken and Shrimp.  It is delicious at a whopping 1380 calories/33 grams of protein per serving.  Even if you divided that huge plate into 4 servings you would still be at 345 calories and less than 9 grams of protein.  That is not enough protein in a meal for me.  Here’s a version, all shrimp that keeps all the flavor, ups the protein and reduces the calories.

Ingredients:

• 12 oz daikon radish peeled
• 4 medium carrots peeled
• 8 oz zucchini
• 8 oz bean sprouts
• 4 green onions (sliced thinly - green and white parts)
• 12 oz shrimp
• Small handful of fresh cilantro leaves
• 2 tbsp sesame seeds

Ingredients For Peanut Sauce:

• 8 tbsp PB2 mixed with water to make peanut butter (4-6 tbsp of water - add slowly)
• 2 oz lime juice
• 2 tbsp honey (or substitute Splenda and save 32 calories per serving)
• 2 tbsp tamari (soy sauce)
• 2 tsp fresh grated ginger
• 1-2 pinches of red pepper flakes (depending on how much kick you like)
• If needed 2-3 tbsp water to thin

Directions:

1. Using a julienne peeler, mandoline, spiralizer or a regular peeler prepare the vegetable “noodles”
2. Place veggie noodles in a large bowl and add the bean sprouts, green onions, chopped cilantro and sesame seed to the bowl.  Mix thoroughly
3. In a small bowl whisk together all of the sauce ingredients checking to see if it needs more soy sauce or water to thin a bit.
4. Heat a large skillet or stir fry pan sprayed with non stick spray (I use coconut oil) on medium high
5. Dip the shrimp in the sauce to coat and sear on both sides (1 minute each side)
6. Add the veggie mix and stir to combine completely.  Stir fry the veggies and shrimp, adding the rest of the sauce slowly until the veggie noodles and shrimp are cooked completely
7. Serve hot in bowls

Nutrition:  Makes 4 large servings each with

• 283 calories and
• 28.4 grams protein