Sriracha Cauliflower & Shrimp

A few years ago I found a skinny copycat recipe for Bonefish Grill’s Bang Bang Shrimp. At the time I had never tried Bang Bang Shrimp, so I didn’t know how far off the recipe was. It was an easy, tasty little recipe (sweet chili sauce and reduced fat mayo), but NOT Bang Bang Shrimp. This recipe is a little closer (and easier), but if you get the chance you should definitely stop by Bonefish Grill, and try the real thing.


I’m a little cauliflower crazy, and in my quest to eat more ketogenic recipes I wanted to add cauliflower to this dish (to avoid my French fry craving) but couldn’t for the life of me find the sweet chili sauce, so when I came across this sriracha mayonnaise I figured I’d hit the jackpot and didn’t have to buy more mayo for Peanut’s tuna sandwiches! But please be warned:  if you are not about that spice life, this might not be for you. This sauce is what my husband would call FIRE! By no means am I about that spice life (except for maybe Buffalo shrimp and a little heat in my chili), but this was DELISH! I kept my Pepsi at my side, but it was so worth it. My plan for the evening was some Japanese popcorn shrimp and my favorite sushi restaurant, but this totally hit the spot and saved me a few dollars too!

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Sriracha Cauliflower & Shrimp
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  • 1 1lb. large shrimp, peeled and deveined
  • 1/2 head cauliflower
  • 1 bottle sriracha mayo by Lee Kum Kee
  • Flour
  • Salt & Pepper
  • Oil (I used organic lard) for frying


  • Heat oil over medium high heat. Sprinkle shrimp and cauliflower with salt and pepper and toss in flour to coat evenly. Fry until shrimp is pink and cooked through (about 5-8 minutes depending on the size). Remove from oil and drain on paper towels. Pour generous amount of sriracha mayo over top and stir to coat. Serve hot & enjoy!

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