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Grilled Bang Bang Shrimp

“Traditional” bang bang shrimp is so yummy, but it is usually full of mayo and or sour cream and is breaded and fried. So, after eating these yummy shrimp, you usually feel disgusting an hour later. I wanted to recreate that delicious creamy sauce without the added fat and breading. This recipe uses only non-fat greek yogurt and it is grilled, so it is full of flavor without the gross feeling later!

Not only are these shrimp spicy and delicious, they only take 3 minutes to cook on the grill!!! The only part of this recipe that is “long” is soaking the skewers and defrosting/peeling the shrimp. However, you can do this ahead of time if you are having a party and then you can cook right when the guests show up! The shrimp will be nice and hot and you can still entertain and have a good time. I also like to serve these shrimp as a main course over zoodles, spaghetti squash and lettuce or regular tacos!


Makes: 5-6 skewers with 5-6 shrimp per skewer


1 Bag Frozen Ez-Peel Extra Large 16-20 count - defrosted and peeled

7 Wooden Skewers

Spray Oil

Bang Bang Sauce Ingredients:

3/4 cup Non Fat Plain Greek Yogurt

1/2 tsp Garlic Powder

2 tbsp Chili Garlic Sauce

2 tbsp Sweet Chili Sauce

2 tbsp Sriracha Sauce


1. Soak the wooden skewers for 30 minutes in water (to make they don't burn on the grill).

2. Combine all the bang bang sauce ingredients in a medium bowl.

3. Toss the defrosted, peeled shrimp in 1/4 cup + 1 tbsp of the bang bang sauce, reserve the rest of the sauce for topping later.

4. Preheat the grill to medium high heat.

5. Overlap two sheets of aluminum on a sheet tray and spray with cooking oil.

6. Skewer 5-6 shrimp per wooden skewer and place on the aluminum sheet you created.

7. Carefully transfer the doubled aluminum with the shrimp on it from the sheet tray to the grill.

8. Cook for 1 min 30 seconds on one side (with the lid closed) or until slightly pink on that side. Flip each skewer, and then cook for 1 min 30 seconds (with the lid closed) or until fully pink on the other side.

9. Remove from the grill and serve as an appetizer, over zucchini noodles, spaghetti squash, pasta or in tacos/lettuce tacos! Make sure to top with extra sauce for more spicy-goodness!!

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