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Bang Bang Grilled Shrimp with Baby Bok Choy


Bang Bang Sauce:

  • ½ Cup of mayonnaise
  • 2 Tbsp Siracha
  • 1 Tbsp Sambal (chili garlic sauce)
  • 1 tsp Soy Sauce
  • 1 tsp Lemon Juice
  • 1 tsp Honey or sugar


  • 1-2lb Peeled and de-veined shrimp (20-25/lb size)
  • Rubs of Choice
  • 10 wood skewers (presoak in water before using)
  • Bok Choy:
  • 3-4 heads baby bok choy
  • 2 Tbsp Soy sauce
  • 1 Tbsp Sambal (chili garlic sauce)
  • 1 Tbsp Rice Vinegar (can substitute white vinegar)
  • 1/2 Tbsp sesame oil
  1. Rinse baby bok choy in cold water.
  2. Cut in half.
  3. Combine glaze ingredients in a mixing bowl.
  4. Use a basting brush and brush cut side of bok choy with about half of the glaze.
  5. Grill over Royal Oak Charcoal for 6-10 minutes starting cut side down and flipping once. Leaves should just start to char and main body of bok choy will become slightly tender.
  6. Once cooked brush remaining glaze evenly over the cut side. Enjoy!

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