Dinner

Bangin Good Shrimp

Crispy cornstarch-coated shrimp sizzle in hot oil until golden, then get tossed in a creamy sweet chili sauce with a Sriracha kick. The crunchy bites rest on cool shredded lettuce and purple cabbage, delivering a perfect balance of heat, sweetness, and freshness in every mouthful.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Bangin Good Shrimp
Total
18 min
Prep
15 min
Cook
3 min
Serves
4

Nutrition per Serving

Calories
215
Protein
24g
Carbs
12g
Fat
8g
Fiber
1g
Sugar
6g
Sodium
438mg

Ingredients

  • 5 tbsp light mayonnaise
  • 3 tbsp Thai Sweet Chili Sauce
  • 1 tsp Sriracha
  • 1 lb large shrimp (shelled and deveined (weight after peeled))
  • 2 tsp cornstarch
  • 1 tsp canola oil
  • 3 cup shredded iceberg lettuce (or butter lettuce)
  • 1 cup shredded purple cabbage
  • 4 tbsp scallions (chopped)

Instructions

  1. In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
  2. Combine lettuce and cabbage and divide between four plates. Set aside.
  3. Coat shrimp with cornstarch, mixing well with your hands.
  4. Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes.
  5. Remove from pan and combine with the sauce coating well.
  6. Place shrimp on lettuce and top with scallions.