This Bang Bang Shrimp is the perfect way to start resolution keeping week. It’s healthy without seeming too goodie-two-shoes so that you can transition smoothly from butter, heavy cream and prime rib last week to kale and quinoa next week. And, it only takes 30 minutes start to finish.
We’ve got you covered.
My kids ate this and loved the shrimp so much that they didn’t have a problem with the cabbage. Even the four year old threatened with no treat ate a few tablespoons of the greens. My husband and I ate ours like a salad, the four kiddos ate theirs in a tortilla wrap.
Serves 5
7 tablespoons light mayonnaise
3 tablespoons sweet chili sauce
3 teaspoons sriracha
1 1/2 pounds raw, peeled and deveined shrimp
3 tablespoons cornstarch
1/2 teaspoon salt
2 tablespoon canola oil
1/2 bag packaged coleslaw mix
1 cup lettuce, sliced into shreds (I used the baby spring mix, butter or romaine would also work)
1/4 head red cabbage, sliced into shreds
1 1/2 tablespoon olive oil
3/4 tablespoon white balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon sriracha
1 teaspoon honey
1/4 cup fresh cilantro, torn
Defrost the shrimp and pat dry with paper towels.
In a large serving bowl combine the coleslaw mix, lettuce, red cabbage and cilantro.
In a small bowl whisk together the olive oil, balsamic vinegar, dijon mustard, hone and 1 teaspoon of sriracha. Pour the dressing over the cabbage mixture and stir to combine.
In a large bowl toss the cornstarch and salt with the shrimp until the shrimp is evenly covered. Make the bang bang sauce by combining the mayonnaise, sweet chili sauce and 3 teaspoons of sriracha. Heat two fry pans with one tablespoon of Canola oil in each pan to medium and add the shrimp to form a singular layer on the pan. Cook until one side is pink (about 2 minutes) then flip the shrimp and cook until the second side is pink, about one more minute. Remove from heat and pour the bang bang sauce over the shrimp. Plate the cabbage on each plate topped with the shrimp. My kids like it best in a tortilla wrap.
- 7 tablespoons light mayonnaise
- 3 tablespoons sweet chili sauce
- 3 teaspoons sriracha
- 1½ pounds raw, peeled and deveined shrimp
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 2 tablespoon canola oil
- ½ bag packaged coleslaw mix
- 1 cup lettuce, sliced into shreds (I used the baby spring mix, butter or romaine would also work)
- ¼ head red cabbage, sliced into shreds
- 1½ tablespoon olive oil
- ¾ tablespoon white balsamic vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon sriracha
- 1 teaspoon honey
- ¼ cup fresh cilantro, torn
- Defrost the shrimp and pat dry with paper towels.
- In a large serving bowl combine the coleslaw mix, lettuce, red cabbage and cilantro.
- In a small bowl whisk together the olive oil, balsamic vinegar, dijon mustard, hone and 1 teaspoon of sriracha. Pour the dressing over the cabbage mixture and stir to combine.
- In a large bowl toss the cornstarch and salt with the shrimp until the shrimp is evenly covered. Make the bang bang sauce by combining the mayonnaise, sweet chili sauce and 3 teaspoons of sriracha. Heat two fry pans with one tablespoon of Canola oil in each pan to medium and add the shrimp to form a singular layer on the pan. Cook until one side is pink (about 2 minutes) then flip the shrimp and cook until the second side is pink, about one more minute. Remove from heat and pour the bang bang sauce over the shrimp. Plate the cabbage on each plate topped with the shrimp. My kids like it best in a tortilla wrap.
Recipe adapted from How Sweet Eats.