Bang Bang Shrimp with Napa Cabbage Slaw

Name: Bang Bang Shrimp with Napa Cabbage Slaw
Total time: 30 min
Yield: 4 serving
Ingredients: 5 tablespoons mayonnaise; 2 tablespoons Sweet chili sauce; 2 teaspoons Sriracha; 1 pound raw; 2 tablespoons cornstarch; 1 tablespoon canola oil; 1 head napa cabbage; 1 cup butter lettuce; 1/4 head red cabbage; 1 tablespoon olive oil; 1/2 tablespoon golden balsamic vinegar; 1 teaspoon honey; 1/4 cup fresh cilantro; 3 tablespoons snipped fresh chives

User Reviews

5.0

165 reviews

Excellent

Total Time
30 mins
Servings
4
Course
Main Course
Cuisine
Asian

Bang Bang Shrimp with Napa Cabbage Slaw

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

5 tablespoons mayonnaise
2 tablespoons Sweet chili sauce
2 teaspoons Sriracha
1 pound raw, peeled and deveined shrimp
2 tablespoons cornstarch
1 tablespoon canola oil
1 head napa cabbage, sliced into shreds
1 cup butter lettuce, sliced into shreds
1/4 head red cabbage, sliced into shreds
1 tablespoon olive oil
1/2 tablespoon golden balsamic vinegar
1 teaspoon honey
1/4 cup fresh cilantro, torn
3 tablespoons snipped fresh chives

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Instructions

In a bowl, whisk together the mayo, chili sauce and sriracha, then set it aside until ready to use.
Toss the shrimp with the cornstarch until evenly coated. Heat the canola oil in a large skillet over high heat. Add the shrimp and cook until it just turns pink and opaque, about 3 minutes. Transfer the shrimp to a large bowl and toss with the mayo mixture.
In a separate bowl, add the cabbage and lettuce. Toss with the olive oil, vinegar and honey until well coated. Toss the cilantro in. To serve the shrimp, mix with the slaw and garnish the entire thing with chives. Enjoy!