Bang Bang Shrimp with Napa Cabbage Slaw
User Reviews
5
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Asian
Bang Bang Shrimp with Napa Cabbage Slaw
Description
This recipe creates a vibrant dish featuring shrimp coated in cornstarch for a light crisp exterior, then quickly seared in canola oil until just cooked through. The shrimp are tossed in a sauce blending mayonnaise with sweet chili sauce and sriracha, producing a creamy texture with moderate heat and sweetness. The freshness of the sauce complements the delicate shrimp meat.
The accompanying slaw incorporates Napa cabbage, red cabbage, and butter lettuce sliced finely for crunch and mild grassy notes. A simple dressing of olive oil, golden balsamic vinegar, and honey coats the vegetables lightly, adding acidity and subtle sweetness. Fresh cilantro is folded in for herbal brightness, while a garnish of chives provides a mild onion flavor.
Combining the shrimp with the slaw just before serving ensures the textures remain distinct, with crispy shrimp and fresh, crisp slaw. This dish can be served as a light entrée or appetizer suitable for warm weather meals or casual gatherings.
Ingredients
- 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 Napa cabbage sliced into shreds, head
- 1 cup butter lettuce sliced into shreds
- 1/4 red cabbage sliced into shreds, head
- 1 tablespoon olive oil
- 1/2 tablespoon golden balsamic vinegar
- 1 teaspoon honey
- 1/4 cup cilantro torn, fresh
- 3 tablespoons chives snipped, fresh
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!
Notes
- The sauce combines mayonnaise, sweet chili sauce, and sriracha for balanced creaminess and heat.
- Coating shrimp with cornstarch ensures a light crisp exterior when cooked.
- The slaw dressing balances acidity from vinegar with honey’s sweetness and olive oil’s richness.
- Serve shrimp and slaw combined immediately to keep contrasting textures.
User Reviews
Overall Rating
5
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