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5.0 from 165 votes

Bang Bang Shrimp with Napa Cabbage Slaw

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

Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: Asian

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 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

Instructions

    Cup of Yum
  1. In a bowl, whisk together the mayo, chili sauce and sriracha, then set it aside until ready to use.
  2. 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.
  3. 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

  • [from the skinnytaste cookbook!]