I found the title of this recipe quite clever and I totally approve of the title now that I’ve made it and eaten it. It doesn’t lie! It is seriously Bangin’ Good!
I pulled this recipe off of Gina’s website and I learned that it is a remake of a popular dish found at one of her local restaurants. After eating this, I can attest that it is restaurant worthy. The shrimp is completely engrossed in a tangy, yet subtly spicy flavor. . . thanks to the dressing. The dressing that coats the shrimp is creamy, heavenly, and powered with flavor. You place the cooked shrimp on a bed of lettuce and cabbage (you can use green or purple cabbage here) and it creates a delicious low-carb dinner.
Sweet Chili Sauce and Siracha can be found in most grocery stores . . . usually in the Asian isle. And, they are both delicious and can be used in other recipes like Asian Lettuce Wraps, Fresh Thai Slaw, and many more!
We ate this for a low-carb dinner and enjoyed every bite! I hope you do too!
Bangin Good Shrimp
Adapted from Skinny Taste
For the Shrimp:
1 lb large shrimp, shelled and deveined (weight after peeled)
2 tsp cornstarch
1 tsp canola oil
2 cups shredded iceberg lettuce
2 cup shredded cabbage
4 tbsp scallions, chopped
In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates (about 1 cup per plate). Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
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. Remove from pan and combine with the sauce coating well.
Divide shrimp into four equal servings an place shrimp on lettuce and top with scallions.
Nutritional Information Per Serving