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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Bangin Good Shrimp Recipe

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This recipe for Bangin Good Shrimp is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 T light mayonnaise
3 T Thai Sweet Chili Sauce
1 tsp. Sriracha (or to taste)

1 lb. large shrimp, shelled and deveined
2 tsp. cornstarch
1 tsp. canola oil
3 C shredded iceberg lettuce
1 C shredded purple cabbage
4 T scallions, chopped
Directions:
Directions:
In medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside. Combine lettuce and cabbage and divide between four plates. Set aside.

Coat shrimp with cornstarch, mixing well with your hands.

Heat oil in large skillet or wok on high heat. When hot, add shrimp until cooked through (cook in batches). Add shrimp back into pan, remove from heat and stir in sauce, coating well.

Place shrimp on lettuce and top with scallions.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Can be served on top of rice instead of lettuce. Nutrition info based on lettuce variation:
Cal: 216
Fat: 7.6g
Protein: 23.8g
Carb: 11.9
Fiber: 1g

 

 

 

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