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Banging Good Shrimp Recipe

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This recipe for Banging Good Shrimp, by , is from Nugent Famjam 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!

Contributor:  
Contributor:  
Elizabeth Kaminsky

Category:
Category:

Ingredients:  
Ingredients:  

5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
1 tsp Sriracha, to taste
For the Shrimp:
1 lb large shrimp, shelled and deveined (weight after peeled)
2 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce, or butter lettuce
1 cup shredded purple cabbage
4 tbsp scallions, chopped

Directions:
Directions:
In a 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 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.
Place shrimp on lettuce and top with scallions.

Number Of Servings:
Number Of Servings:
4, or more as app
Personal Notes:
Personal Notes:
Love this Skinny Taste recipe. I make it as a dinner or as an appetizer.
For an appetizer, Just put a few shrimp on skewers for easy pick up or lay on bed of lettuce with toothpicks near by.

 

 

 

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