I posted this recipe quite a while back and I’ve made it a time or two since, even though it’s been on the menu quite a few times (hey, I’m honest, the menu is not set in stone!) … so the last time I made it, I followed the directions a little more carefully and will have to say …
YUM … YUM … YUM …
The cornstarch made ALL the difference in the world … who would have thought? 🙂
So this is the NEW and IMPROVED, rather, than revised Bangin Shrimp recipe … hop to and go make it!
1lb shrimp (I had to peel and devein … I do both the top and the underside
deveining). Avoid the salad shrimp at all costs, otherwise you will be flipping them in seconds and they will overcook
2 to 3 tbs cornstarch with a sprinkle of black pepper
5 tbs of mayo … are you making your own yet??
3 tbs sweet chili sauce
1 tbs of Sriracha sauce
of shredded iceberg lettuce
2 handfuls of shredded coleslaw mix
sliced green onions (greeny part) … to suit my taste
Lay your shrimp out on a baking sheet and sprinkle with the cornstarch. Mix them up with your hands and add a little more cornstarch where ever you see a naked shrimp. You don’t want them coated, just lightly ‘dusted’.
Heat a little olive oil in a skillet over medium heat and toss in the shrimps. Try to keep them in one layer so they all get even heat …
While shrimps are cooking, mix up the mayo, chili sauce and Sriracha sauce in a medium size bowl (one that will be large enough for the shrimp too).
Be careful that you don’t over cook the shrimp … it will be tough and just make you sad upon your first bite.
Divvy up the lettuce and coleslaw mix on
Add cooked shrimp to the bowl with the saucy stuff, mix to coat well.
the lettuce/coleslaw with shrimp and top that with pretty sliced green
Admire, take a photo and dig in … Hubby said these were MUCH better than last time! I agree and NOW will definitely be making this more often …
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