March 7, 2013

Bang Bang...My Baby Shot Me Down

Every time I hear bang bang, I think of Kill Bill. I love that song! So I had a pretty good hunch I'd love this dish. I found a pin a few weeks ago on pinterest called Bang Bang Shrimp. I clicked on it and it took me to
Thank goodness I remembered to get some fresh shrimp at the farmers market I work at. This recipe is so simple! The shrimp were plump with a sweet spicy sauce. I have never heard of The restaurant that this dish is from so I'm very glad I stumbled upon this recipe. This dinner was only 54 calories per serving!! For the hubby I added some wheat tortillas to make tacos out of it. I will use the sauce again. One of the best ways I have ever prepared shrimp!!


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 (I used sesame oil)
3 cups shredded iceberg lettuce
1 cup shredded purple 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. 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.

Mrs. J