It was super, super easy and fast to make. And it was SO yummy! A must, must try if you enjoy sweet/spicy/fried/shrimpy goodness but aren't so in love with the sky high fat and calorie count. Here's the exact recipe from Skinny Taste. We ate it as our main course, but you could totally use this as an appetizer or finger food and can double or half the recipe as needed. Hope you enjoy as much as we did!
Bangin Good Shrimp
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th or recipe • Old Points: 5 pt • Points+: 5 pt
Calories: 215.7 • Fat: 7.6 g • Protein: 23.8 g • Carb: 11.9 g • Fiber: 1.0 g • Sugar: 6.3 g
Sodium 443.9 mg
Sauce Coating -
- 5 tbsp light mayonnaise
- 3 tbsp Thai Sweet Chili Sauce
- 1 tsp Sriracha (to taste)
- 1 lb large shrimp, shelled and deveined (weight after peeled)
- 2 tsp cornstarch
- 1 tsp canola oil
- 3 cups shredded iceberg lettuce
- 1 cup shredded purple cabbage
- 4 tbsp scallions, chopped
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.
|Would it have been prettier on the lettuce? Probably. Do I care? Nope. :-)|
|Edamame and Shrimp Gyoza to accompany our Shrimp|
(Side Note - Shrimp Gyoza from Trader Joe's....AH-MAZING!)