Bangin Good Shrimp

Stir fried shrimp mixed with a creamy sweet and spicy chili sauce served on a bed of lettuce topped with scallions. This is a great slimmed down recipe that only takes about 10 minutes to prepare which makes this perfect for lunch, as an appetizer or even a light meal. You can easily find Sweet Chili Sauce and Sriracha at your local supermarket (found mine at Wal-Mart).This recipe I was a little skeptically of because I only ever ate fried shrimp, but the sauce is really good and if you don’t mind the texture of the shrimp you will enjoy it

Servings: 4 • Serving Size: 1/4th or recipe • Points+: 5 pt
Calories: 215.7 • Fat: 7.6 g • Protein: 23.8 g • Carbs: 11.9 g • Fiber: 1.0 g • Sugar: 6.3 g  Sodium 443.9 mg

Ingredients:

• 5 tbsp light mayonnaise
• 3 tbsp Thai Sweet Chili Sauce
• 1 tsp Sriracha (to taste)

Shrimp:

• 1 lb large frozen shrimp
• 2 tsp cornstarch
• 1 tsp canola 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.