Sunday, August 5, 2012

Bangin' Good Shrimp

Lately, I've been making quite a few things Norris has absolutely loved (no, the baked zucchini wasn't one of them; that was all for me!:). When he finished this, he asked if we were having it for dessert, with the hopes that I had hidden some leftovers that he could have. It really was excellent and tasted like a restaurant dish, but was a lot cheaper and better for us. This came together quickly and would be a great weeknight dinner,especially if you already had the peels and tails off the shrimp. The texture combinations here are awesome. You can add, omit, or sub any of the pasta/veggies.We'll be having this again!

Bangin' Good Shrimp

1/3 cup light mayonnaise (thinking you may be able to sub at least half with Greek yogurt!)
1/4 cup Thai sweet chili sauce (or to your taste preferences)
~2 tsp Sriracha (or to your taste preferences)
1/4 cup chicken, shrimp, or vegetable stock

1 lb raw shrimp, peeled, deveined, and patted dry
2 tsp cornstarch
1 tsp vegetable oil
4 cups coleslaw mix or shredded purple and green cabbage
2 oz whole wheat angel hair pasta, cooked
1 cup chopped bell peppers
1/4 cup chopped peanuts
1/4 cup chopped green onions

Combine the mayonnaise, chili sauce, and Sriracha in a medium bowl and set aside.
Coat the shrimp with cornstarch in a bowl.
Heat vegetable oil in wok over medium high heat. Once oil is heated, add shrimp and stir fry for about three minutes, or until pink and done. Stir shrimp into mayonnaise sauce.
Stir fry bell peppers in work for about two minutes, or until crisp-tender. Remove from pan and set aside.
Remove pan from heat and add the stock to it. Add shrimp with sauce to the pan and stir, whisking away any clumps that form. Leave in pan until sauce is heated through.
To plate, put the pasta on, then the cabbage, then shrimp/sauce, then peppers, then peanuts, then onions. Serve with extra Sriracha if desired.

adapted from Skinny Taste

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