Skinnytaste recipe: Bangin' Good Shrimp

From the "Skinnytaste Cookbook" by Gina Homolka

Serves: 4

Nutrition (per serving; servin is 2/3 cup shrimp + 1 cup salad):

Cal 215; Carbs 14g; Protein 24g; Fat 7g; Saturated Fat 1g; Fiber 1g; Sugar 8g; Sodium 454g; Cholesterol 175g

Ingredients

• 1 lb shelled and deveined large shrimp

• 5 TB light mayonnaise

• 3 TB Tahi sweet chili sauce

• 1-2 tsp Sriracha sauce, to taste

• 2 tsp cornstarch

• 1 tsp canola oil

• 3 cups shredded lettuce (I used organic Romaine lettuce)

• 1 cup shredded red cabage

• 6-7 cilantro leaves

• 1/4 cup scallions, diagnally sliced

Equipment

• medium bowl

• nonstick skillet or wok

• large bowl

How to make it:

1. In a medium bowl, combine mayo, sweet chili sauce, and Sriracha.

2. Toss the shrimp with the cornstarch, mixing well with your hands.

3. Heat a large nonstick skillet or wok over high head. Add oil and shrimp, cooking about 3 min. Transfer the shrimp to the bowl of sauce and toss well.

4. In a large bowl, combine lettuce, cabbage and cilantro. Divide the salad and shrimp among 4 serving plates and garnaish with scallions. Serve immediately.