Bang Bang Shrimp Salad
Crispy pan-fried shrimp tossed in a sweet, spicy, creamy sriracha sauce served over fresh greens with crunchy cabbage and crispy wonton strips. Restaurant-quality in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- ¼ cup mayonnaise
- 3 tablespoon sriracha
- 1.5 tablespoon honey
- 1 tablespoon lime juice
- 1 pound large shrimp, peeled and deveined
- 2 tablespoon cornstarch
- 1 pinch salt and pepper
- 2 tablespoon olive oil
- 3 cup mixed salad greens
- 1 cup red cabbage, thinly sliced
- ½ cup wonton strips or fried chow mein noodles
- 2 tablespoon fresh cilantro, chopped
Instructions
- 1
In a small bowl, whisk together 0.25 cup mayonnaise, 3 tablespoons sriracha, 1.5 tablespoons honey, and 1 tablespoon lime juice until completely smooth and uniform, about 1 minute.
- 2
Pat the 1 pound of shrimp dry with paper towels, pressing gently to remove surface moisture, so they will crisp when cooked.
- 3
Sprinkle 2 tablespoons cornstarch and a pinch each of salt and pepper over the shrimp, tossing gently with your hands until every shrimp is evenly coated.
- 4
Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Add the coated shrimp to the hot oil in a single layer, without stirring, and cook for 1 minute until the undersides turn opaque pink.
- 6
Flip each shrimp over with tongs and cook for another 1 to 2 minutes until the other side turns opaque pink and the shrimp are just cooked through.
- 7
Remove the skillet from heat and pour the bang bang sauce over the shrimp, tossing with a rubber spatula until every shrimp is evenly coated.
- 8
Divide 3 cups mixed salad greens between two large bowls, spreading them in an even layer on the bottom of each bowl.
- 9
Top each bed of greens with 0.5 cup red cabbage slices, dividing evenly and arranging them in a small pile on top of the greens.
- 10
Divide the cooked bang bang shrimp between the two bowls, arranging them on top of the cabbage, allowing some sauce to drizzle down.
- 11
Sprinkle 0.25 cup wonton strips over each salad, then scatter 1 tablespoon fresh cilantro on each bowl as the final garnish.
Tools you’ll need
- small bowl
- whisk
- paper towels
- 12-inch skillet
- tongs
- rubber spatula
- two large bowls
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