Every once in awhile, I like to keep a bag of shrimp in my freezer. They thaw quickly, and they cook quickly and those two things alone make them pretty fantastic in my book. I also really enjoy seafood, including shrimp. So all in all, they’re a pretty handy protein to have around.
I decided to tackle a recipe I found a while back on Skinnytaste for “Bangin Good Shrimp.” I have to say, I think the name is silly, but the shrimp is delicious and the recipe doesn’t even really require any skill. It came together super fast, which I loved, and made a great light dinner alongside some white rice with soup. (More on that in another post.)
Bangin Good Shrimp (adapted recipe from Skinnytaste)
sweet chili sauce
1. Stir together mayo, sweet chili sauce, and Sriracha.
2. Slice green cabbage and lay on plate.
3. Cook shrimp in skillet with hot oil until pink.
4. Toss shrimp in sauce.
5. Serve on bed of green cabbage.