another easy shrimp recipe (imagine that).

I almost managed to forget to photograph anything from this recipe, because it was that quick and easy. The hardest part was waiting for my sweet potato tater tots to bake (they’re from a bag, don’t get all excited here – Alexia brand, if you’re curious). But anyway, if you’re looking for a quick, easy weeknight dinner involving shrimp, here’s a good one. YES, I like shrimp a lot. Don’t judge me.

These are supposed to be some “light” knock-off of Bonefish Grill’s Bang-Bang Shrimp, which, conveniently, I’ve never had. I just made them cuz they looked good. Whatever.

Ok, so for the sauce, you need:

- 5 tbsp mayo (light, regular, homemade if you’re fucking ambitious – you get it)
- 3 tbsp sweet Thai Chili Sauce
- Sriracha hot sauce, to taste

This makes a decent amount of sauce, so if it’s just you, you can half it. Just mix everything together in a bowl. Also, the Asian ingredient are found in the Asian aisle of the supermarket. Big surprise, right?

Alright, for the shrimp, you need:

- Shrimp
- Cornstarch
- Diced green onions
- Shredded iceberg lettuce and purple cabbage (OR, you can be lazy like me, and buy pre-bagged slaw mix or Asian salad or whatever its marketed as in your supermarket)

I personally used big fat fresh shrimp from the seafood counter, but any size or quantity is fine. Between the fiancé and myself, we had 10 jumbo shrimp.

Alright, pat the shrimp dry and coat them well in cornstarch.

Heat a non-stick skillet over medium high heat. Put some oil in the pan.

Cook the shrimp until opaque and pink, about 3-4 mins each side.

Toss with the sauce in the bowl that you should have figured out to make above.

Serve over the slaw stuff, garnish with green onions. TA-DAAAAAAAAAAAA!

Hard, right?