Sweet and Spicy Shrimp

One of the best things about red cabbage, in my opinion, is that it makes everything look so pretty. That lovely dark purple color is a great source of antioxidants, and as my college roommate told me, cabbage is also a great fever reducer. So not only is it pretty, it tastes better than Tylenol too. 

Enjoy this sweet and spicy shrimp recipe, and use my perennial favorite, frozen shrimp, to make it cheaper and easier. 

original recipe via skinnytaste.com

Grocery list items: 

Thai sweet chili sauce 

mayonnaise (light or regular) 

frozen shrimp 

red cabbage 

scallions

I think what really makes this recipe is that Thai chili sauce. It's a great condiment to have. You can dip anything in it, and it's not too spicy. You can really punch up the spice with my other favorite condiment, sriracha sauce. Do you have a favorite sriracha? Mine is the one with the clear bottle and the green top. So delicious. 

Sweet and Spicy Shrimp 

3 tbsp mayonnaise 

2 tbsp Thai sweet chili sauce 

Sriracha sauce (to taste) 

1 1/2 lb shrimp, thawed, shelled 

2 tbsp any flour ( e.g. soy flour for lower carbs or whole wheat) 

1 tsp canola oil 

1/2 head red cabbage, sliced thin 

2-3 scallions, chopped 

Start by prepping your sauce. It's simple: mix together mayonnaise, chili sauce, and sriracha. Then set it aside.  

Now make the shrimp. Toss the shrimp with the flour. Heat the canola oil in a large pan, then add the shrimp. 

Sear shrimp, until they are pink and tightly curled. 

Remove from heat, and mix together with sauce. 

Place 7-8 shrimp on top of a handful of cabbage. Sprinkle with scallions and serve. 

So beautiful and so simple! I especially like that this dish has lots of contrast - hot shrimp and cold vegetables, sauce that is both sweet and spicy, richness from the mayonnaise and nutritious crunch from the veggies! It's also so fast, you can make it any weeknight, but tastes so good you can serve it at your next party.

Sweet and Spicy Shrimp 

3 tbsp mayonnaise 

2 tbsp Thai sweet chili sauce 

Sriracha sauce (to taste) 

1 lb shrimp, thawed, shelled 

2 tbsp any flour 

1 tsp canola oil 

1/2 head red cabbage, sliced thin 

2-3 scallions, chopped 

Directions: 
1. To make the sauce, stir together mayonnaise, chili sauce, and sriracha. Set aside.
2. Toss shrimp in flour until well covered.
3. Heat canola oil in pan, then add shrimp.
4. Sear shrimp until pink and tightly curled.
5. Remove shrimp from heat and drizzle with sauce.
6. Serve shrimp on a bed of red cabbage, garnished with scallions.