I literally want to shout from the rooftops.
I’m completely obsessed.
Today I’m sharing a recipe from my friend Gina’s cookbook, Skinnytaste, and it’s absolutely fantastic. It’s flavorful, satisfying, and surprisingly easy — everything you want in a weeknight dinner. Gina’s book launches very soon, and this recipe alone makes a great case for getting your hands on it.
I’ve made bang bang shrimp a number of times before. Traditionally it involves deep-frying, which is delicious but time-consuming and messy. I’ve tried plenty of copycat versions that fry the shrimp to achieve that crisp exterior, and while they’re tasty, the frying process can be a hassle when you’re cooking for more than a couple of people.
So I was skeptical about a lighter method—would it still deliver the same rich, addictive flavor without the heavy frying? The answer is yes.
It totally does.
This version skips deep-frying and cooks the shrimp quickly in a skillet with just a touch of oil and cornstarch for a crisp, light coating. The texture is wonderful — you still get that satisfying bite and a nicely coated sauce, without everything tasting like it came straight from the fryer. It also takes a fraction of the time and cleanup.
I used regular organic mayonnaise simply because that’s what I had on hand, even though the original recipe calls for light mayo. I also added an extra teaspoon or two of oil while cooking, but it’s still far less than the amount needed for deep-frying. Small substitutions like these won’t change the overall result — the sauce is the star.
One thing I loved about this version is the sauce-to-shrimp ratio. The recipe provides a light, balanced coating that enhances the shrimp without overwhelming it. If you prefer more sauce, it’s easy to double the dressing portion. Even without extra seasoning, the dish has plenty of flavor as written.
I substituted napa cabbage for iceberg and tossed together a simple honey vinaigrette for the slaw. The tang from the vinaigrette brightens the dish and makes the slaw a perfect counterpoint to the creamy, spicy shrimp. You could also turn this into a full salad and toss everything with a bit more of the mayo-based sauce. A sprinkle of chopped peanuts would add a fantastic crunch and extra flavor.
The whole thing comes together quickly and looks beautiful on the plate.
Bang Bang Shrimp with Napa Cabbage Slaw
Yield:
4
30
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Ingredients
- 5 tablespoons mayonnaise
- 2 tablespoons sweet chili sauce
- 2 teaspoons sriracha
- 1 pound raw, peeled and deveined shrimp
- 2 tablespoons cornstarch
- 1 tablespoon canola oil
- 1 head napa cabbage, sliced into shreds
- 1 cup butter lettuce, sliced into shreds
- 1/4 head red cabbage, sliced into shreds
- 1 tablespoon olive oil
- 1/2 tablespoon golden balsamic vinegar
- 1 teaspoon honey
- 1/4 cup fresh cilantro, torn
- 3 tablespoons snipped fresh chives
Instructions
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In a bowl, whisk together the mayonnaise, sweet chili sauce and sriracha. Set the sauce aside.
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Toss the shrimp with the cornstarch until evenly coated. Heat the canola oil in a large skillet over high heat. Add the shrimp and cook until they just turn pink and opaque, about 3 minutes. Transfer the shrimp to a large bowl and toss with the mayo mixture.
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In a separate bowl, combine the napa cabbage, butter lettuce and red cabbage. Toss with the olive oil, balsamic vinegar and honey until well coated, then toss in the torn cilantro. To serve, combine the dressed slaw with the sauced shrimp and garnish with snipped chives. Enjoy!
Notes
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I appreciate you so much!
Isn’t it so pretty?