3 Tbsp Thai sweet chili sauce
1 tsp sriracha (optional)
1 lb raw shrimp (shelled and deveined)
2 tsp cornstarch
1 tsp oil
In a bowl, combine mayo, sweet chili sauce, and sriracha. (I left out the sriracha, but add it if you want that spicy "bang," or add a little Tabasco.) Coat shrimp with cornstarch, tossing with hands to coat well. Heat a large skillet or wok on high. When hot, add the oil. When the oil is hot, add the shrimp and cook, tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce. Serve over white or brown rice (my preference), pasta, or lettuce. Serves 4.
recipe via skinnytaste.com
