I love shrimp but sometimes I worry I will eventually exhaust every possible recipe and flavor combination for making shrimp. Sometimes when I flip through the pages of a magazine...
3tablespoonsThai style chili sauce (a sweet or spicy variety will work, depending on your preference)
1teaspoonSriracha (or more, depending on preference)
1poundlarge peeled and deveined shrimp
2teaspoonscornstarch
1teaspooncanola oil
1cupshredded purple cabbage
4scallions, chopped
Instructions
In a medium bowl combine the mayonnaise, chili sauce, and Sriracha.
In another medium bowl toss the shrimp with the cornstarch, coating evenly. Heat the oil in a large nonstick skillet over high heat. Add the shrimp to the pan and cook, stirring, until the shrimp are just cooked through. Remove the shrimp to the bowl with the mayonnaise mixture and toss to coat.
Divide the cabbage between four plate. Top with shrimp and garnish with scallions.