Recipe from here.
5 tbsp light mayo
3 tbsp Thai Sweet Chili Sauce
1 tsp Sriracha
1 lb shrimp, peeled and deveined
2 tsp cornstarch
1 tsp canola oil
shredded lettuce or cabbage (optional)
chopped scallions (optional)
In a bowl, combine mayo, sweet chili sauce, and Sriracha. Set aside.
Place shrimp and cornstarch in bowl and mix well. Heat skillet and add oil when hot. Add shrimp and toss about 3 minutes or until cooked. Combine shrimp and sauce.
Place shrimp on shredded lettuce or cabbage and top with scallions.
I served it with quinoa and fresh pineapple.
1/4th of recipe=5 points +