Bang Bang Shrimp with Slaw

One of my husband's favorite appetizers at pretty much any restaurant is Bang Bang Shrimp. It's served at several different chains (though usually with a slight variation on the name.) Crispy shrimp are tossed in a creamy, spicy sauce with an Asian kick. If you've ever had these shrimp, you know how easy it is to eat just one more!


My homemade version is on the healthier side - the shrimp are dusted with cornstarch and pan-fried in just a bit of canola oil, rather than deep-fried.


They're then tossed in a sauce made of light mayo, Asian chili sauce, and sriracha (for that spicy kick).



I served up the shrimp over an Asian-inspired slaw, with napa cabbage, green onions, cilantro, and cashews. This added a little extra veggie heft (healthy, yay!) My husband and I actually made an entire meal out of this, but it could easily serve as either an appetizer or main dish.


So delicious!


Bang Bang Shrimp with Slaw

Servings/Yield: 2-3 main dish servings, 4-6 appetizer servings

  • 5 tablespoons light mayonnaise
  • 2 tablespoons sweet Asian chili sauce
  • 2 teaspoons sriracha chili sauce
  • 5 cups thinly sliced napa cabbage
  • 2 cups thinly sliced butter lettuce
  • 2 cups thinly sliced red cabbage
  • 4 green onions, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • ½ cup finely chopped cilantro
  • ½ cup chopped cashews
  • 1-lb raw shrimp, peeled & deveined
  • 2-4 tablespoons cornstarch
  • 1-2 tablespoons canola oil


1. For shrimp sauce, in a small bowl, stir together mayonnaise, sweet chili sauce, and sriracha. Set aside.

2. For the slaw, combine napa cabbage, butter lettuce, red cabbage, and green onions in a large bowl. Toss with olive oil, balsamic vinegar, and honey until thoroughly combined. Set aside until serving time.

3. Toss shrimp with cornstarch. Heat a sauté pan over medium-high heat and coat with canola oil. Add shrimp in single layer, and cook 3 minutes until pink, flipping halfway between. If you don’t have room to cook all the shrimp at once, do it in two batches.

4. Toss shrimp with as much as the sauce as you desire. (I used about half and served with the remaining sauce on the side.)

5. To serve, top slaw with shrimp. Sprinkle with cilantro and chopped cashews.

Source: adapted from Skinnytaste