Bang Bang Shrimp with Napa Cabbage Slaw

You can tell by the name...this recipe is going to pack some taste along with some heat! It’s also the kind of dish that has an abundance of fresh, zesty flavors that gives it party-ready credentials and makes it perfect to serve at your next gathering!

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Bang Bang Shrimp with Napa Cabbage Slaw Bang Bang Shrimp with Napa Cabbage Slaw courtesy of

Yield: Serves 4

Total Time: 30 minutes


  • 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 threads
  • 1 cup butter lettuce, sliced into threads
  • ¼ head red cabbage, sliced into threads
  • 1 tablespoon olive oil
  • ½ tablespoon golden balsamic vinegar
  • 1 teaspoon honey
  • ¼ cup fresh cilantro, torn
  • 3 tablespoon snipped fresh chives



In a bowl, whisk together the mayo, chili sauce and sriracha, then set it aside until ready to use.

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 it just turns pink and opaque, about 3 minutes. Transfer the shrimp to a large bowl and toss with the mayo mixture.

In a separate bowl, add the cabbage and lettuce. Toss with the olive oil, vinegar and honey until well coated. Toss the cilantro in. To serve the shrimp, mix with the slaw and garnish the entire thing with chives.

Dress it up with other ingredients like peanuts or crispy Chinese noodles to turn up the crunch quotient and let the party begin!