Bangin' good shrimp from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 116) by Gina Homolka and Heather K. Jones

  • scallions
  • red cabbage
  • cilantro
  • mayonnaise
  • shrimp
  • iceberg lettuce
  • Thai sweet chile sauce
  • Sriracha sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stockholm28 on September 11, 2020

    This was pretty quick to make (except for prepping the shrimp). I’d consider adding more vegetables to the salad. I liked it, but ”bangin’ good” is a stretch.

  • anya_sf on April 06, 2019

    I used regular mayo because that's what I had on hand, with 2 tsp sriracha, and it wasn't that spicy. I used half shrimp, half broccoli florets (cooked separately); both were good with the dressing, of which there was ample. Two of us ate it all for dinner over the shredded iceberg, red cabbage, and cooked rice (no scallions, as I didn't have any on hand). It was delicious and so quick and easy, I'd definitely make it again.

  • Rradishes on March 02, 2018

    Combination of shrimp and cabbage is great. This makes a nice easy lunch too, just add more veggies to the cabbage. Shrimp sauce is pretty flexible too, i didn't add the thai chile sauce since i didnt have it and it was still good.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.