Shrimp lettuce wraps with sweet chili mayo. It's short on prep time but big on flavors. The sauce consists of sweet chili and mayonnaise, coleslaw mix, red onions, rice vinegar, sesame oil and lime juice. A great go-to crunchy and refreshing and quick shrimp recipe. Brace yourself because these are amazingly good!
Add the cabbage mixture, cilantro, lime juice, rice vinegar, sesame oil and red onion to a bowl and mix to combine. Set to the side.
To prepare the shrimp, pat dry. Season with salt and pepper. Add the cornstarch to the bowl of shrimp. Stir to coat.
Add vegetable oil to a skillet over medium high heat. Cook the shrimp on each side for about 3-4 minute or until it turns pink. DO NOT move the shrimp around or it won't crisp up. To the bowl with the cabbage mixture, add the sweet chili sauce and the mayonnaise. Mix to combine.
Drain shrimp on paper towel then toss the shrimp into the bowl with the cabbage mixture. Season with a bit of salt and pepper. Spoon some of the shrimp mixture to the center of the lettuce leaf. Garnish with cilantro if you like and serve.
Note: Make sure you pat the shrimp dry. If not, they shrimp won't crisp up.
Sometimes when I'm in a rush I don't do a very good job with patting them down.
The last picture in the body of the post is what the shrimp looks like if you don't pat dry...Still pretty amazing.