Baked Bang Bang Shrimp Salad that comes together in a flash! It’s the perfect quick midweek meal or fantastic for entertaining!
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
4 tablespoons Asian sweet chili sauce
4 teaspoons Sriracha
2 tablespoons water
1 tablespoon olive oil
1/2 tablespoon rice vinegar
1 teaspoon honey
14-ounce package Popcorn Shrimp
8cups slaw mix
1 bunch cilantro, chopped
Preheat oven to 425F (or the temperature noted in popcorn shrimp packaging).
In a small bowl, whisk together the mayonnaise, sweet chili sauce, and Sriracha. If the sauce is too thick for your liking to pour over salad, add a little water. Refrigerate until ready to serve.
In a small bowl, mix olive oil, vinegar, and honey. Set aside.
Place Popcorn Shrimp on a baking sheet and bake, for 14-16 minutes until done (check your package directions, this might vary by brand). Remove from oven.
In a large bowl, combine Napa cabbage and purple cabbage. Pour olive oil mixture, give it a quick toss, and add in chopped cilantro. Transfer salad base onto a serving platter, top with warm popcorn shrimp, and drizzle with Sriracha dressing.