Bang Bang Shrimp Salad

Step 1

In a small bowl, whisk together 0.25 cup mayonnaise, 3 tablespoons sriracha, 1.5 tablespoons honey, and 1 tablespoon lime juice until completely smooth and uniform, about 1 minute.

Step 2

Pat the 1 pound of shrimp dry with paper towels, pressing gently to remove surface moisture, so they will crisp when cooked.

Step 3

Sprinkle 2 tablespoons cornstarch and a pinch each of salt and pepper over the shrimp, tossing gently with your hands until every shrimp is evenly coated.

Step 4

Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 5

Add the coated shrimp to the hot oil in a single layer, without stirring, and cook for 1 minute until the undersides turn opaque pink.

Step 6

Flip each shrimp over with tongs and cook for another 1 to 2 minutes until the other side turns opaque pink and the shrimp are just cooked through.

Step 7

Remove the skillet from heat and pour the bang bang sauce over the shrimp, tossing with a rubber spatula until every shrimp is evenly coated.

Step 8

Divide 3 cups mixed salad greens between two large bowls, spreading them in an even layer on the bottom of each bowl.

Step 9

Top each bed of greens with 0.5 cup red cabbage slices, dividing evenly and arranging them in a small pile on top of the greens.

Step 10

Divide the cooked bang bang shrimp between the two bowls, arranging them on top of the cabbage, allowing some sauce to drizzle down.

Step 11

Sprinkle 0.25 cup wonton strips over each salad, then scatter 1 tablespoon fresh cilantro on each bowl as the final garnish.