Bangin Good Shrimp

*NOTE: This recipe comes directly from the Skinnytaste blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Gina's blog for yourself!*

Ingredients
Sauce:
3 tbsp light mayo
3 tbsp thai sweet chili sauce
1-2 tsp sriracha
Shrimp:
1 pound large shrimp, shelled and deveined (weight after peeled)
2-3 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage
4 tbsp scallions, chopped

In a small bowl, combine mayo, thai sweet chili sauce, and sriracha.
Set aside.

Combine lettuce and cabbage and divide between 4 plates.
Set aside.

Coat shrimp with cornstarch, mixing well with your hands.

Heat a large skillet or wok on high heat, then add oil.
When oil is hot, add shrimp to hot pan and cook, tossing a few times until cooked through, about 3 minutes.
Remove from pan and combine with sauce, coating well.

Serve shrimp over lettuce mixture and top with scallions.

Thai Garden Rolls

Ingredients
rice paper
vermicelli noodles
shrimp, halved
carrot, julienned
seedless cucumber, julienned
bean sprouts
fresh cilantro, chopped
fresh thai basil, chopped
fresh ginger, grated
leafy lettuce

Sauce:
3 tbsp chunky peanut butter (thinned out with hot water)
2 tsp soy sauce
juice of 1 lime
grated ginger
1 clove garlic, minced
chili paste/hot sauce to taste

Set up all ingredients in an assembly line.
Fill a deep dish with hot water (this will need to be changed a few times, as it needs to be kept hot).

Take one rice paper and submerge it in hot water until it become pliable.
Gently remove rice paper from water and place upon work surface (I use a cutting board).

Place 2 -3 shrimp halves, cut side up, on bottom third of rice paper.
Take a small piece of lettuce and place overtop of the shrimp.
Place a small amount of vermicelli noodles overtop of the lettuce.
Place a small amount of bean sprouts, carrot, cucumber, cilantro, basil, and ginger and place overtop of the noodles.
Press down on ingredients to make them compact.

Fold both left and right edges toward the center.
Take the bottom and fold upwards.
Pressing ingredients compact, continue rolling upwards tightly, but gently.

Mix together all ingredients of sauce and serve alongside of garden rolls.

Lettuce Wraps

Ingredients 

1 lb ground chicken 

3 tbsp oil 

1 cup water chestnuts, minced 

3 tbsp chopped onions 

1 tsp minced garlic 

leaves of iceberg or boston bib lettuce 

Special Sauce: 

1/4 cup sugar 

1/2 cup water + 2 tsp

2 tbsp soy sauce 

2 tbsp rice wine vinegar 

2 tbsp ketchup 

1 tbsp lemon juice 

1/8 tsp sesame oil 

1-2 tsp garlic and red chili paste 

Stir Fry Sauce: 

2 tbsp soy sauce 

2 tbsp brown sugar 

1/2 tsp rice wine vinegar 

Prepare Special Sauce: 

In a bowl, dissolve sugar in water.

Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil.

Mix well and chill until ready to serve.

When serving, add desired amount of garlic chili sauce to special sauce. 

Prepare stir-fry sauce:

Mix soy sauce, brown sugar, and rice wine vinegar in a small bowl.

Bring oil to high heat in wok or large frying pan.

Cook chicken until done.

Add garlic, onions, and water chestnuts.

Add in stir-fry sauce. Heat through for a few minutes.

Serve chicken mixture in lettuce cups and top with special sauce.

Kung Pao Chicken

Ingredients
6 chicken breasts
1/4 cup plus 2 tbsp soy sauce
1 tbsp red wine vinegar
1 tbsp plus 1 tsp water, divided
1/4 tsp sugar
1/4 cup oyster sauce
1/8 tsp sesame oil
1/2 tsp cornstarch
1/4 cup unsalted peanuts, chopped
1 scallion, slivered

Grill chicken over medium heat until cooked through.
In a medium saucepan, mix soy sauce, vinegar, 1 tbsp plus 1/2 tsp water, sugar, oyster sauce, and oil. Bring to a boil over medium heat.
In a small bowl, combine cornstarch and remaining water. Drizzle mixture into sauce.
Return sauce to a boil and simmer for 1 minute or until slightly thickened.
Remove from heat and set aside.
Using pastry brush, coat each chicken breast with sauce.
Garnish with peanuts and scallions.