8 oz angel hair pasta
40 medium raw shrimp (about 1 lb), shelled + deveined
1 tbsp coconut oil
2 tsp cornstarch
1 tbsp paprika
1 tsp salt
½ tsp black pepper
6 tbsp light mayonnaise
¼ c Thai Sweet Chili Sauce
2 tbsp lime juice
2 tsp Sriracha
3 green onions, chopped
red chili flakes to taste, optional
Prepare angel hair pasta according to package directions. Drain and set aside.
Place coconut oil in a skillet or wok and heat on medium-high heat. In a small, shallow bowl, combine cornstarch, paprika, salt and pepper. With your hands, coat shrimp in cornstarch mixture. Place coated shrimp in heated skillet. Keep shrimp moving in skillet for about 3-4 minutes or until shrimp turns to a pink/whiter in color. Set aside.
In a medium-sized bowl, combine light mayonnaise, Thai Sweet Chili Sauce, lime juice, Sriracha, salt and pepper.
Pour over pasta and toss gently. Serve hot in bowls and top with 10 pieces of shrimp, chopped green onions and optional red chili flakes. (Only 350 cal!)
Original recipe found here.