In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.
Place shrimp on lettuce and top with scallions.
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 85 (37%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 178.9mg||55 %|
|Sodium 506.6mg||17 %|
|Potassium 468.7mg||12 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 8.5g|
|Protein 24.7g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 232
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