Name: Dynamite Shrimp
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Ingredients: 10 slices bacon; 10 jumbo shrimp, peeled and deveined; Cajun seasoning, to taste; 3 cups shredded green cabbage; 1 cup shredded red cabbage; 1/2 cup julienned carrots; 3/4 cup sweet chili sauce; 1/2 cup sriracha; 2 tablespoons soy sauce; 1 1/2 tablespoons fish sauce; 1 1/2 teaspoons fresh lime juice; 1 1/2 teaspoons rice vinegar; 1/2 jalapeno pepper, thinly sliced; 1/2 Fresno chile pepper, thinly sliced; 4 sprigs fresh cilantro, torn; 1 lime, halved and charred

Directions

Make the shrimp: Preheat the oven to 300°. Place the bacon on a baking sheet and bake until the fat is partly rendered, 10 minutes. Let cool to room temperature.
Lightly season the shrimp with Cajun seasoning. Wrap each shrimp with 1 bacon slice and secure in place with a toothpick.
Place the shrimp in an air fryer set to 380°. Cook, flipping once, until the bacon is crisp and the shrimp is cooked through, 8 to 10 minutes.
Make the slaw: Combine the cabbage and carrots in a large bowl. Mix by hand.
Make the chili sauce: Combine the sweet chili sauce, sriracha, soy sauce, 1/4 cup water, the fish sauce, lime juice and vinegar in a medium bowl. Transfer about 3/4 cup to a pitcher; save the remaining sauce for another use.
Arrange the slaw on a platter or plates, then pile the crispy shrimp over the slaw. Top with the jalapeno, Fresno chile and cilantro. Serve with the charred lime halves and the pitcher of chili sauce.

Photograph by Mike Garten

Dynamite Shrimp

Ingredients

For the Shrimp

For the Slaw

For the Chili Sauce

For Topping

Directions

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