Bangin Shrimp

     Is there anything better than a hot spicy Shrimp!?  I just love that combo, and it's even more near and dear to my heart when I can make it healthy...and can go back for seconds without too much guilt!  #lifegoals  Each of these four hearty servings are only 245 calories, 9g net carbs, 47g protein and 7g fat...yes, you read that right, 47 grams of protein...you get a half pound of Shrimp in this recipe, how's that for an added bonus!?  Also, this whips together in a flash, pretty much a winner all the way around!  :)

Ingredients for 4 servings~
2 pounds large raw Shrimp (the larger the Shrimp the better)
1 Tablespoon Flour, sub with Corn Starch if you prefer
1 Tablespoon Olive Oil
2 Tablespoons Light Mayo
1 Tablespoon Sriracha, or to desired taste
8 cups or 1 bag prepared Coleslaw (I just buy a bag of pre-made in the Produce Department)
1 Green Onion, sliced

     Remove shell and tail from Shrimp, toss with Flour (I used a gallon sized baggie and tossed it all in there, making it easy to shake and coat).  Add Olive Oil to hot skillet, add coated Shrimp and cook til pink.  Meanwhile, stir together Mayo and Sriracha til well combined, stir in half of sauce to skillet once Shrimp is fully cooked.  Add remaining sauce to Coleslaw and coat well.  Add Shrimp mixture to top of Coleslaw and garnish with Green Onions.  One serving is 1/2 pound or a 1/4 of the Shrimp and 2 cups or a 1/4 of the Coleslaw.  Enjoy  :)