
What you'll need:
(for the shrimp)
- 1 cup deveined peeled raw shrimp
- 2 tbsp light Miracle Whip
- 2 tbsp 'Masterpiece' honey teriyaki marinade
- 1 tsp Siracha hot sauce
- 1 tbsp coconut milk creamer
- 1 cup chopped romaine
- 2 tbsp light Miracle Whip
- 1 tsp Siracha hot sauce
- 1 tsp water
What to do:
To prepare the shrimp: In a bowl, mix the miracle whip, honey teriyaki, siracha, and coconut milk creamer. Place the shrimp in a ziploc bag and add the marinade. Mix it around really well and let sit for 10 minutes in the fridge. Preheat the oven to 425 degrees. When the 10 minutes are over, transfer all of the contents onto a lined baking tray (I used parchment paper). Bake in the oven for 5-7 minutes (make sure not to over-cook the shrimp). While the shrimp is cooking, prepare the dipping sauce. It's as simple as mixing the contents really well in a little side dish, and voila. Prepare the shrimp over the chopped romaine. I garnished mine with minced kale leaves because they look pretty :). Enjoy!