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COCONUT "FRIED" SHRIMP with Sriracha Mayo Slaw & Veggies
(Made with this Sunday's All-Clad Cookware TSV, but you can get it here early >> All-Clad 10pc Set)
INGREDIENTS:
10 ounces shrimp, raw, peeled and deveined
¾ cup shredded coconut, unsweetened
¼ cup coconut flour
¼ cup coconut milk, unsweetened
1 cup red cabbage, shredded
1 cup Brussels sprouts, shredded
2 TB avocado Mayor
1 14 tsp lime juice
2 1/4 TB Sriracha
1 ½ handfuls snap peas
1 red bell pepper, seeds removed
1 fresh mango, diced
Or 1/3 cup thawed frozen mango pieces
DIRECTIONS:
Step 1
MAKE SRIRACHA-LIME MAYO
Combine avocado mayo, lime juice and Sriracha in a small bowl and whisk to combine. Once mixed, add 1 TB coconut milk and whisk some more.
Step 2
MAKE SLAW
Place red cabbage and Brussels sprouts in a large bowl with the Sriracha-lime mayo. Salt and pepper to taste. Toss to evenly coat.
Step 3
PREP VEGGIES
Remove fibrous strings from snap peas. Cut in half at an angle. Cut red bell pepper lengthwise into about ¼-inch thick strips.
Step 4
PREP SHRIMP
Place coconut flour and shredded coconut in a medium bowl. Open, drain, and rinse shrimp. Pat dry with a paper towel. Place in a second medium bowl. Season with salt and pepper. Add remaining coconut milk. Stir to coat.
Remove a handful of shrimp from coconut milk; allow excess liquid to drip off. Place in flour. Toss to evenly coat. Transfer to a foil-lined baking sheet. Repeat process with remaining shrimp. Discard excess breading ingredients.
Step 5
BROIL SHRIMP
Set oven to low broil with rack in the center. Transfer baking sheet with shrimp to oven. Broil 6-8 minutes, or until shrimp are fully cooked, flipping halfway through.
Take Note: Shrimp are fully cooked when they’re pearly and opaque in the center.
Step 7
COOK VEGGIES
Meanwhile, heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add snap peas and bell pepper to hot pan. Season with salt and pepper. Stir. Cook 3-4 minutes, or until veggies are crisp-tender, stirring occasionally. Remove from heat, stir in mango
Step 8
PLATE
Divide slaw between plates and top with coconut shrimp. Serve sautéed veggies and mango on the side.
Enjoy!
Stacey
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