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COCONUT "FRIED" SHRIMP with Sriracha Mayo Slaw & Veggies

by on ‎02-18-2017 12:00 PM

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)

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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.

 

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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.

 

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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.

 

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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.

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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

 

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Step 8

PLATE
Divide slaw between plates and top with coconut shrimp. Serve sautéed veggies and mango on the side.

 

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Enjoy!

Stacey 

 

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