It’s been quite the warm up today — who would have thought that temperatures in the 40s would make a girl feel like she’s on the beach?! Okay, maybe that’s exaggerating a little bit I could get use to this “warm” weather. If only I was under the sun with my toes in the water…Inspired by the beachy thoughts, I took my palette to the caribbean. What else says seaside than bite after bite of shrimp and a refreshing cole slaw to pair? This coconut shrimp & cole slaw has the perfect amount of crunch and just the right amount of sweetness & tang.
It was hard not to eat the entire tray. Seriously…
Here is what you’ll need:
- 1 Tbsp olive oil
- 26 large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1 Tbsp cayenne pepper
- 1 Tbsp garlic powder
- 1 eggs beaten
- 1/2 cup unsweetened shredded coconut
- 1/3 cup panko bread crumbs, toasted
Preheat the oven to 400 degrees.
Heat oil in a sauté pan and toast the panko bread crumbs until golden brown.
In one bowl, combine flour, cayenne pepper and garlic powder. In a second bowl, beat eggs. In a third bowl, combine shredded coconut and toasted panko bread crumbs.
Dredge each shrimp in the flour, then egg and finally coat with coconut-panko mixture. Make sure to coat it well! Place coated shrimp on a greased baking sheet and into the oven for 16 minutes, turning halfway.
In the meantime, prepare your cole slaw. You will need:
- 3 cups napa cabbage, chopped
- 1 cup red cabbage, chopped
- 1 cup shredded carrots
- 2 green onions, chopped
- 1.5 cup plain Greek yogurt
- 3 Tbsp apple cider vinegar
- 1 Tbsp sugar
- Salt and pepper
Combine cabbage, carrots and green onions in a large bowl. In a separate bowl, mix together Greek yogurt, apple cider vinegar, sugar, salt and pepper to taste. Add the mixture to the large bowl. Toss to coat.