Sweet, crispy shrimp on top of fresh bright coleslaw is a delicious combination. The shrimp is coated in a mix of spices and a surprise ingredient: apricot jam, then dipped in coconut and panko for extra crunch. This recipe tastes like summer!
- 4 cups (1 L) thinly sliced green cabbage
- 1 cup (250 mL) thinly sliced red cabbage
- 1 carrot, grated
- 1 green onion, thinly sliced
- 1 mango, peeled and diced
- ¼ cup (60 mL) mayonnaise
- 3 tbsp (45 mL) cider vinegar
- 1 tbsp (15 mL) granulated sugar
- 1 tbsp (15 mL) canola oil
- ½ tsp (2 mL) hot pepper flakes
- ½ tsp (2 mL) salt
- 1 ½ lbs (750 g) large raw shrimp, peeled and deveined
- ¼ cup (60 mL) apricot jam
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) smoked paprika
- 1 tsp (5 mL) onion powder
- 1 tsp (5 mL) garlic powder
- 1 tsp (5 mL) hot pepper flakes
- ¾ cup (175 mL) shredded unsweetened coconut
- 2 tbsp (30 mL) panko bread crumbs
- 2 tbsp (30 mL) canola oil
- Coleslaw: In a large bowl, combine green cabbage, red cabbage, carrot, green onion and mango; toss to combine. In a small bowl, combine mayonnaise, vinegar, sugar, oil, hot pepper flakes and salt; stir to combine. Pour dressing over slaw; toss to combine. Refrigerate for 1 hour before serving.
- Shrimp: Preheat oven to 425°F (220°C). Set aside a parchment paper lined rimmed baking sheet. Pat shrimp dry with a paper towel. In a bowl, combine shrimp, jam, salt, paprika, onion powder, garlic powder and hot pepper flakes; toss to fully coat. Arrange shrimp in a single layer on prepared baking sheet; sprinkle coconut and panko evenly over top, pressing lightly to adhere. Drizzle with oil.
- Bake for about 6 to 8 minutes, or until shrimp is firm and cooked through. Serve with mango coleslaw and extra lime wedges.
- Serves 6
- You can use 5 cups (1.25 L) coleslaw mix in place of the green and red cabbage. You can also try other varieties of cabbage such as napa or savoy.
- Shrimp are sold by count per pound. The higher the number, the smaller the shrimp. Large shrimp is labeled 31/35, meaning there are 31 to 35 shrimp in each pound. Extra-large shrimp (26/30) will also work in this recipe; however, they will likely be more pricey.
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