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Baked Coconut Shrimp with Mango Slaw

What do shrimp wear in the kitchen? A-prawns.

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!

Mango Coleslaw
  1. 4 cups (1 L) thinly sliced green cabbage
  2. 1 cup (250 mL) thinly sliced red cabbage
  3. 1 carrot, grated
  4. 1 green onion, thinly sliced
  5. 1 mango, peeled and diced
  6. ¼ cup (60 mL) mayonnaise
  7. 3 tbsp (45 mL) cider vinegar
  8. 1 tbsp (15 mL) granulated sugar
  9. 1 tbsp (15 mL) canola oil
  10. ½ tsp (2 mL) hot pepper flakes
  11. ½ tsp (2 mL) salt
  1. 1 ½ lbs (750 g) large raw shrimp, peeled and deveined
  2. ¼ cup (60 mL) apricot jam
  3. 1 tsp (5 mL) salt
  4. 1 tsp (5 mL) smoked paprika
  5. 1 tsp (5 mL) onion powder
  6. 1 tsp (5 mL) garlic powder
  7. 1 tsp (5 mL) hot pepper flakes
  8. ¾ cup (175 mL) shredded unsweetened coconut
  9. 2 tbsp (30 mL) panko bread crumbs
  10. 2 tbsp (30 mL) canola oil
  1. 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.
  2. 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.
  3. Bake for about 6 to 8 minutes, or until shrimp is firm and cooked through. Serve with mango coleslaw and extra lime wedges.
  4. Serves 6
  1. 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.
  2. 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.
The Best of Bridge

This recipe is available in the book Best of Bridge Everyday Celebrations.