Epicure Recipes

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Crispy Shrimp with Coleslaw

LunchFish & SeafoodSugar ConsciousDinnerLunchGluten-freeSheet PanHigh ProteinAppetizers & Small BitesCanada DayBetter Than TakeoutDairy-freeIndependence DayDinnerGame Day

15 min

4 servings

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Ingredients

  • 1 lb (450 g) raw, peeled shrimp, tail on
  • 2 tbsp mayonnaise or 2% plain Greek yogurt
  • 1 pkg Crispy & Crunchy Coating Mix
  • 1⁄2 small head purple cabbage
  • 1 cup matchstick carrots
  • 1⁄2 cup unsalted pumpkin or sunflower seeds
  • 1 1⁄2 tbsp olive oil
  • 1 tbsp each apple cider vinegar and maple syrup
  • Sea Salt, to taste
  • Black Pepper, to taste

Preparation

  • Preheat oven to 425° F. Place two Cooling Racks on Sheet Pan lined with Sheet Pan Liner; lightly brush racks with oil to prevent sticking.
  • Using a paper towel, pat shrimp dry. In large bowl, add shrimp and mayo; toss to coat.
  • Place coating mix in shallow dish. Using tongs or your hands, add shrimp one piece at a time, rotating the dish and pressing the mix lightly to coat the shrimp.
  • Place shrimp on racks, leaving some space between each piece. Bake 8 min, or until golden and cooked through. Let rest on racks 2 min before removing.
  • Meanwhile, using 4-in-1 Mandoline fitted with 1.5 mm slicer plate, thinly slice cabbage; you should have about 5 cups. In large bowl, add cabbage, carrots, seeds, oil, vinegar, and maple syrup. Toss well to combine. Season with salt and pepper. Serve alongside shrimp.

Epicure Products Used

Nutritional Information

Per serving: Calories 360, Fat 19 g (Saturated 3 g, 0 0 g), Cholesterol 170 mg, Sodium 540 mg, Carbohydrate 25 g (Fiber 4 g, Sugars 6 g), Protein 25 g.

Tips

For an extra crispy coating, spray coated shrimp with oil before baking. Do not spray over Sheet Pan Liner.

Perfectly Balance Your Plate

Serve with 1⁄2 cup rice.