Crispy Shrimp with Coleslaw

15 min

4 servings

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.

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.

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.