Monday, July 24, 2017

Asian Peanut Slaw with Coconut Shrimp

I am a big fan of food! I enjoy eating out, but what I love even more is trying to recreate some of those same meals at home. I once had an Asian peanut slaw at a restaurant and it was so good! I thought it would be great topped with shrimp.
These flavors go surprising well together and it's a perfect light and fresh dinner for the Summertime!
For the slaw
1/3 cup of creamy peanut butter
2 TBSP fresh lime juice
2 TBSP liquid aminos
2 TBSP honey
2 TBSP of rice vinegar (can sub white vinegar)
1 TSP of ginger
1 clove of minced garlic
12oz bag of Asian Slaw mix (or coleslaw)
2 TBSP of chopped cilantro
Sesame seeds (optional)
 Mix the first 7 ingredients in a bowl. Using a whisk, blend until combined.
If the mixture is thick, add a few TBSP of water until it is more of a sauce consistency.
Pour 1/2 of sauce mixture over slaw and mix to combine.
 Let sit for a few minutes and add more sauce if desired. 

For the shrimp
1lb peeled shrimp
3/4 cup of unsweetened coconut flakes
1/2 cup panko
2 TBSP flour
2 egg whites
Season the shrimp with salt and pepper. 
In a bowl, mix the unsweetened coconut, panko and flour. 
In another bowl, whisk together the 2 egg whites. 
Dip the shrimp into the egg whites, then press into the coconut mixture. 
Lay on a baking sheet and bake at 425 for 10 minutes, until the shrimp is cooked through and coconut is starting to turn golden.
Place a heaping spoonful of slaw on your plate and sprinkle with cilantro and sesame seeds.
Top with some shrimp.
I also shared a similar dish before.... Shrimp Wraps with Peanut Dipping Sauce. You can grab that recipe here.

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