Spiced shrimp meets a warm, colourful coleslaw packed with cabbage, mango, peppers and plenty of fresh lime in this crispy shrimp with Asian-inspired slaw.
This dinner has crunch covered. Shrimp get a quick cornstarch coating before being pan-fried until crisp and golden, then served alongside a warm cabbage slaw with sweet mango, ginger, cilantro and lime. It’s fresh, colourful and loaded with flavour—and you can leave out the jalapeño (and dial back the cayenne) to keep things kid-friendly.
Ingredients for Crispy Shrimp With Asian-Inspired Slaw
2 tbsp sesame oil
1 medium onion, thinly sliced
1 red pepper, thinly sliced
1/2 head savoy cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1 jalapeño, seeded and finely chopped (optional)
1 clove garlic, minced
2 tbsp fresh ginger, minced
Juice of 1 lime
1 mango, peeled and thinly sliced
1/4 cup fresh cilantro
2–3 scallions, thinly sliced
6–8 shrimp per person, peeled, deveined and butterflied
2 tbsp kosher salt
3 tbsp cornstarch
1/2 tsp salt
1 tsp cumin
1/2 tsp cayenne
1 tsp ground ginger
2–3 tbsp neutral oil, for frying
Instructions for Crispy Shrimp With Asian-Inspired Slaw
- In a large skillet or wok, heat sesame oil. When heated through add onion and red pepper. Cook, stirring occasionally, and then about 3-4 min, or until onion starts to soften.
- Add both types of cabbages and jalapeño and mix well, cooking over medium for a few more min. Then add garlic and ginger and cook for 1 min more. Remove from heat and squeeze lime all over, then add mango, cilantro and scallions.
- In the meantime, place shrimp in a large bowl, sprinkle with kosher salt and let stabd 5 min. Rinse well and pat dry.
- Add cornstarch and spices to a large sealable bag, pop in the shrimp and shake until well coated.
- Heat neutral oil over medium-high, then add shrimp and cook undisturbed for 3-4 mins per side, or until golden. Flip and cook until crispy. Remove from pan and serve with warm coleslaw.
Find more of Pamela's gluten free recipes at PamelasGlutenFreeRecipes.com.
