Firecracker Shrimp with Tropical Slaw

Allergens

Shellfish, Eggs

Ingredients

• 1. 2 lbs medium shrimp, peeled and deveined 2. 1 cup all
• purpose flour 3. 2 cups panko breadcrumbs 4. 2 eggs, beaten 5. Vegetable oil for frying 6. For the tropical slaw: 7. 2 cups shredded cabbage (green and red) 8. 1 cup diced pineapple 9. 1 cup shredded carrots 10. 1/4 cup chopped cilantro 11. Juice of one lime 12. 3 tablespoons olive oil 13. Salt and pepper to taste

Instructions

1. In a shallow dish, combine flour and panko breadcrumbs. In another shallow dish, beat the eggs. Season shrimp with salt and pepper, then dip in egg, followed by the breadcrumb mixture, pressing gently to adhere.
2. In a large skillet or deep fryer, heat about 1 inch of vegetable oil to 350°F (180°C). Fry shrimp in batches until golden brown and cooked through, about 2 3 minutes per batch. Transfer to a paper towel lined plate to drain.
3. For the tropical slaw: In a large bowl, combine cabbage, pineapple, carrots, and cilantro. In a separate bowl, whisk together lime juice, olive oil, salt, and pepper. Pour dressing over the slaw and toss to combine.

Chef’s Insight

To add an extra kick to the Firecracker Shrimp, mix in some Cayenne pepper into the breading mixture.

Notes

For added flavor and texture, serve with a side of garlic aioli.