with Coleslaw and Sweet Potato Wedges
Ingredients: Sweet potato • Jumbo shrimp (shrimp, sodium phosphate, salt) • Coleslaw mix (carrot, green cabbage, red cabbage) • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Grade A egg • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Rice vinegar (rice vinegar, sugar, salt) • Shredded coconut (white coconut meat, sodium metabisuphite) (sulphites) • Cilantro • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Allergens
Utensils
Tags
Jumbo Shrimp
285 g
Egg
1
Sweet Potato
2
Panko Breadcrumbs
0.33
Coleslaw Cabbage Mix
170 g
Cilantro
7 g
Mango Chutney
4
Cream Sauce Spice Blend
30 g
Spicy Mayo
2
Shredded Coconut
2
Zesty Garlic Blend
7 g
Seasoned Rice Vinegar
1
Pepper
0.125
Salt
0.125
Oil
5
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch-thick wedges.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with Zesty Garlic Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-28 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, finely chop cilantro.
- To a large zip-top bag, add Cream Sauce Spice Blend.
- In a medium bowl, combine panko and shredded coconut. (NOTE: This is your breading.)
- To a small bowl, add egg, then whisk with a fork to combine. (NOTE: This is your egg wash.)
- Drain and rinse shrimp, then pat dry with paper towels.
- Remove and discard shrimp tails. Season shrimp with salt and pepper.
- To the zip-top bag, add shrimp. Shake to coat evenly.
- Working with one coated shrimp at a time, dip into egg wash, then coat in breading, pressing gently to adhere.
- Set breaded shrimp aside on a plate and repeat the process with remaining shrimp.
- Heat a large non-stick pan over medium-high. When hot, add 1/4 cup (1/2 cup) oil. Carefully add one shrimp at a time and cook for 2-3 min, flipping once, until shrimp just turn pink and breading is golden.** (NOTE: Don't overcrowd the pan! Fry in batches, if needed.)
- Transfer to a paper towel-lined plate.
- To a large bowl, add vinegar, half the cilantro, half the spicy mayo and 1 tbsp (2 tbsp) mango chutney. Season with salt and pepper, then whisk to combine.
- Add coleslaw cabbage mix, then toss to coat.
- To another small bowl, combine remaining spicy mayo, remaining mango chutney and 1/2 tbsp (1 tbsp) water.
- Divide coconut shrimp, coleslaw and sweet potato wedges between plates.
- Sprinkle remaining cilantro over top of shrimp.
- Serve spicy mango-mayo dip alongside.
880
kcal
Calories
52
g
Fat
11
g
Saturated Fat
88
g
Carbohydrate
34
g
Sugar
10
g
Dietary Fiber
16
g
Protein
155
mg
Cholesterol
2540
mg
Sodium
0.1
g
Trans Fat
1100
mg
Potassium
175
mg
Calcium
4
mg
Iron
with Coleslaw, Sweet Potato Wedges and Spicy Mango-Mayo Dip
with Coleslaw, Sweet Potato Wedges and Spicy Mango-Mayo Dip
