HomeRecipesCrispy Shrimp with Coleslaw
Crispy Shrimp with Coleslaw
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Ingredients
1 lb (450 g)
raw, peeled shrimp, tail on
2 tbsp
mayonnaise or 2% plain Greek yogurt
12
small head purple cabbage
1 cup
matchstick carrots
12 cup
unsalted pumpkin or sunflower seeds
1 12 tbsp
olive oil
1 tbsp each
apple cider vinegar and maple syrup
Sea Salt, to taste
Black Pepper, to taste

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. 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.
  2. Using a paper towel, pat shrimp dry. In large bowl, add shrimp and mayo; toss to coat.
  3. 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.
  4. 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.
  5. 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.
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 12 cup rice.

Nutritional Information

Per serving: Calories 360, Fat 19 g (Saturated 3 g, Trans 0 g), Cholesterol 170 mg, Sodium 540 mg, Carbohydrate 25 g (Fibre 4 g, Sugars 6 g), Protein 25 g.

Crispy Shrimp with Coleslaw
15 min
4 servings
$4.29/serving
What you'll need
Crispy & Crunchy Coating Mix (Pack of 3)Crispy & Crunchy Coating Mix (Pack of 3)
Crispy & Crunchy Coating Mix
(Pack of 3)
90 Reviews
$13.95
Sheet PanSheet Pan
Sheet Pan
29 Reviews
$29.00
Sheet Pan LinerSheet Pan Liner
Sheet Pan Liner
64 Reviews
$25.00
4-in-1 Mandoline4-in-1 Mandoline
4-in-1 Mandoline
28 Reviews
$32.95
Cooling Rack (Set of 2) Cooling Rack (Set of 2)
Cooling Rack
(Set of 2)
34 Reviews
$30.00
HomeRecipesCrispy Shrimp with Coleslaw
Crispy Shrimp with Coleslaw
Crispy Shrimp with Coleslaw
Share it!

Ingredients
1 lb (450 g)
raw, peeled shrimp, tail on
2 tbsp
mayonnaise or 2% plain Greek yogurt
12
small head purple cabbage
1 cup
matchstick carrots
12 cup
unsalted pumpkin or sunflower seeds
1 12 tbsp
olive oil
1 tbsp each
apple cider vinegar and maple syrup
Sea Salt, to taste
Black Pepper, to taste
15 min
4 servings
$4.29/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. 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.
  2. Using a paper towel, pat shrimp dry. In large bowl, add shrimp and mayo; toss to coat.
  3. 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.
  4. 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.
  5. 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.
What you'll need
Crispy & Crunchy Coating Mix (Pack of 3)Crispy & Crunchy Coating Mix (Pack of 3)
Crispy & Crunchy Coating Mix
(Pack of 3)
90 Reviews
$13.95
Sheet PanSheet Pan
Sheet Pan
29 Reviews
$29.00
Sheet Pan LinerSheet Pan Liner
Sheet Pan Liner
64 Reviews
$25.00
4-in-1 Mandoline4-in-1 Mandoline
4-in-1 Mandoline
28 Reviews
$32.95
Cooling Rack (Set of 2) Cooling Rack (Set of 2)
Cooling Rack
(Set of 2)
34 Reviews
$30.00
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 12 cup rice.

Nutritional Information

Per serving: Calories 360, Fat 19 g (Saturated 3 g, Trans 0 g), Cholesterol 170 mg, Sodium 540 mg, Carbohydrate 25 g (Fibre 4 g, Sugars 6 g), Protein 25 g.

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