Ingredients
- 1 pound shrimp cleanded, deveined, tails removed
- 1/2 cup rice flour
- 1/2 cup unsweetened shredded coconut
- 1 lime juice only
- kosher salt
- freshly ground black pepper to taste
- olive oil
- 1/2 cup peanuts chopped
Basil Lime Aioli
- 1 garlic clove peeled and minced
- 1 lime zested
- 8-10 basil leaves cut into thin strips
- 1 cup Mayonnaise
Crunchy Cabbage Slaw
- 2 cups green napa cabbage shredded
- 1 jalapeno thinly sliced, seeds removed
- 3 tablespoons rice wine vinegar
- 1 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
Quick Pickled Red Onion
- 1 small red onion thinly shaved
- 1 lime juice only
- 1 teaspoon sugar
Servings:
Units:
Instructions
Quick Pickled Red Onion
- in a small bowl, add red onion and toss with lime juice and sugar. Set aside until ready to use.
Basil Lime Aioli
- in a small bowl, add garlic, lime zest, basil leaves, and mayonnaise.
- Stir to combine.
Crunchy Cabbage Slaw
- in a medium bowl, add cabbage, and jalapeno, and toss together to combine.
- In a small bowl, add the rice wine vinegar, sugar, and salt.
- Drizzle over slaw, toss to combine.
Coconut Shrimp
- In a medium bowl, add rice flour, and shredded coconut. Whisk together.
- Toss the shrimp in lime juice, and then toss in flour mixture to coat.
- Season with salt and pepper.
- Using a slotted spoon, remove the shrimp to a plate.
- In a medium cast iron skillet add olive oil to about 1/2 inch deep and heat over medium heat.
- Add shrimp and sauté on one side, until golden brown, about 2 minutes, flip and cook for 1 more minute.
To Assemble
- Place a mound of slaw on a plate
- Layer a few pickled red onions
- Top with shrimp
- Drizzle with aioli
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