Jumbo Coconut Shrimp Platter
with Coleslaw and Potato Wedges
Prepare to feast on this scrumptious coconut jumbo shrimp platter! Succulent shrimp is coated in a crunchy panko-coconut breading, then shallow-fried to perfection. Paired with a creamy coleslaw, roasted potato wedges and a spicy mango sauce, this feast will transport you to flavour paradise!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Jumbo Shrimp
(Contains Shrimp)
1 unit
Egg
(Contains Egg)
2 unit
Russet Potato
½ cup
Panko Breadcrumbs
(Contains Wheat)
170 g
Coleslaw Cabbage Mix
7 g
Cilantro
4 tbsp
Mango Chutney
3 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
2 tbsp
Spicy Mayo
(Contains Egg, Mustard)
2 tbsp
Shredded Coconut
(Contains Sulphites)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 tbsp
Rice Vinegar
(Contains Sulphites)
Not included in your delivery
5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges.Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, 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, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, finely chop cilantro.Add Cream Sauce Spice Blend to a large zip-top bag.Combine panko and shredded coconut in a medium bowl. (NOTE: This is your breading.)Add egg to a small bowl, then whisk with a fork to combine. (NOTE: This is your egg wash.)
Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Remove and discard shrimp tails. Season with salt and pepper.Add shrimp to the zip-top bag (from step 2). 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 as you repeat the process with remaining shrimp.
Heat 1/4 cup (1/2 cup) oil in a large non-stick pan over medium-high heat.When oil is hot, carefully add one shrimp at a time to the pan. (NOTE: Don't overcrowd the pan! Fry in batches, if needed.) Cook, carefully flipping once with a spatula, until shrimp just turn pink and breading is golden-brown, 2-3 min.**Transfer to a paper towel-lined plate.
Meanwhile, add vinegar, half the cilantro, half the spicy mayo and 1 tbsp (2 tbsp) mango chutney to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add coleslaw cabbage mix to dressing. Toss to coat.
Add remaining spicy mayo, remaining mango chutney and 1/2 tbsp (1 tbsp) water to another small bowl. Stir to combine. Divide coconut shrimp, coleslaw and potato wedges between plates. Sprinkle remaining cilantro over shrimp.Serve spicy mango mayo alongside.
