Crispy Shrimp with Coleslaw

Ingredients

• 1 lb (450 g) raw, peeled shrimp, tail on
• 2 tbsp mayonnaise or 2% plain Greek yogurt
• 1 pkg Crispy & Crunchy Coating Mix
• ¹⁄₂ small head purple cabbage
• 1 cup matchstick carrots
• ¹⁄₂ cup unsalted pumpkin or sunflower seeds
• 1 ¹⁄₂ tbsp olive oil
• 1 tbsp each apple cider vinegar and maple syrup
• Sea Salt, to taste
• Black Pepper, to taste

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.