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Jumbo Coconut Shrimp and Cilantro-Slaw

Jumbo Coconut Shrimp and Cilantro-Slaw

with Sweet Potato Wedges and Spicy Mango Sauce
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
950 kcal
Protein
: 
31g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Shrimp
  • Egg
  • Wheat
  • Mustard
  • Sulphites
  • Wheat
  • Gluten
  • May contain traces of allergens
  • Crustaceans
  • Mustard
  • Sesame
  • Egg
  • Soy
  • Sulphites
  • Tree nuts
  • Fish
  • Milk
  • Peanuts
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Jumbo Shrimp

(Contains: Shrimp)

1 unit(s)

Egg

(Contains: Egg)

2 unit(s)

Sweet Potato

⅓ cup

Panko Breadcrumbs

(Contains: Wheat May be present: Wheat, Gluten)

170 g

Coleslaw Cabbage Mix

7 g

Cilantro

4 tbsp

Mango Chutney

(May be present: Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)

30 g

Cream Sauce Spice Blend

(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

2 tbsp

Spicy Mayo

(Contains: Egg, Mustard May be present: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)

2 tbsp

Shredded Coconut

(May be present: Fish, Mustard, Sulphites, Triticale, Milk, Peanuts, Sesame, Tree nuts, Egg, Soy, Wheat, Crustaceans)

7 g

Zesty Garlic Blend

(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)

1 tbsp

Seasoned Rice Vinegar

(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

5 tbsp

Oil*

Calories950 kcal
Fat53 g
Saturated Fat11 g
Carbohydrate90 g
Sugar34 g
Dietary Fiber10 g
Protein31 g
Cholesterol290 mg
Sodium3080 mg
Trans Fat0.1 g
Potassium1250 mg
Calcium225 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Roast sweet potato wedges
1
  • 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.)
Prep
2
  • 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.)
Bread shrimp
3
  • 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.
Fry shrimp
4
  • Heat a large non-stick pan over medium-high. When the pan is 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.
Make coleslaw
5
  • 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.
Make spicy mango sauce and serve
6
  • 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 sauce alongside for dipping. 

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