If it's the middle of winter where you are at this moment, here's a good reason to make believe you're in paradise. I'm bringing you a bit of tropical flavor with this recipe for blackened shrimp and pineapple coleslaw.
It's also quite flexible. You can serve it alongside fried rice, or swap the shrimp for another blackened protein. The coleslaw comes together really quickly when you use coleslaw mix you can buy in a bag. That said, you can make your own coleslaw by shredding some carrots, green, and purple cabbage.
This recipe also stores well, so feel free to make the coleslaw and shrimp ahead of time or let it marinate in the refrigerator and make it later. Making the coleslaw ahead of time with its dressing may take some of the crunch out of the slaw but it's a bit easier to digest. You can also stir-fry the coleslaw in the same pan as the shrimp if you want the entire meal to be a warm one.
Another nice addition on top of this dish would be some spiced cashews or sliced almonds. Enjoy!
Blackened Shrimp & Pineapple Coleslaw
Ingredients
Pineapple Coleslaw
- 1 cup diced pineapple small bite-size pieces
- 14 ounces coleslaw mix shredded carrots and cabbage
- 2 green onions trimmed and diced
- ½ cup cilantro loosely packed
- 1 tablespoon lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon tamari gluten-free; or sub with ¼ teaspoon salt
- 1 ½ tablespoons honey or maple syrup
- ¼ teaspoon salt
Blackened Shrimp
- 16 large shrimp peeled and devained; or about 1 pound of shrimp
- 2 tablespoons olive oil
- ¼ cup pineapple juice
- 1 teaspoon chli powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika or smoked paprika
- ¼ teaspoon salt
Instructions
Pineapple Coleslaw
- Whisk the lime juice, apple cider vinegar, sesame oil, honey, and tamari in a bowl to blend well.
- Add all ingredients to a large bowl and toss together.
- Store in the refrigerator until ready to use.
Blackened Shrimp
- Add all the ingredients to a large bowl and blend with a spoon or spatula.
- Heat a large skillet on medium heat and add some oil to coat the bottom of the pan.
- Cook the shrimp in batches so there is space between each. Sear each side for a few minutes or until the shrimp turns pink.
- Serve the shrimp on top of the coleslaw.
- Store leftover shrimp in the refrigerator for a few days.
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