Blackened Shrimp & Pineapple Coleslaw
Servings: 4 servings
Calories: 210kcal
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.
Nutrition
Calories: 210kcal | Carbohydrates: 22g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 50mg | Sodium: 791mg | Potassium: 349mg | Fiber: 4g | Sugar: 16g | Vitamin A: 637IU | Vitamin C: 60mg | Calcium: 79mg | Iron: 1mg
