Coconut Shrimp Tacos with Spicy Citrus Slaw

COCONUT SHRIMP INGREDIENTS

• 1 lb peeled and de-veined shrimp

• 1/3 cup corn starch

• 1 tsp kosher salt

• 1 tsp sweet paprika

• 1/2 tsp onion powder

• 1/4 tsp garlic powder

• 2 cups flaked sweetened coconut

• 3 egg white, beaten until foamy

CITRUS SLAW INGREDIENTS

• 2 cups chopped red cabbage or coleslaw mix

• 1 cup fresh cilantro, chopped

• 1-2 jalapenos, diced (depends how spicy you want it)

• 1/3 cup orange juice

• 2 Tbsp lime juice

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

INSTRUCTIONS

1. In a large bowl combine slaw ingredients. Let sit for at least 30 minutes. It gets better the longer it sits.

2. Preheat oven to 400 degrees. Line baking sheet with foil and coat with non-stick spray.

3. Rinse and pat dry the shrimp

4. In a shallow bowl, combine corn starch, paprika, onion powder, garlic powder, and salt.

5. One at a time, dredge shrimp in cornstarch, then egg white, then coconut.

6. Place shrimp on baking sheet and bake for 7-10 minutes. Keep an eye on them.

7. They are ready when the flesh of the shrimp is pink and the coconut is browned.

8. Serve 3 shrimp with a couple Tbsp of slaw on warmed corn tortillas