Ingredients
For the Spicy Coconut Shrimp:
1 lb (450 g) large shrimp, peeled and deveined
1/2 cup coconut milk (full-fat or light)
1 tablespoon red curry paste
1 tablespoon soy sauce or tamari (for gluten-free)
1 tablespoon honey or brown sugar
1 teaspoon lime juice
1 teaspoon grated fresh ginger
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper (adjust to taste for spiciness)
1 tablespoon olive oil or coconut oil
Salt and freshly ground black pepper, to taste
1/4 cup shredded unsweetened coconut (optional, for extra coconut flavor)
For the Cabbage Slaw:
2 cups shredded cabbage (green or purple, or a mix)
1 medium carrot, shredded
1/4 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
1 tablespoon rice vinegar
1 teaspoon honey or maple syrup
Salt and freshly ground black pepper, to taste
Instructions
Prepare the Cabbage Slaw:
Make the slaw: In a large bowl, combine the shredded cabbage, shredded carrot, and thinly sliced red onion.
Make the dressing: In a small bowl, whisk together the lime juice, rice vinegar, honey (or maple syrup), and a pinch of salt and pepper.
Combine: Pour the dressing over the cabbage mixture and toss until well combined. Stir in the chopped cilantro and refrigerate the slaw while you prepare the shrimp.
Prepare the Spicy Coconut Shrimp:
Make the marinade: In a medium bowl, whisk together the coconut milk, red curry paste, soy sauce, honey, lime juice, grated ginger, garlic powder, and cayenne pepper. Adjust the level of spice by adding more or less cayenne pepper.
Marinate the shrimp: Add the shrimp to the bowl with the marinade. Toss to coat the shrimp evenly and let them marinate for 10-15 minutes (you can marinate longer if desired, but don’t exceed 30 minutes).
Cook the shrimp: Heat the olive oil or coconut oil in a large skillet over medium-high heat. Once hot, add the marinated shrimp, making sure not to overcrowd the pan. Cook the shrimp for 2-3 minutes per side, until they are pink, opaque, and cooked through.
Add shredded coconut: If using, sprinkle the shredded coconut over the shrimp during the last minute of cooking and toss them to coat, allowing the coconut to lightly toast.
Plate the shrimp: Serve the spicy coconut shrimp over a bed of the prepared cabbage slaw.
Garnish and enjoy: Garnish with extra cilantro and lime wedges if desired.
Tips:
For extra crunch: Add sliced almonds or sunflower seeds to the slaw for an added texture.
For a tangier slaw: Increase the amount of vinegar or lime juice in the slaw dressing.
Make it spicier: Add more cayenne pepper or include a chopped fresh chili in the shrimp marinade.
Make it a meal: Serve the shrimp and slaw with a side of jasmine rice or quinoa for a complete dish.
Spicy Coconut Shrimp with Cabbage Slaw is a refreshing, flavorful dish with a balance of creamy, spicy shrimp and crunchy, tangy slaw. The coconut milk and curry paste create a rich sauce, while the cabbage slaw adds a crisp, vibrant contrast—perfect for a light yet satisfying meal!
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