I love utilizing seasonal vegetables and fruit. Corn is sweet as can be right now, and mangoes and pineapple are always delicious summer treats. I found this recipe in my Cooking Light “5 ingredient, 15 minute recipes” cookbook. It is a fabulous cookbook FILLED to the brim with easy, well-balanced, and yummy recipes. I boiled my corn for 7 minutes in a covered pot. I hope you enjoy!
Shrimp Ingredients:
- 1 cup Panko (Japanese breadcrumbs)
- 2 tablespoons chopped fresh cilantro
- 1 lb extra-large shrimp, peeled and deveined (about 15)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg, beaten
- 2 teaspoon water
- 2 tablespoons canola oil
Directions:
Combine panko and cilantro in a food processor; pulse 2 to 3 times or until cilantro is finely minced. Transfer to a shallow dish.
Sprinkle shrimp with salt and pepper. Combine egg and water in a shallow dish. Dip half of shrimp in egg mixture; dredge in crumb mixture and place in a single layer on a plate. Repeat procedure with remaining shrimp, egg mixture, and crumb mixture.
Tropical Slaw Ingredients:
- 3 ¼ cups packaged coleslaw
- ¾ cup chopped fresh mango
- ½ cup chopped fresh pineapple
- 2 tablespoons light mayonnaise
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon finely chopped fresh cilantro
Directions:
Combine first 6 ingredients in a large bowl; toss well. Cover and chill for 15 minutes. Stir in cilantro.
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