{recipe} pan-fried shrimp with tropical slaw

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.

Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, and cook 2 minutes on each side, or until done. (After the first few, be careful of overcooking the shrimp due to the heat of the oil.)

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.