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TORNADO SHRIMP WITH SPICY SLAW

DF

Crisp phyllo-wrapped shrimp with sweet n spicy dipping sauce & jalapeno-cabbage slaw

Serves 4


 

1lb large shrimp (16-20)

4 sheets phyllo dough

Olive or canola oil

 

For the Slaw:

1tsp sesame oil

2tsp honey

1tsp Sriracha

1/2 head green cabbage, shredded

1 jalapeno, halved & thinly sliced

1/4c cilantro, chopped

1tsp sesame seeds

 

For the Sauce:

1/4c sugar

1/4c white vinegar

2tbsp ketchup

2tbsp water

1tbsp soy sauce

2tsp cornstarch

1/2tsp red pepper flakes

 

Preheat the oven to 400degrees. Line a large baking sheet with foil and grease with oil. Pat dry the shrimp and season with salt n pep. Use a sharp knife to cut three slits across the inside of the shrimp, to straighten it out.

 

Lay a sheet of phyllo on a work area. Spray or brush with oil and lay the remaining sheets on top, brushing oil between each layer and keep the unused phyllo covered with a damp towel until use. Using a sharp knife or pizza cutter, cut the sheets of phyllo into thin strips lengthwise.

 

Wrap each shrimp with one or two strips of phyllo. It may be loose but that’s fine, it’ll tighten once cooked. Lay the wrapped shrimp in a single layer on prepared baking sheet, keeping space between. Bake 8-10min until the shrimp is cooked and the phyllo is golden and crisp.

 

Meanwhile, whisk together the first three slaw ingredients in a medium bowl. Toss in the remaining ingredients, combining well.

 

Whisk together all the sauce ingredients in a small pot set over medium-high heat. Bring to a boil then reduce heat and simmer 3-5min until thickened. Remove from heat.

 

To serve, mound the slaw on plates, swipe the plates with the sauce and divide the shrimp on top. Serve immediately.


 

Freezability:

Don’t do it.