Asian Peanut Slaw with Coconut Shrimp

I am a big fan of food! I enjoy eating out, but what I love even more is trying to recreate some of those same meals at home. I once had an Asian peanut slaw at a restaurant and it was so good! I thought it would be great topped with shrimp.

These flavors go surprising well together and it's a perfect light and fresh dinner for the Summertime!

Ingredients

For the slaw

1/3 cup of creamy peanut butter

2 TBSP fresh lime juice

2 TBSP liquid aminos

2 TBSP honey

2 TBSP of rice vinegar (can sub white vinegar)

1 TSP of ginger

1 clove of minced garlic

12oz bag of Asian Slaw mix (or coleslaw)

2 TBSP of chopped cilantro

Sesame seeds (optional)

Mix the first 7 ingredients in a bowl. Using a whisk, blend until combined.
If the mixture is thick, add a few TBSP of water until it is more of a sauce consistency.

Pour 1/2 of sauce mixture over slaw and mix to combine.

Let sit for a few minutes and add more sauce if desired.

For the shrimp

1lb peeled shrimp

3/4 cup of unsweetened coconut flakes

1/2 cup panko

2 TBSP flour

2 egg whites

Season the shrimp with salt and pepper.

In a bowl, mix the unsweetened coconut, panko and flour.

In another bowl, whisk together the 2 egg whites.

Dip the shrimp into the egg whites, then press into the coconut mixture.

Lay on a baking sheet and bake at 425 for 10 minutes, until the shrimp is cooked through and coconut is starting to turn golden.
Place a heaping spoonful of slaw on your plate and sprinkle with cilantro and sesame seeds.
Top with some shrimp.