Oven-Crispy Coconut Shrimp with Winter Cabbage–Carrot Slaw, Avocado & Pineapple-Lime Drizzle
A fun, low-fuss “fakeout restaurant” dinner: crispy coconut shrimp (oven-baked) with a crunchy winter slaw and a tangy pineapple-lime drizzle. Bright, tropical, and ready fast—even in January.
Back to full listIngredients
- Kroger® Crunchy Coconut Shrimp with Sweet Chili Sauce Frozen 10 oz $5.00 (sale)
- Organic Green Cabbage ~1/2 small head (about 3–4 cups shredded) $2.49/lb
- Organic Carrots Bunch 1 large carrot, shredded $2.99
- Fresh Organic Large Ripe Avocado 1 avocado, sliced $2.00 (sale)
- Fresh Ripe Whole Pineapple 1–2 cups small-diced (use the rest for snacks) OR substitute mango if preferred $4.99
- Organic Long English Cucumber (optional) 1/2 cucumber, thinly sliced (adds freshness) $3.99
- Lime 1 (zest + juice)
- Mayonnaise or plain yogurt 2 tbsp
- Rice vinegar or apple cider vinegar 1 tbsp
- Salt & pepper to taste
- Optional heat: your sweet chili sauce packet + extra hot sauce to taste
Instructions
- Prep: Heat oven to the temperature on the coconut shrimp package (usually ~425°F). Line a sheet pan with foil and set a rack on top if you have one (crispier).
- Bake shrimp (oven): Arrange shrimp in a single layer and bake until crisp and hot, 12–16 minutes, flipping once halfway.
- Make slaw: Shred cabbage and carrot (and cucumber if using). In a bowl, whisk mayo/yogurt, vinegar, half the lime juice, and a pinch of salt and pepper. Toss with slaw. Taste and add more lime/salt as needed.
- Pineapple-lime drizzle: Finely dice pineapple. Toss with remaining lime juice and a little lime zest. If you like it spicy, stir in a spoonful of the sweet chili sauce.
- Serve: Pile slaw on plates, top with coconut shrimp, add avocado slices, and spoon pineapple-lime over everything.
Health notes: ~750–900 calories per serving (2 servings). Higher in sodium and refined carbs (breaded shrimp); lots of crunch and produce. Use extra slaw to lighten.
Drink pairing: Washington craft pilsner or a crisp WA sparkling wine.