6-8 shrimp per person, peeled deveined and butterflied
2 Tbsp kosher salt
3 Tbsp cornstarch
1/2 tsp salt
1 tsp cumin
1/2 tsp cayenne
1 tsp ground ginger
2-3 Tbsp oil for frying, I used grapeseed
2 Tbsp sesame oil
1 medium onion, thinly sliced
1 red pepper, thinly sliced
1/2 head savoy cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1 jalapeno, seeded and chopped fine (optional)
1 clove garlic, minced
2 Tbsp fresh ginger, minced
1 mango, peeled and thinly sliced
1/4 cup fresh cilantro
2-3 scallions thinly sliced
juice of 1 lime
In a large skillet or wok heat up the sesame oil, when heated through add the onion and red pepper. Cook stirring every now and then for about 3-4 minutes, or until onion starting to soften up a bit.
Add the cabbages and jalapeno now and mix well while cooking over medium heat for a few more minutes. Now add the garlic and fresh ginger, give it a another minute or so. Remove from heat and squeeze lime all over, then add mango, cilantro and scallions.
In the meantime place the shrimp in a large bowl, sprinkle with kosher salt and let sit 5 minutes. Rinse well and pat dry.
Add cornstarch and spices to a large sealable bag, pop in the shrimp and shake around so they are all coated with the mixture.
the oil over medium high heat, add the shrimp and cook undistubed for
3-4 mins per side or until nicely browned then flip and cook the other
side until nice and crispy. Remove from pan and serve with warm coleslaw.
Find more of Pamela’s gluten free recipes at PamelasGlutenFreeRecipes.com.