Description
A quick and easy low-carb meal featuring succulent shrimp and a crunchy, tangy slaw, all cooked on a single sheet pan for minimal cleanup.
Ingredients
Scale
For the Crust:
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 3 cups shredded coleslaw mix (cabbage and carrots)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup mayonnaise
- 1 tablespoon chopped fresh parsley
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a bowl, toss the shrimp with 1 tablespoon olive oil, smoked paprika, garlic powder, black pepper, and salt.
- Spread the shrimp on one half of the prepared sheet pan in a single layer.
- In a separate bowl, combine the coleslaw mix, apple cider vinegar, Dijon mustard, mayonnaise, and remaining 1 tablespoon olive oil. Toss to coat.
- Spread the coleslaw mixture on the other half of the sheet pan.
- Bake for 10-12 minutes, until the shrimp are pink and opaque. The slaw will be slightly softened but still crunchy.
- Serve the shrimp alongside the slaw, garnished with fresh parsley.
Notes
You can customize the seasonings to taste. For a spicier kick, add a pinch of cayenne pepper to the shrimp. The slaw can be made ahead and chilled.