Coconut Shrimp Rice Bowls

Ingredients

• 1.25 lb Shrimp
• 1 cup Shredded coconut
• 1 cup Panko breadcrumbs
• 2 cup White rice
• 10 oz Coleslaw mix
• 1 item Mango
• 2 item Lime
• 1 tsp Ground allspice
• 1 tsp Dried thyme
• 1 tsp Garlic powder
• 0.5 tsp Ground ginger
• 0.25 tsp Cayenne pepper
• 0.125 tsp Ground cinnamon
• 0.5 tsp Kosher salt

Directions

1. Cook rice and make a quick slaw with cabbage, diced mango, and lime.
2. Coat shrimp in a light egg wash, then coconut and panko.
3. Air-fry or bake until crisp and shrimp is opaque and reaches 145°F at the center.
4. Taste slaw and adjust acidity.
5. Build bowls with rice, slaw, and coconut shrimp.

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