1 1/2 cups Purple Cabbage (finely diced)
2 cups Kale leaves (finely chopped)
1/2 cup Matchstick Carrots
1/2 cup Frozen Edamame (thawed)
1 Clementine (peeled and sectioned)
2 tbsps Tamari
2 tsps Sesame Oil
1/2 Lemon (juiced)
2 tbsps Coconut Flour
1/2 tsp Paprika
8 ozs Shrimp, Cooked (peeled and patted dry)
1/2 cup Unsweetened Coconut Flakes
1/2 Avocado (peeled and pit removed)
1/2 Lime (juiced)
1/8 tsp Sea Salt
2 tbsps Cashews
2 tbsps Water
1 tbsp Sesame Seeds
Combine cabbage, kale, carrots, edamame and clementine together in a large mixing bowl. Prepare dressing by combining tamari, sesame oil and lemon juice together in a bowl. Mix well and drizzle over salad. Toss well to coat and let marinade in the fridge while you prep the rest.
Whisk egg in a bowl. In a separate bowl, combine the coconut flour and paprika. Mix well with a fork.
Preheat oven to 375°F (191°C). Line a large baking sheet with parchment paper.
Working with one shrimp at a time, first sprinkle with coconut flour mix then dip in the egg mixture and let excess liquid fall off. Now coat with coconut flakes. Transfer to the baking sheet. Repeat until all shrimp is used up. (Note: We recommend recruiting a partner to help with this step to speed it up. A great time to involve the kids.)
Bake in the oven for 20 minutes, flipping at the 10 minute mark.
Meanwhile, make your avocado dipping sauce by combining avocado, lime juice, sea salt and cashews in a food processor. Add water and process until very smooth. Transfer to a bowl.
Sprinkle the slaw with sesame seeds. Plate slaw and top with coconut shrimp. Serve with a side of avocado dipping sauce. Enjoy!