Recipes

INGREDIENTS

• 1, 10oz. package Margaritaville Calypso Coconut Shrimp
• ¼ cup honey
• ¼ cup vegetable oil
• ¼ cup unseasoned rice vinegar
• 1 Tbsp. soy sauce
• 1 tsp. sesame oil
• 1 Tbsp. peanut butter
• ½ tsp. salt
• ½ tsp. Sriracha sauce
• 1 Tbsp. fresh ginger, minced
• 1 clove garlic, minced
• 4 cups prepared shredded coleslaw
• 2 cups shredded carrots
• 1 red bell pepper, thinly sliced and cut into 1” pieces
• 1 cup shelled edamame, cooked
• 2 scallions, finely sliced
• ½ cup salted peanuts, chopped
• ½ cup cilantro, chopped

DIRECTIONS

1.  Prepare the dressing by combining honey and next 9 ingredients in a medium bowl, stirring with a fork until peanut butter is dissolved.  Set aside.
2. Combine coleslaw and remaining ingredients in a large bowl. 
3. Top the coleslaw mixture with the dressing, tossing to coat evenly.  Set aside so the vegetable can soak up the dressing. 
4.  Meanwhile, prepare Calypso Coconut Shrimp according to package directions.