Garlic Apricot Balsamic Shrimp w/ Apricot-Blood Orange Coleslaw
Ingredients
Ingredients for shrimp:
- 1 lb large shrimp, cleaned, peeled & deveined
- 3-4 garlic cloves, minced
- 2 tbsp OliveU! Apricot White Balsamic
- 1 tbsp OliveU! Blood Orange EVOO
- 1/2 tbsp salt
- 1/2 tbsp ground pepper
- 1-2 tbsp fresh parsley
Ingredients for Coleslaw:
- 3 green onions, chopped
- 2-3 cups Red cabbage/ coleslaw
- handful of carrot sticks
- 1/4 cup plain Greek yogurt, or more depending on consistency
- 1-2 Course-grain Dijon mustard
- 3 tbsp OliveU! Apricot White Balsamic
- 1 tbsp OliveU! Blood Orange EVOO
Instructions
Directions for Coleslaw:
- You would want to make your Apricot-Blood Orange Coleslaw 1st and keep in the fridge until shrimp is ready.
- Combine all the ingredients for the coleslaw in a bowl and chill for at least and hour or 2.
Directions for Shrimp:
- Combined all ingredients for the shrimp in a bowl and marinate for no more than 30 minutes.
- After marinated, drain most of the juices leaving garlic and shrimp with the little reserved to pour into the pan before finishing the shrimp.
- Heat your pan with blood orange EVOO. Once the oil is hot, add shrimp to the pan and sauté until almost cooked through.
- Add the rest of the marinade to the pan to create more juice around the shrimp, while its finishing cooking.
- Serve immediately with the coleslaw on the side or put shrimp on top of coleslaw. Top off your shrimp and coleslaw with a drizzle of Apricot Balsamic and Blood Orange EVOO.
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