Baked New Orleans "Barbecue" Shrimp
Creamy Country-Style Coleslaw and Sweet Potatoes
Ingredients
- ¾ lb peeled and deveined, large raw shrimp
- 1 Tbsp canola oil
- 2 Tbsp lemon juice
- 1½ Tbsp gluten-free Cajun seasoning (see Note)
- 1 Tbsp gluten-free soy sauce
- 2 cloves garlic, minced
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 400°F. Place shrimp in a 13- x 9-inch baking dish.
- Whisk together oil, lemon juice, seasoning, soy sauce, garlic, and desired amount of salt and pepper. Toss with shrimp.
- Bake 10 minutes or until shrimp turn pink. Serve with lemon.
Side Dish Ingredients
- ¼ cup mayonnaise
- 1 Tbsp sugar
- 1 tsp apple cider vinegar
- ½ tsp curry powder (optional)
- ½ (16-oz) pkg tricolor coleslaw
- 3 small plastic-wrapped microwavable sweet potatoes
- 2 Tbsp butter, softened
Side Dish Instructions
- Whisk together mayonnaise, sugar, vinegar, and, if desired, curry powder in a bowl. Stir in coleslaw; cover and chill 15 minutes.
- Meanwhile, microwave potatoes according to package directions; cut a lengthwise slit on top of each potato, and fluff with a fork. Top with butter; season with salt and pepper to taste.
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