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Cooking 101
Shrimp recipes are always a good option for weeknight dinners. They cook quickly so you can have a protein-rich dinner ready in just a few minutes. The crunchy cabbage slaw is a perfect accompaniment to the briny, juicy shrimp.
Chef Tip: Shred cabbage super thinly for a super satisfying crunch. Don’t overcook the shrimp, just a few minutes until they turn opaque is all you need to keep them juicy without getting tough or rubbery.
2 cups coleslaw mix or shredded cabbage
1 lb shrimp, peeled and deveined
1 Tbsp olive oil
2 large pitas, cut in half so you have four pouches
Salt and pepper, to taste
In a bowl, mix coleslaw with 1/2 a pouch of Haven's Kitchen Golden Turmeric Tahini and set aside to marinate.
Heat olive oil in a large non-stick pan over medium-high heat. Sear shrimp for roughly 2 minutes on each side until lightly golden, and cooked through.
Stuff pitas with tahini slaw and shrimp. Drizzle more Haven's Kitchen Golden Turmeric Tahini on top and enjoy!
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Herby Chimichurri sauce.
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