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Crispy Shrimp Biscuits with Chipotle Lime Butter

Mains

1 hr        6-8 servings

This is a super flexible and delicious recipe that is easier than it looks and more impressive than it sounds. My favorite kind! It’s also easy to accommodate allergies or food preferences. So, I make a gluten-free vegan biscuit for myself that I keep in the freezer and reheat when needed. I make a fresh batch of biscuits for the family, but feel free to use store-bought to make this even more weeknight-friendly! There are two slaw options, because sometimes I want it creamy and sometimes, I prefer less fat and want a lighter slaw. Both are delicious! Just pick one, or try both! You can make a sandwich, but I prefer serving them open-faced, so you can pile on the slaw and cilantro. Welcome the late spring with these flavorful biscuits, preferably served al fresco.

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Ingredients

Crispy Shrimp

  • 2lbs large peeled and deveined frozen shrimp (this is just what I use, feel free to sub what you need)
  • 1.5 cups arrowroot starch/or other starch of choice
  • 2 tsp salt
  • 2-tsp garlic powder
  • 2-tsp onion powder
  • 1-tsp chili powder
  • 1/4 tsp cayenne
  • oil of choice for frying (avocado, coconut, ghee, light olive oil) 

Chipolte Lime Butter

  • 2 Chipoltes and about 1 tsp sauce
  • 6 TBL butter
  • zest of 1 lime
  • 1-grated garlic clove
  • juice of 1 small lime or 1/2 large
  • 1/4 tsp salt

Jalepeno Cilantro-Lime Creamy Slaw

  • 1/2 purple cabbage
  • 1/2 green cabbage
  • 1/2 cup mayo
  • juice of 1/2 lime
  • pinch of cayenne 
  • 1-2 TBL milk to thin
  • cilantro
  • 1-jalepeno, seeded and thinly sliced

Cilantro Lime Vinegarette Slaw 

  • 1lb of shredded cabbage
  • 1 lime, juiced  
  • 1/4 cup Avocado oil
  • 1/2 tsp salt 
  • 1/2 tsp Honey 
  • 1/4 tsp Cayenne

DIRECTIONS

  1. Prepare the slaw by whisking the ingredient list under slaw recipe of choice together and mix with cabbage. Stash in the fridge while you fix the rest of the meal.
  2. Make biscuits!
  3. Thaw your shrimp under cold running water.
  4. Make the chipolte lime butter by softening/melting butter in the microwave or in a pot on the stove. Smash the chipolte peppers, so theyre broken up, and whisk the rest of the ingredients together.
  5. Take thawed shrimp and drain, but don’t dry them. Put them on a sheet pan, and add the rest of the flour and seasonings to the pan and toss to coat evenly. They should feel pasty, which is good. This is my shortcut to double dipping a batter.
  6. Heat skillet with oil of choice for a shallow fry, about 1/8″ deep. Fry shrimps on both sides. Around 2-3 min/side. I keep a cooling rack nearby for them to drain.
  7. Assemble the biscuits: Split open biscuits, add shrimps, spoon chipolte butter on top of them, finish with slaw and herbs of choice. Eat and enjoy!
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