Ingredients
1/4 cup hot-pepper jelly
1 tablespoon grated fresh ginger
2 tablespoons distilled white vinegar
4 tablespoons vegetable oil, divided, plus more for frying
Kosher salt and freshly ground pepper
12 ounces large shrimp, peeled and deveined
2 small (6-inch) flour tortillas, cut into 1-by-1/2-inch strips
4 cups chopped romaine lettuce
3 cups store-bought coleslaw mix
1 cup frozen edamame, thawed and drained
1 cup mixed fresh herb leaves, such as mint and cilantro
Preparation
In a bowl, whisk together jelly, ginger, vinegar, and 3 tablespoons oil; season with salt and pepper. Place 3 tablespoons dressing in another bowl; add shrimp and toss.
Heat 1/2 inch oil in a small, deep pot over medium until a single tortilla strip sizzles immediately when added. Fry half of tortilla strips, stirring occasionally, until crisp and light golden, about 30 seconds. Transfer to paper towels; season with salt. Repeat with remaining strips.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add shrimp in a single layer and cook, flipping once, until pink and lightly charred, about 3 minutes total. Transfer to a plate. Toss romaine, coleslaw, edamame, and herbs with remaining dressing. Top with shrimp and tortilla strips; serve.
