Shrimp Cole Slaw
Give your classic coleslaw a flavorful upgrade with this vibrant Shrimp Cole Slaw recipe! Juicy, perfectly seasoned shrimp are sautéed to tender perfection and tossed with a crisp medley of green cabbage, red cabbage, and carrots. A creamy, tangy dressing made with mayonnaise, apple cider vinegar, honey, Dijon mustard, and celery seed ties it all together, balancing sweet and savory notes. Topped with fresh parsley for a burst of brightness, this dish is perfect as a light main course, a side for summer barbecues, or a refreshing seafood-packed salad. Ready in just 25 minutes, this coleslaw is as quick and easy to prepare as it is delicious. Perfect for seafood lovers, this Shrimp Cole Slaw is guaranteed to impress!
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Green cabbage (finely shredded)
- 1 cup Red cabbage (finely shredded)
- 1 cup Carrots (julienned or shredded)
- 0.5 cup Mayonnaise
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Celery seed
- 2 tablespoons Fresh parsley (chopped, optional)
Instructions
1. Prepare the shrimp: Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Cook the shrimp: Heat a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Transfer to a plate to cool.
3. Prepare the vegetables: In a large mixing bowl, combine the green cabbage, red cabbage, and carrots.
4. Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, and the remaining salt and pepper.
5. Assemble the coleslaw: Pour the dressing over the cabbage and carrots. Toss until the vegetables are evenly coated.
6. Add shrimp: Once the shrimp have cooled, roughly chop them into bite-sized pieces. Gently fold them into the coleslaw.
7. Garnish and serve: Sprinkle fresh parsley on top if desired. Serve immediately or refrigerate for up to 4 hours before serving.
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1004 mg | 334% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 36.6 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 404 mg | 31% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2475 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
