Grilled Shrimp With Spicy Slaw
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ¼cup freshly squeezed orange juice (from 1 orange)
- 3tablespoons freshly squeezed lime juice (from 2 limes)
- ¼cup neutral oil
- 2tablespoons honey
- 2tablespoons thinly sliced jalapeño (or more, to taste)
- ½teaspoon kosher salt (such as Diamond Crystal)
- 1pound large (16 to 20 count) peeled and deveined shrimp
- 4packed cups thinly shredded green cabbage (½ medium head)
- 1mango (optional), peeled and julienned
- 1cup chopped cilantro
- 2thinly sliced scallions
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
341 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 26 grams sugars; 25 grams protein; 395 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the dressing: In a large bowl, whisk together the orange juice, lime juice, oil, honey, jalapeño and salt. Taste and add more jalapeño if you’d like more heat.
- Step 2
Add 2 tablespoons of the dressing to a medium bowl and toss with the shrimp; let the shrimp marinate while you heat a grill or grill pan over medium-high.
- Step 3
Reserve 2 tablespoons of the dressing from the large bowl, then add the cabbage, mango (if using), cilantro and scallions to the large bowl; toss to coat.
- Step 4
Grill the shrimp until lightly charred and cooked through, about 3 minutes per side.
- Step 5
Transfer the slaw to a serving platter. Set the shrimp on top and drizzle shrimp with the remaining 2 tablespoons of dressing; serve immediately.
Private Notes
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Cooking Notes
Anne
To produce a similar dish even quicker, use Trader Joe's mango-jicama slaw and top with grilled shrimp.
JB
Nice, simple recipe with summery flavors. I made it as written except I threw in zest from half the orange, and we put a sprinkle of Tajín on the plated dish. Also used bagged slaw to save prep time. I think I would add a little garlic to the dressing next time, but otherwise good as written!
Barry in Atlanta
It was going to rain and I could not chance the outdoor grill, so I used my George Forman grill for the shrimp and they were delicious, juicy and done to perfection. The flavors in the citrus based sauce was the perfect accent for this wonderful summer evening dish. My dinner guest couldn't stop raving. It was an A++ hit for me, an 83 year old widower who loves anything with Shrimp.
Penny Reeder
This is a delicious recipe! I made as described, except for using pickled jalapeno slices, having no fresh jalapenos available. We rolled the slaw and the shrimp in flour tortillas, and enjoyed a perfect Cinco de Mayo feast!
mary mocine
Instead of jalapeños, add chopped kimchi.
Powell
No. Defrost the shrimp and grill just like they are fresh. Shrimp cooks pretty fast so keep an eye on them. Good luck!
Chris F
I used an immersion blender to emulsify the marinade, which took seconds to blend. This turned out great, and wasn't bland at all for us.
Pat B
Had some salmon I wanted to use so did the dish with salmon pan-fried in a little butter instead of shrimp. Just as good.
kmccann18
Light and fresh! I so often forget about oranges when doing anything citrus so this was a good reminder. I also added lemon juice for more acidity. Used a mix of packaged rainbow slaw and shredded Brussels sprouts. Did both shrimp (don’t marinate more than a couple of minutes or you’ll have ceviche) and boneless breast (salt generously several hours ahead and you get super juicy every time - since marinating I just added a good amount more of kosher salt to the marinade)
MKP
Sprinkle shrimp with Rancho Gordo Stardust powder -- chile, lime, brown sugar -- when on the grill. Pumps up the flavor a bit and gives more contrast with the sweetness of the slaw.
jdt
Added carrots, garlic, and extra cilantro. Used half as much honey and added some lemon juice. Mango shouldn't be listed as optional. I didn't use any oil as didn't see the point in a recipe like this. Cooked the shrimp in a bit of butter on the stove as no BBQ. I think peanuts would be really nice added last minute.
melinda
Did what other commenters suggested, added a clove of garlic and blizted the marinade. Added avocado to the salad. Used packaged brocolli slaw. We like spicy, so used one jalapeno and one serrano. Yum!
Jenny
I made this almost exactly like the recipe except I only had about a 1/2 cup of cilantro. This was a big hit in my house. Next time, I’ll add more cilantro and maybe more jalapeño.
nhchickpea
Refreshing and delicious. Used garlic chives and some wild arugula instead of scallions. Yes to mango!
nancy
it tasted like cabbage soaked in orange juice Yuk I made it just as indicated except no cilantro
Glynis
I’ve made this both by the recipe and with the Trader Joe’s slaw shortcut. It’s by far superior if you buy your own mango, cilantro, and other ingredients.
Kate
Wonderful summer dinner. I added half an avocado and it was a perfect compliment.
MiamiAl
Delicious! Used bagged cabbage mix and salad mix as base. Dressing is wonderful. Avocados and pepitas as a topper.
Mare in NY
This was great! The only thing I did differently because I couldn't find a ripe mango, I used dried apricots for sweetness and color. It was a great substitute.
C.P. Wolfe
Flavorful and fresh, light and semi-sweet! Added a garlic mayo sauce at the end for a savory touch. Partner was very impressed.
Ana Recio
Fast and Healthy. I added smoked chipotle to the marinade and to the shrimp. Served with sliced avocados. YUM!
Tim Stanton
Kind of drab. Maybe more jalapeño but I doubt it.
Craig in VA
Excellent quick recipe. Stir-fried the shrimp in a very hot wok, which worked fine, though would probably get better sear on the grill or in a cast iron pan. Finished with a sprinkle of Korean red pepper flakes (gochugaru).
AnneDB
Nice, simple easy. - but. the slaw lacked a little oomph in my opinion. May try suggestions from other commenters to add zest and/or tahine
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