Shrimp Over Jalapeno Slaw with Coconut-Lime Dressing

Well, folks it’s late July. And I live in Texas.  What does that translate to?  It’s HOT!!  It’s been humid, and sweltering…and honestly, if you’re familiar with Texas weather…you know…it has only BEGUN.

When it’s really hot you don’t want to turn on the oven.  Heck, even hovering over the stove-top can be a nuisance.  This meal is perfect for those hot evenings (and yes, in Texas at 10pm it’s still in the mid 90’s).  Shrimp cooks up quickly, and the slaw is light and simple as well.

I purchased a bag of a pre-mixed Summer Salad Slaw for this recipe, and then I added a little bit more of shredded green cabbage to it.  The pre-mixed slaw had romaine, green cabbage, purple cabbage, carrot, green onion, and radishes.  The variety of color and veggies in this slaw makes it extra special in my opinion, but I have also made it with ONLY green cabbage and it’s still great.  Feel free to purchase a pre-mixed bag of slaw if you’re in a pinch for time, or you can buy the ingredients separately and shred ’em all up.  Do what you feel like doing.

 

Ingredients for Slaw

(**Note — you can buy a pre-mixed bag of slaw if you prefer)

  • 1 cup romaine lettuce, shredded
  • 1 cup green cabbage, shredded
  • 1 cup purple cabbage, shredded
  • 1 carrot, shredded
  • 4 radishes, julienned
  • 2 green onions, sliced
  • 1 jalapeno pepper, seeded and minced
  • 1/2 red bell pepper, thinly sliced

Ingredients for Dressing

  • 1/2 cup full-fat coconut milk
  • 1/4 cup macadamia nuts, chopped
  • 1 cup cilantro, chopped
  • 1 lime, zested and juiced
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Ingredients for Shrimp

  • 1 lb. wild-caught shrimp, peeled & deveined
  • 1 tsp. EV olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 lime, zested and juiced

Process

  1. Combine all slaw ingredients in a large bowl.
  2. Now make your dressing — put the coconut milk, macadamia nuts, cilantro, lime zest/juice, salt, and pepper in a food processor.  Process for about 30 seconds, or until the nuts are well broken up and the dressing is smooth.  Set aside.
  3. In a small bowl, toss the shrimp with olive oil, salt, and pepper.
  4. Heat a skillet over medium heat.  Add shrimp, and cook for about 5 minutes.  Stir them frequently so that they cook evenly.  When they’re done they will be pink and no longer opaque.
  5. Remove the skillet from the heat, and add the other lime’s juice and zest.  Toss to combine.
  6. Pour the dressing over the slaw and mix it until it’s well coated.
  7. Serve the slaw on a plate, and top with shrimp.  Easy!

 

 

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