Smoked Shrimp with Spring Time Slaw

I am very excited folks!  Tonight is the kickoff of our Weekly Menu theme Meal Deal Salads.  Tonight’s first salad was a total hit.  Jason and I both loved it.  This particular recipe is more of a slaw rather than a salad, but I wanted the variation of cabbage throughout the week.  This spring time slaw is super colorful, crisp, fresh, and was inspired by The Food Lover’s.

I made a few changes to their version just to suit my tastes a little more.  This salad made a lot of food.  I must admit I was a little worried that after having salads for our entire meal every night we would find ourselves left with nothing for lunches the next day.  For us, that could be a huge problem.  We’ll see how the rest of the week goes, but this slaw was huge.  I am incredibly stuffed and I didn’t even go for seconds.

Hope you start the week out with us!  Make this slaw for yourself very soon!


  • 1/2 head of green cabbage, thinly sliced
  • 1/4 c. carrots, shredded
  • 2/3 c. radishes, thinly sliced
  • 2 stalks celery, sliced
  • 3 green onions, sliced
  • 1/2 c. fresh parsley, chopped
  • 2 lbs. shrimp, preferably wild-caught
  • 3 garlic cloves, minced
  • 3 tbsp. red palm oil (you can use EV olive oil if you can’t find it)
  • 1 tsp. smoked paprika
  • salt & pepper to taste
  • 1 lemon, juiced
  • 4 strips uncured bacon
red palm oil

This is the red palm oil I like to use


As I mentioned you can definitely  use olive oil if that’s what you have on hand.  The red palm oil does give the shrimp a certain flavor, but I have substituted olive oil before and it still tastes great.  If you did not see a previous post where I noted the nutritive benefits of red palm oil — take a look here.


  1. Once you have cleaned and deveined your shrimp, place them in a dish.  Toss shrimp with the red palm oil, garlic, paprika, salt & pepper.  Set aside.
  2. While shrimp is gathering up some flavor — get all your vegetables ready.  Combine all cleaned and cut veggies in a large bowl.
  3. Heat a small skillet over medium heat and add bacon slices.  Cook them until they are crispy then allow to drain on a paper towel.
  4. Heat a large skillet over medium heat and add shrimp.  Cook shrimp, stirring often, until they are opaque.  This will take 6-8 minutes.
  5. Spoon shrimp over slaw and add your lemon juice.  Toss to combine.  If shrimp have created a lot of liquid in your skillet use a slotted spoon.
  6. Serve a generous amount of slaw and shrimp on a plate.  Top the slaw with some crumbled bacon.


Meal Deal Salad #1 - Smoked Shrimp with Spring Time Slaw

Meal Deal Salad #1 – Smoked Shrimp with Spring Time Slaw


smoked shrimp with spring time slaw 2

Stay tuned for tomorrow where I post Salad #2 – Grilled Asparagus & Steak Salad with Hoisin Vinaigrette!  The original version is not paleo-approved…but I will fix that.  🙂


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