Shrimp Cole Slaw Food

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SHRIMP TACOS WITH CREAMY SLAW



Shrimp Tacos with Creamy Slaw image

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 cups coleslaw blend (cabbage slaw mix)
1/4 cup mayonnaise
2 green onions, thinly sliced
1 Tbsp. fresh lime juice
2 Tbsp. chopped fresh cilantro, divided
1 Tbsp. oil
1 lb. uncooked deveined peeled medium shrimp
1-1/2 Tbsp. (1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
8 flour tortillas (4 inch), warmed
2 Tbsp. TACO BELL® Grated Cheese Topping - Cotija

Steps:

  • Toss coleslaw blend with mayonnaise, onions, lime juice and half the cilantro.
  • Heat oil in large skillet on medium heat. Add shrimp and TACO BELL® Taco Seasoning Mix; cook 3 to 4 min. or until shrimp turn pink, stirring frequently.
  • Spoon shrimp onto tortillas; top with coleslaw, TACO BELL® Grated Cheese Topping - Cotija, and remaining cilantro. Roll up.

Nutrition Facts : Calories 410, Fat 18 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 120 mg, Sodium 1400 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g

SHRIMP COLESLAW RECIPE:



Shrimp Coleslaw Recipe: image

Provided by What's Cooking America

Categories     Salad

Time 20m

Number Of Ingredients 8

1/2 cup mayonnaise ((top quality))
2 teaspoons lemon juice, (freshly squeezed)
1 teaspoon granulated sugar
Black pepper (to taste)
1 small head (4 cups) cabbage, (finely chopped or shredded*)
1 cup celery, (finely chopped)
1 1/2 tablespoons onion, (finely chopped)
2 cups small shrimp ((fresh or frozen) cooked and deveined**)

Steps:

  • In a small bowl, combine mayonnaise, lemon juice, sugar, and pepper; stir until well blended. Refrigerate until ready to use.
  • Preparing Cabbage:
  • A fast and easy way to remove leaves from cabbage is to cut around the core at the base of the cabbage. Remove the core and grasp each individual cabbage leaf at its base, rather than at the leaf's outer edge. Gently lift the cabbage leaf from the cabbage.
  • To shred the cabbage by hand, quarter and then core the cabbage. Separate the cabbage quarters into stacks so leaves will flatten when pressed lightly. Use a large knife to cut each stack of cabbage diagonally into thin shreds. To chop the cabbage, turn the pile of shredded cabbage widthwise, then cut the cabbage shreds into a fine dice. If you are making a large Coleslaw salad, it is easier if you use a mandoline, instead of a knife, to slice the cabbage.
  • For a crisper cabbage for salads, shred the cabbage and soak it in salted ice water for 15 minutes and then drain.
  • In a large bowl, combine chopped cabbage, celery, onion, and shrimp; add prepared mayonnaise mixture and stir until well blended.
  • Refrigerate until serving time.
  • Makes 4 servings.

FRIED SHRIMP WITH TARTAR SLAW



Fried Shrimp With Tartar Slaw image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/2 cup mayonnaise
1/4 cup sweet pickle relish
Juice of 1 lemon, plus lemon wedges for serving
8 cups coleslaw mix or shredded cabbage
2 scallions, sliced
Kosher salt and freshly ground pepper
24 extra-large shrimp (about 1 1/2 pounds), peeled and deveined
1 1/2 sleeves saltines (about 60 crackers)
1 1/2 cups all-purpose flour
1 tablespoon Old Bay Seasoning
4 large eggs
Vegetable oil, for frying

Steps:

  • Make the slaw: Mix the mayonnaise, relish and lemon juice in a large bowl. Add the coleslaw mix and scallions; season with salt and pepper and toss to coat. Cover and refrigerate until ready to serve.
  • Fill a large bowl halfway with ice water and 1 tablespoon salt. Butterfly the shrimp: Make a deep cut down the back of each shrimp so it can be splayed open. Soak in the ice water, 5 to 10 minutes.
  • Meanwhile, place the saltines in a large resealable plastic bag and finely crush with a rolling pin; transfer to a bowl. Mix the flour and Old Bay Seasoning in another bowl. Lightly beat the eggs in a third bowl. Dredge the shrimp in the seasoned flour, dip in the eggs and press into the crushed crackers, splaying each one open to coat inside the incision. Transfer to a plate, cover and refrigerate until ready to fry.
  • Heat 3/4 inch vegetable oil in a large heavy-bottomed skillet over high heat until a deep-fry thermometer registers 350 degrees F. Fry the shrimp in batches, turning once, until golden, 1 to 2 minutes. Drain on paper towels and season with salt. Serve with lemon wedges and the slaw.

Nutrition Facts : Calories 828, Fat 44 grams, SaturatedFat 7 grams, Cholesterol 508 milligrams, Sodium 1122 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 48 grams

SHRIMP TACOS



Shrimp Tacos image

I got the idea for these shrimp tacos from a favorite restaurant. The shrimp is sauteed in honey butter, topped with a delicious mango salsa, and wrapped in a tortilla. It tastes worth a million bucks yet is so simple. Everyone will be begging for more.

Provided by abewasabe

Categories     World Cuisine Recipes     Latin American     Mexican

Time 47m

Yield 4

Number Of Ingredients 11

1 mango - peeled, seeded and diced
1 ripe avocado - peeled, pitted, and diced
2 tomatoes, diced
½ cup chopped fresh cilantro
¼ cup chopped red onion
3 cloves garlic, minced
½ teaspoon salt
2 tablespoons lime juice
¼ cup honey butter
1 pound salad shrimp
4 (10 inch) flour tortillas, warmed

Steps:

  • Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes.
  • Melt the honey butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes.
  • To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients.

Nutrition Facts : Calories 566.8 calories, Carbohydrate 59.5 g, Cholesterol 187.5 mg, Fat 23.1 g, Fiber 7.8 g, Protein 31.2 g, SaturatedFat 6.8 g, Sodium 950.7 mg, Sugar 14.9 g

LOW FAT SHRIMP OR CRAB COLESLAW



Low Fat Shrimp or Crab Coleslaw image

Using a low fat yogurt in the dressing makes this healthier without losing out on the taste. Fresh or imitation crab can be used in place of the shrimp, or you can mix the two. Cook time includes chilling time before serving. I adapted this from the book: Quick and Healthy Recipes and Ideas when I wanted an easy and healthy lunch side dish. ZWT REGION: Asia.

Provided by kiwidutch

Categories     Salad Dressings

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

5 cups cabbage (very finely shredded)
1 small sweet red pepper (finely sliced)
1 carrot (finely grated)
2 green onions (chopped)
3 cups cooked shrimp or 3 cups crab
1 cup low-fat plain yogurt
2 teaspoons dried dill
3 tablespoons rice vinegar (sweetened, salt free preferred)
1/2 teaspoon pepper
1/2 teaspoon celery seed
1/2 teaspoon mustard

Steps:

  • Combine all of the coleslaw ingredients and mix well.
  • Combine all of the dressing ingredients and pour over the coleslaw mix.
  • Chill for at least 1 hour before serving.

Nutrition Facts : Calories 50.1, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.2, Sodium 36, Carbohydrate 10.1, Fiber 1.6, Sugar 8.2, Protein 2.3

ASIAN SHRIMP PANCAKES



Asian Shrimp Pancakes image

I keep these crisp, colorful appetizer pancakes on the small side so my guests can easily pick them up with chopsticks and eat them in a few bites. I think the little shrimp-topped cakes are as good as any I've tasted in Asian restaurants. -Tonya Burkhard, Davis, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

2 garlic cloves, minced
3/4 teaspoon salt
2 large eggs
3/4 cup water
2 teaspoons toasted sesame oil
1 cup all-purpose flour
6 green onions, thinly sliced
1/2 medium sweet red pepper, finely chopped
1/2 pound peeled and deveined cooked shrimp (31-40 per pound), halved lengthwise
Optional toppings: wasabi mayonnaise, Sriracha chili sauce or fresh cilantro leaves

Steps:

  • In a large bowl, mash garlic with salt. Beat in eggs, water and oil. Whisk in flour until blended. Stir in green onions and pepper., Lightly grease a griddle; heat over medium heat. Pour batter by tablespoonfuls onto griddle. Cook until edges are dry and bottoms are light golden brown. Turn; cook until second side is golden brown. Arrange pancakes on a serving platter; top each with a shrimp half. If desired, top with additional toppings.

Nutrition Facts :

SHRIMP TACOS WITH CREAMY TACO SLAW



Shrimp Tacos with Creamy Taco Slaw image

The BEST Healthy Shrimp Tacos with cabbage slaw and creamy cilantro lime sauce. Juicy, spicy, and so easy! Cook on the stove or grill.

Provided by Erin Clarke / Well Plated

Categories     Dinner

Time 30m

Number Of Ingredients 16

1 pound large or jumbo shrimp (peeled, deveined, and tails removed (fresh or frozen and thawed))
1 tablespoon extra-virgin olive oil (divided)
1 teaspoon chili powder
1 teaspoon ground chipotle chili
1 teaspoon ground cumin
1/2 teaspoon kosher salt
6 to 8 corn or flour tortillas
Garnishes: avocados (cilantro, sour cream (or Greek yogurt), lime wedges)
1 cup nonfat plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 clove garlic (peeled)
1/2 small jalapeno (seeds and membranes removed)
1/4 cup tightly packed fresh cilantro leaves
1/4 teaspoon kosher salt
Zest and juice of 1 large or 2 very small limes (about 2 teaspoons zest and 3 tablespoons juice)
2 cups shredded cabbage ( or slaw mix)

Steps:

  • Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
  • Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
  • Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
  • Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.

Nutrition Facts : ServingSize 1 taco (of 8), including tortilla, shrimp, and slaw, Calories 158 kcal, Carbohydrate 14 g, Protein 13 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Fiber 2 g, Sugar 3 g

SHRIMP COLE SLAW



Shrimp Cole Slaw image

A few years ago my husband and I were in Kemah, and with our meal, we were served regular coleslaw with bits of shrimp in it. The slaw was good but we felt that it needed something to spice it up, so I came up with my own recipe. During the hot summer months we enjoy it as a light meal with toasted garlic bread, on these occasion I use 2 pounds of shrimp. Every time I serve this salad it is a big hit and I never have any left over. In order to save preparation time I have the grocer steam the shrimp in Cajun spice, while I do the rest of my shopping. NOTE: The dressing will taste stronger before you toss it with the salad, the salad dilutes the taste of the dressing.

Provided by jackdenton

Categories     Cajun

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (1 lb) bag Coleslaw (cabbage and carrots)
1 -2 lb cooked shrimp (small to medium)
1 cup chopped bell pepper (green, red or both)
1 bunch chopped green onion (all of white and half of green tops)
1 cup mayonnaise (I use Kraft Fat Free)
4 tablespoons lemon juice
1 tablespoon Tony Chachere's Seasoning
3 tablespoons prepared horseradish

Steps:

  • Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
  • In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.

Nutrition Facts : Calories 297.3, Fat 16, SaturatedFat 2.5, Cholesterol 163.6, Sodium 492.7, Carbohydrate 23.1, Fiber 2.4, Sugar 4.4, Protein 17.8

SMOKY SHRIMP SLAW



Smoky Shrimp Slaw image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 20

1/2 pound bacon
1/4 head white cabbage, cored and shredded
1/4 head purple cabbage, cored and shredded
3 celery stalks, sliced thin
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
3 tablespoons olive oil
1 tablespoon chopped garlic
1 lemon, juiced
1 tablespoon smoked paprika
2 pounds shrimp (21 to 25) peeled and deveined
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup olive oil
1/4 cup cider vinegar
1 teaspoon dry mustard
1 tablespoon cayenne pepper
1 teaspoon coarse sea salt
1 teaspoon coarsely ground black pepper
1 teaspoon chopped garlic

Steps:

  • Preheat the oven to 400 degrees F.
  • Arrange the bacon strips on top of a grill rack on a baking sheet. Bake until crispy, about 10 to 12 minutes. Remove from the oven and reserve.
  • In a large bowl, add the cabbages, celery, green onion and parsley. Toss together and set aside.
  • In a medium bowl, add the olive oil, garlic, lemon juice, the smoked paprika and the shrimp.
  • In a large saute pan over medium-high heat, add the shrimp. Saute, tossing frequently, until the shrimp are cooked through, about 4 to 5 minutes. Remove from heat and allow to cool.
  • In a blender, add the mayonnaise, sour cream, olive oil, cider vinegar, mustard, cayenne, salt, pepper and garlic and blend together until smooth. Add the mixture to the bowl with the cabbage. Stir in the crumbled bacon and the shrimp and serve.

SHRIMP SALAD



Shrimp Salad image

Creamy Shrimp Salad with celery, red onion and a dill mayonnaise dressing is a great sandwich filling or lettuce topper you can make in just minutes.

Provided by Sabrina Snyder

Categories     Salad

Time 20m

Number Of Ingredients 10

1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds shrimp ((16 to 20 count) peeled)
2 cups mayonnaise
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
1/2 teaspoon coarse ground black pepper
2 tablespoons dill
1 red onion (minced)
3 stalks minced celery (minced)

Steps:

  • Bring 8 cups of water, salt and lemon to a boil and add in the shrimp, cooking for 2-3 minutes before removing the shrimp and placing them in ice water.
  • In a large bowl, add together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

Nutrition Facts : Calories 258 kcal, Carbohydrate 1 g, Fat 27 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 828 mg, Sugar 1 g, ServingSize 1 serving

COLESLAW WITH BAY SHRIMP AND TARRAGON



Coleslaw with Bay Shrimp and Tarragon image

Provided by Sharon Buck

Categories     Salad     Onion     Shellfish     Vegetable     Side     Quick & Easy     Lunch     Mayonnaise     Seafood     Shrimp     Carrot     Summer     Chill     Tarragon     Cabbage     Bon Appétit     Florida     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 7

1/2 cup mayonnaise
1/4 cup fresh lemon juice
1/2 teaspoon dried tarragon
6 cups thinly sliced green cabbage
1 1/2 cups coarsely grated carrots
1 cup thinly sliced red onion
1 pound cooked bay shrimp

Steps:

  • Combine mayonnaise, lemon juice and tarragon in large bowl; whisk to blend. Mix in cabbage, carrots and onion. Season to taste with salt and pepper. Mix in shrimp. Cover and refrigerate at least 30 minutes and up to 4 hours.

SHRIMP COLESLAW



Shrimp Coleslaw image

I was making coleslaw one day and decided to add some salad shrimp to it, and it was great. My family loves it.

Provided by Nancy Jackson

Categories     Other Salads

Time 10m

Number Of Ingredients 6

1 pkg one bag of coleslaw mix
6 Tbsp mayonaise
3 Tbsp apple cider vinegar
3 Tbsp sugar
1 1/2 lb salad shrimp 1/2 # will be 2 cups
2 green onions chopped

Steps:

  • 1. Put the bag of coleslaw mix into a large bowl.
  • 2. Mix up the dressing in a separate bowl. Add the mayonaise, cider vinegar, and sugar. Stir up with a fork.
  • 3. Pour dressing over coleslaw mix and stir together until well dressed.
  • 4. Rinse shrimp in a strainer with cold water. Drain well, add to coleslaw mix and stir together gently.
  • 5. Add chopped green onions if your family likes onions. If not just leave them out.

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  • Prepare the cilantro lime slaw according to instructions. Combine all of the chipotle crema ingredients in a blender and pulse until smooth.*
  • In a mixing bowl, toss the shrimp with the taco seasoning, plus a generous pinch of salt and black pepper, until evenly coated. Heat oil in a large non-stick sauté pan over medium-high heat. Cook the shrimp for 3 to 4 minutes, flipping once, until they are opaque and cooked through. Transfer to a clean plate and set aside.
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SHRIMP WITH WARM COLESLAW - BETTER HOMES & GARDENS
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  • In large skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels; reserve drippings. Return 2 tablespoons drippings to skillet.
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  • Add all the sauce ingredients for the sauce into a bow and mix well. Taste to make sure sauce isn't too hot or too mild for your preference. If too hot, add more mayo. If not hot enough, add a little more hot sauce and creole seasoning.
  • Toss some of the sauce with your 8 oz of coleslaw. Start with less and add more to your desired level of slaw coverage.
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  • In 12-inch skillet, heat oil over medium-high heat until hot. Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimp turn pink. Remove shrimp from skillet, reserving juices, and place on cutting board; coarsely chop.
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  • In a large skillet heat the olive oil over medium heat and cook the garlic and crushed red pepper for about 30 seconds. Add the shrimp and cook for 30-4 minutes until they turn pink. Do not over cook or they will be tough. Remove from the heat and set aside.
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Calories 473 per serving
  • Combine oil, vinegar, sugar, cayenne pepper, cumin, and S&P then pour over mixture and refrigerate for 30-45 minutes
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  • Finely shred the green cabbage and red cabbage. Add some of the dressing and mix until well combined.


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In a large bowl, whisk the lime juice, oil, jalapeño and garlic and season with salt and pepper. Add the green and red cabbages and the jicama, carrot and cilantro; toss well.
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Total Time 40 mins
  • In a large saucepan of salted boiling water, cook the shrimp until just white throughout, about 1 1/2 minutes. Drain and let cool.
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SHRIMP TACOS WITH CREAMY COLESLAW - BUTTERY SALSA & PALEO ...
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  • Start by adding the shrimp to a large bowl and drizzle over 1 teaspoon of oil along with the paprika, cumin, chile powder, and coriander. Mix well and let marinate at room temperature for 10-20 minutes. Remember to add salt right before the shrimp go in the pan, adding now will draw out too much water.
  • Meanwhile, make the slaw by adding the slaw mix to a large bowl along with the finely chopped kale, raisins, pepitas, ¼ teaspoon salt, and a couple cracks of pepper. In a separate bowl, make the slaw dressing by adding the mayonnaise , lime juice, tamari, mustard, horseradish, ¼ teaspoon salt, and a couple cracks of pepper. Mix well and check for seasoning, you may need a bit more lime because you want the flavor to be on the acidic side. Don’t mix the slaw with the dressing until ready to serve.
  • Cook the shrimp by pre-heating a pan, ideally cast iron but non-stick works too, over medium-high heat with 2 tablespoons of oil. Add just under 1 teaspoon of salt to the shrimp and mix well. Once the pan is really hot, add the shrimp, making sure not to overcrowd the pan, so you may need to work in two batches. Let the shrimp cook for 2-3 minutes, until very crusty, flip, and cook for only 30-60 seconds more. Remove shrimp from the pan. Wipe out any excess oil and then add the bone broth and turn the heat down to low. Add 1 cup of salsa and turn the heat to medium. Allow the sauce to reduce in half, should take about 5 minutes. Meanwhile, roughly chop the shrimp to get them ready to go back in the pan. Add the butter and mix well so the sauce gets silky and creamy, then add the shrimp and juices to the pan. Turn the heat off and mix the shrimp well to coat in the buttery salsa.
  • To serve the tacos, warm some tortillas, place a little slaw in the bottom, top with the shrimp, and extra salsa. Enjoy!


COLESLAW WITH SHRIMP RECIPE | MYRECIPES
Add shrimp, cabbage, green pepper, and onion; toss well. Cover and chill at least 1 hour. Cover and chill at least 1 hour. Chef's Notes
From myrecipes.com
Servings 5
Calories 115 per serving
Total Time 1 hr 8 mins
  • Bring water to a boil in a medium saucepan; add shrimp. Cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water.
  • Combine mayonnaise and next 6 ingredients in a large bowl; stir with a wire whisk until smooth. Add shrimp, cabbage, green pepper, and onion; toss well. Cover and chill at least 1 hour.


CRISPY PAN-FRIED SHRIMP WITH CABBAGE SLAW AND GOCHUJANG ...
Next, make the cabbage slaw. Whisk remaining 3 Tbsp. unseasoned rice vinegar, 2 Tbsp. mirin, 2 tsp. honey, and a few pinches of salt and …
From bonappetit.com
5/5 (69)
Servings 4


COLESLAW STIR-FRY RECIPE - SPARKRECIPES
Directions. Cut up cabbage and carrots ( you may buy the pre-made slaw mix with vegetables already cut up). Pre-heat skillet on low for 1-4 minutes before adding mix. Add mix to skillet and sprinkle with garlic powder and onion powder. Sprinkle 1/2 the olive oil over top of mix, then stir coating the mix with oil before adding the rest.
From recipes.sparkpeople.com
4/5 (1)
Calories 130 per serving
Servings 4


PO' BOY SHRIMP AND COLESLAW SANDWICH - FINE DINING LOVERS
Lastly, dredge the shrimp in the cornmeal. Drop the shrimp one at a time into the hot oil. Fry in batches until golden brown. Drain on paper towels. To Assemble the Fried Shrimp Po Boy. Spoon coleslaw on the bottom half of each roll. Top with a generous portion of fried shrimp and cover with remaining roll. Serve the fried shrimp po boy sandwiches.
From finedininglovers.com
1.6/5 (16)
Total Time 45 mins
Servings 4


LEMONGRASS SHRIMP WITH ASIAN COLE SLAW - QUICK CHICK KITCHEN
When sauté pan is almost smoking, add shrimp. Cook shrimp for two minutes, then turn over and cook on second side. Saute shrimp for 2-3 more minutes. Remove from pan and place on plate while you assemble salad. Mix Asian Dressing with Cole Slaw mixture. Toss to coat. Place shrimp on top of salad. Sprinkle with white and black sesame and serve ...
From quickchickkitchen.com
Estimated Reading Time 2 mins


SHRIMP RECIPE COLLECTION - WHAT'S COOKING AMERICA
Lots of delicious and healthy shrimp recipes that can be served to all your family and friends anytime of the year. This Shrimp Recipe Collection includes appetizers, main entrees, and salads. Check them out! Along with this shrimp recipe collection you can also learn about Purchasing, Deveining, Cooking, Brining, and Etiquette of Shrimp. Dinner Party Menus Using …
From whatscookingamerica.net
Estimated Reading Time 7 mins


SHRIMP COLESLAW - REVIEW OF SHRIMP BASKET, FOLEY, AL ...
All reviews shrimp seafood whitefish white fish hush puppies cole slaw onion rings all you can eat gulf shores the wait staff locations alabama servers. 223 - 227 of 407 reviews. rlg0lfer. Robertsdale, Alabama. 9 2. Reviewed March 16, 2016 . One of my favs. very casual and priced just right. Watch for their special, all great food very reasonable, Indoor and outdoor …
From tripadvisor.com
4/5 (407)


SHRIMP BROCCOLI SLAW, COLE SLAW RECIPE, SALAD RECIPE
Why not add shrimp to broccoli slaw? We did and it's great with Jimmy's Cole Slaw Dressing. Crunchy, crisp broccoli is wonderful and then the shrimp adds more flavor and protein to this already healthy broccoli slaw recipe. Easy to make and delicious to eat! So easy and convenient. Just mix and serve.
From jimmysdressing.com


BROCCOLI SLAW FOR SHRIMP TACOS RECIPES | SPARKRECIPES
Full ingredient & nutrition information of the Oriental Broccoli Slaw with Turkey Calories. Good 3.8/5. (4 ratings) Sweet Coleslaw Dressing - 1/4 c per serving. Low carb, sweet and great on broccoli or cabbage coleslaw. CALORIES: 366.8 | FAT: 40.4 g | PROTEIN: 0.6 g | CARBS: 2.7 g | FIBER: 0.2 g. Full ingredient & nutrition information of the ...
From recipes.sparkpeople.com


SHRIMP COLE SLAW | SLAW RECIPES, COLESLAW RECIPE, COLESLAW
Dec 14, 2014 - Shrimp Cole Slaw Recipe - Southern.Food.com
From pinterest.ca


PIN ON FAMILY-FRIENDLY SHRIMP RECIPES
Find this Pin and more on Family-Friendly Shrimp Recipes by Eat Shrimp. This Easy Shrimp Po Boy Sandwich recipe is the perfect weeknight dinner. Sure to become a family favorite! Shrimp po'boy sandwich- Crispy Crunchy shrimp piled mile high on a buttered toasted French roll, stuffed with crunchy cabbage...
From pinterest.com


SHRIMP TACO COLE SLAW - ALL INFORMATION ABOUT HEALTHY ...
Shrimp Tacos with Coleslaw - Son Shine Kitchen new www.sonshinekitchen.com. Combine cabbage and carrots in a large mixing bowl. Whisk all other coleslaw ingredients together. Pour sauce over cabbage and toss to combine. Place in the refrigerator to sit while making the rest of the meal. Shrimp. Heat the oil in a large skillet over medium-high ...
From therecipes.info


SHRIMP COLE SLAW RECIPE - SOUTHERN.FOOD.COM | SLAW RECIPES ...
Jul 27, 2016 - 5-step #instructions for #Shrimp #Cole #Slaw: 1. Clean cooked shrimp and break in half if large. 2. Chop bell peppers and green onions. 3. In large bowl combine slaw, shrimp, peppers and onions. 4. In separate bowl make dressing, stirring until well blended. 5. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.
From pinterest.com


SHRIMP COLE SLAW RECIPE - FOOD NEWS
Keto Cole Slaw and Other Summer Recipes Summer barbecues and potlucks don’t have to be laden with sugary sides and high carb nightmares. This keto cole slaw tastes exactly the same as you’re used to, but it utilizes sugar substitute to cut the calories and carbs. 1 head white or green cabbage, chopped by hand 1 large red onion, chopped by hand 12 to 16 oz. salad shrimp …
From foodnewsnews.com


COLE SLAW FOR SEAFOOD RECIPES
Cole Slaw For Shrimp Tacos Recipe faqlaw.com. 4 hours ago Shrimp Tacos with Coleslaw Son Shine Kitchen. 4 hours ago Sonshinekitchen.com Show details . Shrimp Heat the oil in a large skillet over medium-high heat In a small bowl, combine the flour, salt, pepper, and paprika Dredge each shrimp in …. 1.Whatsfordinnermoms.com 2. 35 min · 8 servs 3.Cookwithtones.com …
From tfrecipes.com


SHRIMP STIR-FRY RECIPES | ALLRECIPES
Looking for shrimp stir-fry recipes? Allrecipes has more than 50 trusted shrimp stir-fries complete with ratings, reviews and cooking tips. Staff Picks. Chinese Take-Out Shrimp with Garlic. Chinese Take-Out Shrimp with Garlic . Rating: 4.26 stars 40 . There is a great garlic flavor to this with an underlying heat that is fabulous served over rice! By KMOMMYZ. Spicy Garlic …
From allrecipes.com


SHRIMP COLE SLAW RECIPES
In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage.
From tfrecipes.com


COLESLAW RECIPE FOR SHRIMP TACOS - DISCOVER THE BEST ...
Shrimp Tacos with Slaw Recipes Shrimp Tacos with Slaw Creme de la Crumb salt, lime juice, mayo, sugar, butter, Cajun seasoning, flour tortillas and 4 more Easy Shrimp Tacos With Red Cabbage Slaw and Chipotle Sour Cream TheMountainKitchen ground cumin, cracked black pepper, shrimp, orange juice, kosher salt and 17 more Shrimp Tacos Add a Pinch 125 …
From eventlooking.com


COLESLAW WITH SHRIMP - ALL INFORMATION ABOUT HEALTHY ...
Shrimp Cole Slaw Recipe - Southern.Food.com best www.food.com. Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions. In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve. Submit a Recipe …
From therecipes.info


SHRIMP - COLE SLAW ASPIC - RECIPE | COOKS.COM
SHRIMP - COLE SLAW ASPIC : 2 1/2 lbs. shrimp 1 (3 1/4 oz.) pkg. crab boil mix 2 1/4 c. shredded cabbage 2 1/4 c. mayonnaise 2-4 tbsp. grated onion 1/4 tsp. red pepper 3 env. unflavored gelatin 3 c. cold water, divided 2 1/4 c. shredded carrots 1/2 c. + 1 tbsp. lemon juice 3/4 tsp. salt Bibb lettuce Lemon slices. Combine shrimp and carb boil mix; add boiling water …
From cooks.com


SHRIMP COLE SLAW RECIPE - YOUTUBE
Shrimp Cole Slaw Recipe
From youtube.com


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