SHRIMP TACOS WITH CREAMY SLAW
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 10
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:
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
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
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
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
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
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
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
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
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
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
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
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
Provided by Aaron McCargo Jr.
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 20
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
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
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
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
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
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
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.
- Fill each flour tortillas with a generous serving of the slaw, a few slices of avocado, a few shrimp, a drizzle of chipotle crema and sprinkle of your favorite toppings.
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4.5/5 (4)Calories 201 per servingTotal Time 30 mins
- In large skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels; reserve drippings. Return 2 tablespoons drippings to skillet.
- Add shrimp to hot drippings; cook and stir over medium heat 4 to 5 minutes or until shrimp are opaque. Remove from skillet; keep warm.
- Add coleslaw mix to hot skillet (add 1 to 2 tablespoons additional bacon drippings if necessary; discard remaining drippings). Cook and stir over medium heat 6 minutes or until coleslaw mixture is wilted and just tender. Stir in vinegar and chives. Season to taste with salt and freshly ground black pepper. Divide coleslaw mixture among 16 plates. Top each with a shrimp and 1/2 slice bacon. Makes 16 appetizer servings or 4 entree servings.
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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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5/5 (96)Total Time 15 minsCategory DinnerCalories 171 per serving
- In a medium bowl, add shrimp, 1 tbsp taco seasoning, garlic powder and pepper. Stir and set aside.
- In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
- Preheat large ceramic non-stick skillet on high heat and add shrimp. Cook until pink on the bottom, flip and cook until no longer gray. For more char, flip once and press on shrimp with spatula. Or you can grill shrimp on a silicone grill mat on high heat.
- In a large bowl, add slaw, cilantro, salt and almost all of the sauce, reserving some for drizzling on tacos. Stir gently.
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Servings 10Total Time 25 minsCategory Tacos
- In medium bowl, mix 2 tablespoons of the lime juice, the mayonnaise, lime peel, sugar, salt and red pepper. Add cabbages and cilantro; stir to coat. Set aside.
- In medium bowl, mix shrimp, taco seasoning mix and remaining 2 tablespoons lime juice; stir to coat.
- 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.
- Reduce heat to medium-low; cook reserved juices in skillet 1 to 2 minutes, stirring occasionally, until thickened. Return shrimp to skillet; stir to coat. Remove from heat.
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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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- 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!
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