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 AND CABBAGE LO MEIN
Strips of sliced cabbage echo the shape of the noodles in our version of a familiar Chinese-American dish. Cooked briefly, the cabbage wilts slightly but keeps some crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Cook linguine in a large pot of boiling salted water until al dente. Drain, return to pot, and set aside. In a small bowl, combine soy sauce, vinegar, ginger, sugar, and red-pepper flakes; set mixture aside.
- While pasta is cooking, heat oil in a large skillet over medium. Add shrimp and half the garlic; season with salt and pepper. Cook, tossing frequently, until shrimp are opaque throughout, 2 to 3 minutes. Transfer to a plate (reserve skillet).
- Place cabbage, remaining garlic, and 1/2 cup water in skillet. Cook, stirring occasionally, until cabbage is crisp-tender, 6 to 7 minutes. To pot with linguine, add cabbage, soy-sauce mixture, and shrimp; toss to combine. Serve, garnished with cilantro, if desired.
THAI SHRIMP AND CABBAGE
"This spicy shrimp is absolutely wonderful served over shredded cabbage. When I'm in a hurry, I use packaged coleslaw mix instead," notes Beth Malchiodi of Brooklyn, New York. "It's a welcome change from rice."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 267 calories, Fat 15g fat (2g saturated fat), Cholesterol 215mg cholesterol, Sodium 1181mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.
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.
ORIGINAL OLD BAY® COLESLAW
This recipe used to be printed on the Old Bay® cans, but it was removed a decade or more ago; it is very different than the one on the current Old Bay website. I much prefer this one and even today occasionally see a posting from someone looking for the old recipe from the Old Bay can. Well, here it is!
Provided by HowieC
Categories Salad Coleslaw Recipes With Mayo
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 4.2 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 151.7 mg, Sugar 2.6 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
JAMAICAN CABBAGE AND SHRIMP
Jamaican Cabbage and Shrimp - A quick stir fried cabbage seasoned with aromatic spices and topped with sauté shrimp. A delicious side dish to accompany any meal.
Provided by Imma
Categories Main
Time 35m
Number Of Ingredients 14
Steps:
- Slice or chop cabbage then set aside.
- Heat up a large skillet with about 1 -2 Tablespoons oil .Add shrimp then Lightly season shrimp with salt, and your favorite seasonings. Some of the options I use are jerk seasoning here, creole seasoning or any herbs or seasonings on hand.
- Sauté for about 3 -5 minutes shrimp set aside.
- In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes. Set bacon aside if desired and add towards the end
- There will be some bacon drippings left in the pan (not more than 1-2 tablespoons)
- Add about 2 tablespoons or more oil to the pan.
- Followed by thyme, onions, green onions, garlic, scotch bonnet pepper, paprika, red bell pepper, and allspice.
- Saute for about 2 minutes, stirring occasionally to prevent any burns.
- Then add cabbage, chicken bouillon(Optional) and white pepper, continue stirring to incorporate all the ingredients. Let it cook for about 5 minutes or more depending on preference or how you like your cabbage cooked..
- Adjust for seasoning with salt and pepper. Serve Cabbage top with sauté shrimp or on the side.
Nutrition Facts : Calories 394 kcal, Carbohydrate 22 g, Protein 37 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 390 mg, Sodium 1337 mg, Fiber 8 g, Sugar 11 g, ServingSize 1 serving
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
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 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.
SHRIMP AND CABBAGE STIR-FRY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.
- Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
- Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.
Nutrition Facts : Calories 262, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 219 milligrams, Sodium 516 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 32 grams
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.
More about "shrimp coleslaw food"
EASY SAUTEED CABBAGE (WITH SHRIMP) - RASA MALAYSIA
From rasamalaysia.com
4.8/5 (8)Total Time 15 minsCategory Chinese RecipesCalories 122 per serving
- Trim off the bottom part of the cabbage. Remove the core. Cut the cabbage into chunky pieces.
- Add the cooking oil to a skillet on medium-high heat. Add the garlic and saute until they sizzle. Add the shrimp, stir fry with the garlic. Add the cabbage into the skillet, stir to mix well with the shrimp and garlic.
- Add the oyster sauce and water. Stir and cook until the cabbage wilts, softens and cooks through. Add salt to taste. Dish out and serve immediately.
MEXICAN COLESLAW RECIPE (EASY & BEST ... - A COUPLE COOKS
From acouplecooks.com
Reviews 4Calories 77 per servingCategory Side Dish
- In a medium bowl, mix all ingredients together. Taste and add additional salt or pepper if needed. Serve immediately. (Make ahead: slice the veggies in advance and store refrigerated. Mix together with the vinegar, olive oil, cumin seed, ground cumin, salt and pepper directly before serving. Store leftovers refrigerated; if you find the flavor needs refreshing, add a splash of vinegar, drizzle of olive oil and pinch of kosher salt to taste.)
SHRIMP WITH WARM COLESLAW - BETTER HOMES & GARDENS
From bhg.com
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.
10 BEST SHRIMP TACOS WITH SLAW RECIPES - YUMMLY
From yummly.com
SHRIMP TACOS WITH SPICY COLESLAW - COOKING ON THE FRONT BURNER
From cookingonthefrontburners.com
5/5 (1)Total Time 55 minsCategory Main DishCalories 473 per serving
- Combine oil, vinegar, sugar, cayenne pepper, cumin, and S&P then pour over mixture and refrigerate for 30-45 minutes
- To serve, warm tortillas, add cabbage slaw, shrimp and top with sauce and shredded cheese if desired
LIGHTENED UP BANG BANG SHRIMP WITH NAPA CABBAGE SLAW
From howsweeteats.com
5/5 (35)Category Main CourseCuisine AsianTotal Time 30 mins
- In a bowl, whisk together the mayo, chili sauce and sriracha, then set it aside until ready to use.
- Toss the shrimp with the cornstarch until evenly coated. Heat the canola oil in a large skillet over high heat. Add the shrimp and cook until it just turns pink and opaque, about 3 minutes. Transfer the shrimp to a large bowl and toss with the mayo mixture.
- In a separate bowl, add the cabbage and lettuce. Toss with the olive oil, vinegar and honey until well coated. Toss the cilantro in. To serve the shrimp, mix with the slaw and garnish the entire thing with chives. Enjoy!
SHRIMP TACO RECIPE WITH SLAW (VIDEO) - VALENTINA'S CORNER
From valentinascorner.com
5/5 (30)Calories 385 per servingCategory Main Course
- Finely shred the green cabbage and red cabbage. Add some of the dressing and mix until well combined.
SPICY SLAW BOWLS WITH SHRIMP & EDAMAME RECIPE - EATINGWELL
From eatingwell.com
Ratings 2Calories 364 per servingCategory Healthy, Quick & Easy Lunch Recipes
- Divide the slaw mixture among 4 containers. Top each with 1/4 of the shrimp (about 3 ounces) and 1/4 of the avocado. Cover and refrigerate until ready to eat.
SHRIMP TACOS WITH COLESLAW - SON SHINE KITCHEN
From sonshinekitchen.com
4.9/5 (9)Total Time 20 minsCategory Main DishCalories 461 per serving
ONE SKILLET SHRIMP AND CABBAGE STIR-FRY - BUSY COOKS
From busycooks.net
5/5 (4)Total Time 25 minsServings 4Calories 233 per serving
SPICY SHRIMP WITH CABBAGE SLAW - THE GARDENING COOK
From thegardeningcook.com
Cuisine MexicanCategory SeafoodServings 8Total Time 20 mins
- 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.
- Cook the noodles slightly in light boiling salted water for 3 minutes. Drain. Cut into smaller pieces.
SHRIMP AND CABBAGE STIR-FRY - DIABETIC FOODIE
From diabeticfoodie.com
5/5 (5)Total Time 15 minsCategory Main CourseCalories 209 per serving
- In a small bowl, combine the cornstarch, water, tamari or soy sauce, and sriracha. Add the ginger and garlic, mix well, then set aside.
- Add the shrimp to your wok and cook, stirring constantly, for about 2 minutes. Once they are pink and barely opaque, remove to the prepared plate.
SHRIMP AND CABBAGE SALAD WITH LIME AND PEANUTS - FOOD AND WINE
From foodandwine.com
3/5 Category Asian SaladServings 6Total Time 50 mins
- Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.
- In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.
SHRIMP TACOS WITH SLAW - CREME DE LA CRUMB
From lecremedelacrumb.com
5/5 (14)Total Time 20 minsCategory Main CourseCalories 181 per serving
- Stir together mayo, lime . juice, salt, sugar, and cilantro. Pour over cabbage slaw and toss to combine. Cover and chill until ready to use.
- Assemble tacos by filling tortillas with shrimp and topping with creamy cabbage slaw. Serve immediately.
15 MINUTE SHRIMP TACOS {EASY HEALTHY ... - IFOODREAL.COM
From ifoodreal.com
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.
COLESLAW WITH SHRIMP RECIPE | MYRECIPES
From myrecipes.com
Servings 5Calories 115 per servingTotal 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.
SHRIMP SLAW WITH CILANTRO-LIME VINAIGRETTE - FOOD & WINE
From foodandwine.com
Servings 6Total 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.
- 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. Add the shrimp, toss again and serve right away.
SHRIMP TACOS WITH CREAMY COLESLAW - BUTTERY SALSA & PALEO ...
From flavcity.com
4/5 (68)Category Main Course
- 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!
BLACKENED SHRIMP & HEALTHY COLESLAW MEAL PREP
From ihatemealprep.com
Cuisine AmericanCategory SeafoodServings 4Total Time 15 mins
SHRIMP PO’BOYS WITH PINEAPPLE SLAW | READER'S DIGEST CANADA
From readersdigest.ca
Servings 6Total Time 30 minsCategory Sandwiches
EASY SHRIMP TACOS WITH SPICY SLAW - RACHLMANSFIELD
From rachlmansfield.com
Servings 8Total Time 15 mins
CRISPY PAN-FRIED SHRIMP WITH CABBAGE SLAW AND GOCHUJANG ...
From bonappetit.com
5/5 (69)Servings 4
PO' BOY SHRIMP AND COLESLAW SANDWICH - FINE DINING LOVERS
From finedininglovers.com
1.6/5 (16)Total Time 45 minsServings 4
SHRIMP TACO COLESLAW RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST SHRIMP TACOS WITH SLAW RECIPES - FOOD NEWS
From foodnewsnews.com
COLESLAW AND SHRIMP RECIPES (43) - SUPERCOOK
From supercook.com
SHRIMP COLE SLAW RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SHRIMP TACOS WITH PINEAPPLE SLAW - ALL INFORMATION ABOUT ...
From therecipes.info
SIMPLE ASIAN-STYLE SAUTEED CABBAGE WITH SHRIMP | FREE ...
From freemalaysiatoday.com
SHRIMP SLAW SALAD - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
BOBBY FLAY SHRIMP TACOS RECIPES
From tfrecipes.com
SHRIMP COLE SLAW RECIPE - FOOD NEWS
From foodnewsnews.com
SHRIMP AND COLESLAW RECIPES
From tfrecipes.com
BEST SHRIMP TACOS W/ CREAMY PICKLED JALAPEñO SLAW - THE ...
From theendlessmeal.com
52 EASY AND TASTY SPICY CABBAGE AND SHRIMP RECIPES BY HOME ...
From cookpad.com
SHRIMP TACOS WITH COLESLAW RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love