Grilled Shrimp With Spicy Slaw

By Yossy Arefi

Published May 3, 2023

Grilled Shrimp With Spicy Slaw
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Rating
5(1,075)
Comments
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Lightly charred, citrusy grilled shrimp are the star of this quick slaw made from a pile of thinly sliced, crunchy green cabbage tossed with a sweet-tart citrus dressing. Cilantro adds bright flavor, and this dish has a bit of spice in the form of fresh jalapeños. They range quite a bit in their heat level, so start with a small amount and add more as you see fit. (You can also add julienned mango to tame the heat, if you like.) Feel free to substitute any quick-cooking protein for the shrimp; grilled chicken thighs or slabs of grilled tofu would work wonderfully. The cabbage will soften as it sits, so serve soon after it has been dressed to maximize its crunch.

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Ingredients

Yield:4 servings
  • ¼cup freshly squeezed orange juice (from 1 orange)
  • 3tablespoons freshly squeezed lime juice (from 2 limes)
  • ¼cup neutral oil
  • 2tablespoons honey
  • 2tablespoons thinly sliced jalapeño (or more, to taste)
  • ½teaspoon kosher salt (such as Diamond Crystal)
  • 1pound large (16 to 20 count) peeled and deveined shrimp
  • 4packed cups thinly shredded green cabbage (½ medium head)
  • 1mango (optional), peeled and julienned
  • 1cup chopped cilantro
  • 2thinly sliced scallions
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

341 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 26 grams sugars; 25 grams protein; 395 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing: In a large bowl, whisk together the orange juice, lime juice, oil, honey, jalapeño and salt. Taste and add more jalapeño if you’d like more heat.

  2. Step 2

    Add 2 tablespoons of the dressing to a medium bowl and toss with the shrimp; let the shrimp marinate while you heat a grill or grill pan over medium-high.

  3. Step 3

    Reserve 2 tablespoons of the dressing from the large bowl, then add the cabbage, mango (if using), cilantro and scallions to the large bowl; toss to coat.

  4. Step 4

    Grill the shrimp until lightly charred and cooked through, about 3 minutes per side.

  5. Step 5

    Transfer the slaw to a serving platter. Set the shrimp on top and drizzle shrimp with the remaining 2 tablespoons of dressing; serve immediately.

Ratings

5 out of 5
1,075 user ratings
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Comments

Anne

To produce a similar dish even quicker, use Trader Joe's mango-jicama slaw and top with grilled shrimp.

Barry in Atlanta

It was going to rain and I could not chance the outdoor grill, so I used my George Forman grill for the shrimp and they were delicious, juicy and done to perfection. The flavors in the citrus based sauce was the perfect accent for this wonderful summer evening dish. My dinner guest couldn't stop raving. It was an A++ hit for me, an 83 year old widower who loves anything with Shrimp.

JB

Nice, simple recipe with summery flavors. I made it as written except I threw in zest from half the orange, and we put a sprinkle of Tajín on the plated dish. Also used bagged slaw to save prep time. I think I would add a little garlic to the dressing next time, but otherwise good as written!

Todd

1. This is the BOMB! Great flavors and oh so easy! A must make!! 2. We love heat, so, to jack it up a bit on the second making, I used the oil from a jar of Calabrian chili in place of the natural oil and jalapenos. It rocked!!! I also boiled the marinade to use as a dipping sauce! 10/10 recipe!!!

cookinvt

Fresh green cabbage so easy to slice thin and with nice crunch. Used hot mango honey for extra zip. Made marinade in separate bowl so that I could add what I wanted to slaw mixture, glad I did that or it would have been way over dressed! Only 2-3 minutes for shrimp in marinade and it was enough. Cast iron skillet on stove gave a nice char. The mangos are key plus added some avocado. Yum. Will make again!

Amy

This is surprisingly good and so easy. It adds a little time, but getting shrimp in the shell, cutting down the back and deveining yourself, and marinating and grilling like that makes SUCH a huge difference. No mushy shrimp. The rest of this recipe is so easy, you can do it! Use the food processor to bust out the cabbage in three seconds. Go with more jalapeno.

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