Shrimp Coleslaw Recipes

THAI SHRIMP AND CABBAGE

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.

SHRIMP WITH WARM GERMAN-STYLE COLESLAW

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off pan drippings, discarding all but 2 tablespoons. Crumble bacon., In same skillet, heat 1 tablespoon drippings with 1 tablespoon oil over medium heat. Add green cabbage, carrot and, if desired, red cabbage and fennel; cook and stir until vegetables are just tender, 1-2 minutes. Remove to a bowl. Stir in green onions, parsley, tarragon, salt and pepper; toss with vinegar. Keep warm., Add remaining drippings and remaining oil to skillet. Add shrimp; cook and stir over medium heat until shrimp turn pink, 2-3 minutes. Remove from heat., To serve, spoon rice and coleslaw into soup bowls. Top with shrimp; sprinkle with crumbled bacon.

SHRIMP AND CABBAGE STIR-FRY

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.

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

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.

LOW FAT SHRIMP OR CRAB COLESLAW

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.

SHRIMP TACOS WITH CREAMY TACO SLAW

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.

SHRIMP COLE SLAW

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.

SHRIMP COLESLAW

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.

FRIED SHRIMP WITH TARTAR SLAW

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.