Shrimp Slaw with Cilantro-Lime Vinaigrette

Kent Rathbun's weight loss prompted him to create healthy dishes for his Dallas restaurants. At Rathbun's Blue Plate Kitchen, he makes his crunchy jalapeño-spiced coleslaw with crab, shrimp and lobster, but this shrimp-only version is also delicious.


Slideshow: More Seafood Recipes


  • Total Time:
  • Servings: 6

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  • 1 1/2 pounds medium shrimp, shelled and deveined
  • 1/3 cup fresh lime juice
  • 3 tablespoons extra-virgin olive oil
  • 1 jalapeño, seeded and minced
  • 1 garlic clove, minced
  • Salt and freshly ground pepper
  • 1/2 pound green cabbage, cored and finely shredded (4 cups)
  • 1/4 pound red cabbage, finely shredded (1 1/2 cups)
  • 1/4 pound jicama, peeled and cut into thin matchsticks
  • 1 medium carrot, coarsely grated
  • 1 cup cilantro leaves

How to make this recipe

  1. In a large saucepan of salted boiling water, cook the shrimp until just white throughout, about 1 1/2 minutes. Drain and let cool.

  2. 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.


One Serving 191 cal, 8 gm carb, 7 gm fat, 1 gm sat fat, 22 gm protein, 3 gm fiber.

Contributed By Photo © John Kernick Published March 2011

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