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Shrimp Slaw with Cilantro-Lime
© John Kernick

Shrimp Slaw with Cilantro-Lime Vinaigrette

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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.

  1. 1 1/2 pounds medium shrimp, shelled and deveined
  2. 1/3 cup fresh lime juice
  3. 3 tablespoons extra-virgin olive oil
  4. 1 jalapeño, seeded and minced
  5. 1 garlic clove, minced
  6. Salt and freshly ground pepper
  7. 1/2 pound green cabbage, cored and finely shredded (4 cups)
  8. 1/4 pound red cabbage, finely shredded (1 1/2 cups)
  9. 1/4 pound jicama, peeled and cut into thin matchsticks
  10. 1 medium carrot, coarsely grated
  11. 1 cup cilantro leaves
  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.
Notes One Serving 191 cal, 8 gm carb, 7 gm fat, 1 gm sat fat, 22 gm protein, 3 gm fiber.