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