by Susan Hanna
This tasty recipe from NYT Cooking tosses shredded cabbage with a citrus dressing and tops the slaw with succulent grilled shrimp. Marinate the shrimp briefly in some of the dressing before grilling. Reserve more dressing and toss cabbage, mango, cilantro and scallions with the remaining dressing. Transfer to the slaw to a serving platter and top with shrimp. Drizzle the remaining dressing on top. Cook’s note: I omitted the mango.
Serves 4.
Avoiding Additives and Preservatives
Use freshly squeezed orange and lime juice, pure honey and shrimp that has been preserved with salt. For more recipes using all-natural ingredients, visit Eye For a Recipe.
Ingredients:
- ¼ cup (60 ml) freshly squeezed orange juice (from 1 orange)
- 3 tablespoons (45 ml) freshly squeezed lime juice (from 2 limes)
- ¼ cup (60 ml) neutral oil
- 2 tablespoons (30 ml) honey
- 2 tablespoons (30 ml) thinly sliced jalapeño (or more, to taste)
- ½ teaspoon (2.5 ml) kosher salt
- 1 pound (454 g) large (16 to 20 count) peeled and deveined shrimp
- 4 packed cups (1 L) thinly shredded green cabbage
- 1 mango (optional), peeled and julienned
- 1 cup (250 ml) chopped cilantro
- 2 thinly sliced scallions
Preparation:
- 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.
- Add 2 tablespoons (30 ml) 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.
- Reserve 2 tablespoons (30 ml) f the dressing from the large bowl, then add the cabbage, mango (if using), cilantro and scallions to the large bowl; toss to coat.
- Grill the shrimp until lightly charred and cooked through, about 3 minutes per side.
- Transfer the slaw to a serving platter. Set the shrimp on top and drizzle shrimp with the remaining 2 tablespoons (30 ml) of dressing; serve immediately.
From NYT Cooking
