Grilled Shrimp With Spicy Slaw

By Yossy Arefi

Published May 2, 2023

  • Plump grilled shrimp sit on top of a spicy shredded cabbage slaw in a white ceramic plate.
    David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
20 minutes
Rating
5(1,422)
Comments
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Lightly charred, citrusy grilled shrimp are the star of this quick slaw made from a pile of thinly sliced, crunchy green cabbage tossed with a sweet-tart citrus dressing. Cilantro adds bright flavor, and this dish has a bit of spice in the form of fresh jalapeños. They range quite a bit in their heat level, so start with a small amount and add more as you see fit. (You can also add julienned mango to tame the heat, if you like.) Feel free to substitute any quick-cooking protein for the shrimp; grilled chicken thighs or slabs of grilled tofu would work wonderfully. The cabbage will soften as it sits, so serve soon after it has been dressed to maximize its crunch.

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Ingredients

Yield:4 servings

  • ¼ cup freshly squeezed orange juice (from 1 orange)

  • 3 tablespoons freshly squeezed lime juice (from 2 limes)

  • ¼ cup neutral oil

  • 2 tablespoons honey

  • 2 tablespoons thinly sliced jalapeño (or more, to taste)

  • ½ teaspoon kosher salt (such as Diamond Crystal)

  • 1 pound large (16 to 20 count) peeled and deveined shrimp

  • 4 packed cups thinly shredded green cabbage (½ medium head)

  • 1 mango (optional), peeled and julienned

  • 1 cup chopped cilantro

  • 2 thinly sliced scallions

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

31 grams carbs; 183 milligrams cholesterol; 341 calories; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 15 grams fat; 5 grams fiber; 395 milligrams sodium; 25 grams protein; 26 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Add 2 tablespoons 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.

  3. Step 3

    Reserve 2 tablespoons of the dressing from the large bowl, then add the cabbage, mango (if using), cilantro and scallions to the large bowl; toss to coat.

  4. Step 4

    Grill the shrimp until lightly charred and cooked through, about 3 minutes per side.

  5. Step 5

    Transfer the slaw to a serving platter. Set the shrimp on top and drizzle shrimp with the remaining 2 tablespoons of dressing; serve immediately.

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Ratings

5 out of 5
1,422 user ratings
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Comments

Anne

To produce a similar dish even quicker, use Trader Joe's mango-jicama slaw and top with grilled shrimp.

Barry in Atlanta

It was going to rain and I could not chance the outdoor grill, so I used my George Forman grill for the shrimp and they were delicious, juicy and done to perfection. The flavors in the citrus based sauce was the perfect accent for this wonderful summer evening dish. My dinner guest couldn't stop raving. It was an A++ hit for me, an 83 year old widower who loves anything with Shrimp.

JB

Nice, simple recipe with summery flavors. I made it as written except I threw in zest from half the orange, and we put a sprinkle of Tajín on the plated dish. Also used bagged slaw to save prep time. I think I would add a little garlic to the dressing next time, but otherwise good as written!

Laura

This was delicious -- no edits needed! Will be making again! We did serve with rice as well.

Winston S

I followed the recipe closely. Excellent as written. Chopping the cabbage and julienne-ing the mango took maybe 10 mins. Next time I’ll cut back about half on the honey (the mango is sweet enough), amp up the jalapeño, and add a little orange zest.

LK

Grill was donated so we broiled the shrimp 3 min/side in the oven to get the char. Added the cut kernels of 2 ears of corn to the cabbage because we had them. Wifey loved it despite it being a little spicier than she likes (i used a whole jalapeño). Used the mango but could not get very much flesh since we had a huge pit. My limes were super juicy so I only used one. I used less oil since it seemed we had a lot of liquid from the citrus fruits. It was great! Could this go in a taco?

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