Low Fat Shrimp Or Crab Coleslaw Recipes

LOW-CARB SHRIMP ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a nonstick pan over medium-high heat. Cook and stir shrimp in the hot oil until pink, 3 to 4 minutes. Transfer to a bowl. Pour bell pepper and onion into the pan and cook until onion is translucent, about 5 minutes; add to the bowl with shrimp and set aside. Clean the pan.
• Place tortillas, 1 at a time, into the pan and toast over medium-low heat until light brown, about 1 minute per tortilla.
• Put 1/5 of the shrimp mixture down the center of each tortilla. Fold/roll up and place into a baking dish. Place 1 tablespoon of enchilada sauce on each; then sprinkle evenly with Cheddar and mozzarella cheeses.
• Bake in the preheated oven until melted, about 15 minutes. Let cool slightly before serving.

LOW FAT COLE SLAW

Steps:

• Place the cabbage, carrot, and bell pepper in a large bowl and toss.
• Place the remaining ingredients in a small bowl and stir to mix.
• Pour the dressing over the cabbage mixture and toss to mix well.
• Cover the salad and chill at least 4 hours before serving.

LOWER-FAT COLESLAW

Steps:

• Whisk mayonnaise, low-fat milk, white vinegar, apple cider vinegar, lemon juice, sugar, and salt together in a bowl and allow dressing to stand while preparing vegetables, about 20 minutes.
• Pour dressing over cabbage, onion, and carrot in a large salad bowl and toss to combine. For best flavor, refrigerate slaw at least 2 hours to overnight.

ORIGINAL OLD BAY® COLESLAW

Steps:

• Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.

LOW FAT SHRIMP OR CRAB COLESLAW

Steps:

• Combine all of the coleslaw ingredients and mix well.
• Combine all of the dressing ingredients and pour over the coleslaw mix.
• Chill for at least 1 hour before serving.

TANGY LOW-FAT COLE SLAW

Steps:

• 1. Line a colander or sieve with a coffee filter or a few layers of cheesecloth. Add the yogurt cover and let set and drain at room temperature for at least 2 hours or overnight in the refrigerator. 2. Transfer the drained yogurt to a bowl and whisk in the vinegar, splenda, dill, horseradish, mustard, and salt and pepper to taste. Whisk until smooth. 3. In a large bowl, combine the cabbage and carrots. Stir in the dressing and toss to coat evenly. Chill for at least one hour.

LOW-FAT SHRIMP AND VEGGIE STIR-FRY

Steps:

• In bowl, blend water, soy sauce, wine, cornstarch, and ginger until smooth.
• Set aside.
• Heat oil in large wok or skillet over medium-high heat.
• Stir fry garlic until softened, about 2 min.
• Add shrimp and stir fry until pink, about 4 min.
• Add broccoli, bell peppers, snow peas, corn, water chestnuts, and scallions.
• Stir fry one minute, mixing well.
• Stir sauce mixture to combine, pour over veggies.
• Cook, stirring, over medium-low heat, 5-7 min.
• ,until sauce thickens and veggies are crisp-tender.

CREAMY NO-FAT COLESLAW

Steps:

• In small bowl, combine the mayonnaise, vinegar, sugar, celery salt, black pepper and optional horseradish.
• Stir together until combined.
• Toss cabbage and carrots together in medium sized bowl, until combined.
• Pour dressing over and toss to combine.

LOW-FAT BIG CRUNCH COLESLAW

Steps:

• In a measuring cup or cruet, thoroughly combine vinegar, sugar, mustard, pepper and oil.
• In a large bowl, combine red and green cabbages, carrots, sliced vegetables, raisins, parsley and ginger.
• Add dressing and gently toss.
• Let stand 1 hour to marinate vegetables and blend flavors.