SHRIMP COLESLAW RECIPE:
Steps:
- In a small bowl, combine mayonnaise, lemon juice, sugar, and pepper; stir until well blended. Refrigerate until ready to use.
- Preparing Cabbage:
- A fast and easy way to remove leaves from cabbage is to cut around the core at the base of the cabbage. Remove the core and grasp each individual cabbage leaf at its base, rather than at the leaf's outer edge. Gently lift the cabbage leaf from the cabbage.
- To shred the cabbage by hand, quarter and then core the cabbage. Separate the cabbage quarters into stacks so leaves will flatten when pressed lightly. Use a large knife to cut each stack of cabbage diagonally into thin shreds. To chop the cabbage, turn the pile of shredded cabbage widthwise, then cut the cabbage shreds into a fine dice. If you are making a large Coleslaw salad, it is easier if you use a mandoline, instead of a knife, to slice the cabbage.
- For a crisper cabbage for salads, shred the cabbage and soak it in salted ice water for 15 minutes and then drain.
- In a large bowl, combine chopped cabbage, celery, onion, and shrimp; add prepared mayonnaise mixture and stir until well blended.
- Refrigerate until serving time.
- Makes 4 servings.
SHRIMP SALAD
Steps:
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
ORIGINAL OLD BAY® COLESLAW
This recipe used to be printed on the Old Bay® cans, but it was removed a decade or more ago; it is very different than the one on the current Old Bay website. I much prefer this one and even today occasionally see a posting from someone looking for the old recipe from the Old Bay can. Well, here it is!
Provided by HowieC
Categories Salad Coleslaw Recipes With Mayo
Time 20m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 4.2 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 151.7 mg, Sugar 2.6 g
THAI SHRIMP AND CABBAGE
"This spicy shrimp is absolutely wonderful served over shredded cabbage. When I'm in a hurry, I use packaged coleslaw mix instead," notes Beth Malchiodi of Brooklyn, New York. "It's a welcome change from rice."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage.
Nutrition Facts : Calories 267 calories, Fat 15g fat (2g saturated fat), Cholesterol 215mg cholesterol, Sodium 1181mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.
SHRIMP COLE SLAW
A few years ago my husband and I were in Kemah, and with our meal, we were served regular coleslaw with bits of shrimp in it. The slaw was good but we felt that it needed something to spice it up, so I came up with my own recipe. During the hot summer months we enjoy it as a light meal with toasted garlic bread, on these occasion I use 2 pounds of shrimp. Every time I serve this salad it is a big hit and I never have any left over. In order to save preparation time I have the grocer steam the shrimp in Cajun spice, while I do the rest of my shopping. NOTE: The dressing will taste stronger before you toss it with the salad, the salad dilutes the taste of the dressing.
Provided by jackdenton
Categories Cajun
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
- In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.
Nutrition Facts : Calories 297.3, Fat 16, SaturatedFat 2.5, Cholesterol 163.6, Sodium 492.7, Carbohydrate 23.1, Fiber 2.4, Sugar 4.4, Protein 17.8
SHRIMP COLESLAW SALAD
Categories Leafy Green Shellfish Side No-Cook Quick & Easy
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine first nine ingredients and blend well. Cover and chill. Combine shrimp, cabbage, and celery; cover and chill. Shorly before serving, add dressing to shrimp and toss lightly to mis thoroughly.
LOW FAT SHRIMP OR CRAB COLESLAW
Using a low fat yogurt in the dressing makes this healthier without losing out on the taste. Fresh or imitation crab can be used in place of the shrimp, or you can mix the two. Cook time includes chilling time before serving. I adapted this from the book: Quick and Healthy Recipes and Ideas when I wanted an easy and healthy lunch side dish. ZWT REGION: Asia.
Provided by kiwidutch
Categories Salad Dressings
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 50.1, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.2, Sodium 36, Carbohydrate 10.1, Fiber 1.6, Sugar 8.2, Protein 2.3
SHRIMP COBB SALAD
This shrimp cobb salad is quite healthy. I often use a grill pan, but you can simply saute, too. Feel free to use any greens you like. - Nicholas Monfre, Hudson, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- Toss shrimp with oil, lemon juice, salt and pepper; refrigerate, covered, 15 minutes. Mix dressing ingredients, mashing cheese with a fork. Place greens on a platter; arrange remaining ingredients over top., Grill shrimp, covered, over medium heat until pink, 2-3 minutes per side. Place over salad. Serve with dressing.
Nutrition Facts : Calories 726 calories, Fat 59g fat (12g saturated fat), Cholesterol 349mg cholesterol, Sodium 1392mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 8g fiber), Protein 36g protein.
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- Bring water to a boil in a medium saucepan; add shrimp. Cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water.
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