Smoky Shrimp Slaw Recipes

SHRIMP TACOS WITH MANGO SLAW

Steps:

• Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.)
• Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside. Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion and the remaining dressing. Season with salt.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate.
• Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with the lime wedges and more Sriracha. Refrigerate any extra slaw for up to 3 days.

BLACKENED SHRIMP TACOS WITH SMASHED AVOCADOS AND SLAW

Steps:

• SHRIMP: Combine the smoked paprika, sugar, cumin, garlic, cayenne, salt, thyme, and onion powder in a small bowl. Place the cleaned shrimp in a medium bowl and toss with the prepared seasoning. Allow the shrimp to marinate for roughly 5 minutes if you can. Heat a large pan over medium-high heat. Add the butter and cook the shrimp for roughly 2-4 minutes, flipping as needed to cook evenly on both sides until firm and cooked through. If you don't have a pan large enough, cook in two batches, you don't want the shrimp to steam, but rather sear and blacken.
• MAKE THE SLAW: Place all the ingredients for the slaw (except the cabbage) with ½ teaspoon of salt and start with 3 tablespoons of lime juice into a food processor and blend until smooth. Taste and adjust salt and lime juice to preference. Toss ½ the dressing with the cabbage and adjust with more to taste.
• ASSEMBLE: Add the smashed avocados to a warm tortilla, top with slaw and blackened shrimp. Sprinkle on cotija cheese and serve with lime wedges on the side!

SHRIMP COLE SLAW

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.

SMOKY SHRIMP SLAW

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the bacon strips on top of a grill rack on a baking sheet. Bake until crispy, about 10 to 12 minutes. Remove from the oven and reserve.
• In a large bowl, add the cabbages, celery, green onion and parsley. Toss together and set aside.
• In a medium bowl, add the olive oil, garlic, lemon juice, the smoked paprika and the shrimp.
• In a large saute pan over medium-high heat, add the shrimp. Saute, tossing frequently, until the shrimp are cooked through, about 4 to 5 minutes. Remove from heat and allow to cool.
• In a blender, add the mayonnaise, sour cream, olive oil, cider vinegar, mustard, cayenne, salt, pepper and garlic and blend together until smooth. Add the mixture to the bowl with the cabbage. Stir in the crumbled bacon and the shrimp and serve.