Spicy Grilled Shrimp over Shaved Fennel Slaw

Cooking Light
The colorful slaw also makes a fresh, crunchy side to roasted poultry or pork.
2 servings (serving size: 3/4 cup slaw and 3 shrimp)


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1 cup thinly sliced fennel bulb (about 1 small)
1/2 cup thinly sliced red bell pepper
1/4 cup vertically sliced red onion
2 teaspoons coarse-grain Dijon mustard
2 teaspoons extravirgin olive oil
2 teaspoons fresh lime juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/8 teaspoon sugar
6 peeled and deveined jumbo shrimp (about 3/4 pound)
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon thinly sliced fresh mint
1 teaspoon grated lime rind


To prepare slaw, combine first 9 ingredients in a small bowl. Cover and chill up to 2 hours.

To prepare shrimp, combine shrimp, 1 teaspoon oil, 1/8 teaspoon salt, and red pepper. Heat a grill pan over medium-high heat. Add shrimp to pan; cook for 2 minutes on each side or until done. Place shrimp in a small bowl. Add mint and rind; toss well. Serve warm shrimp over slaw.

Created date

December 2007

Nutritional Information

Calories 143
Caloriesfromfat 48 %
Fat 7.7 g
Satfat 1.1 g
Monofat 5.5 g
Polyfat 0.8 g
Protein 7.2 g
Carbohydrate 13.7 g
Fiber 4.5 g
Cholesterol 32 mg
Iron 1.5 mg
Sodium 508 mg
Calcium 77 mg