Spicy Grilled Shrimp over Shaved Fennel Slaw

The colorful slaw also makes a fresh, crunchy side to roasted poultry or pork.

Yield: 2 servings (serving size: 3/4 cup slaw and 3 shrimp)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 48%
  • Fat: 7.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 7.2g
  • Carbohydrate: 13.7g
  • Fiber: 4.5g
  • Cholesterol: 32mg
  • Iron: 1.5mg
  • Sodium: 508mg
  • Calcium: 77mg


  • Slaw:
  • 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
  • Shrimp:
  • 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


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