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

More From Cooking Light

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

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Grilled Shrimp over Shaved Fennel Slaw Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy