Spicy Grilled Shrimp over Shaved Fennel Slaw Recipe Print Page

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Appetizer Recipes

Spicy Grilled Shrimp over Shaved Fennel Slaw

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

Cooking Light JANUARY 2008

Yield: 2 servings (serving size: 3/4 cup slaw and 3 shrimp)

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

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.

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

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Spicy Grilled Shrimp over Shaved Fennel Slaw recipe