Grilled Shrimp With Spicy Slaw

Name: Grilled Shrimp With Spicy Slaw
Total time: 20 min
Yield: 4 servings
Ingredients: 1/4 cup freshly squeezed orange juice (from 1 orange); 3 tablespoons freshly squeezed lime juice (from 2 limes); 1/4 cup neutral oil; 2 tablespoons honey; 2 tablespoons thinly sliced jalapeño (or more, to taste); 1/2 teaspoon kosher salt (such as Diamond Crystal); 1 pound large (16 to 20 count) peeled and deveined shrimp; 4 packed cups thinly shredded green cabbage (1/2 medium head); 1 mango (optional), peeled and julienned; 1 cup chopped cilantro; 2 thinly sliced scallions

By Yossy Arefi

Published May 3, 2023

Grilled Shrimp With Spicy Slaw — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 20 minutes
Rating: 5(991)
Comments: Read comments

Lightly charred, citrusy grilled shrimp are the star of this quick slaw made from a pile of thinly sliced, crunchy green cabbage tossed with a sweet-tart citrus dressing. Cilantro adds bright flavor, and this dish has a bit of spice in the form of fresh jalapeños. They range quite a bit in their heat level, so start with a small amount and add more as you see fit. (You can also add julienned mango to tame the heat, if you like.) Feel free to substitute any quick-cooking protein for the shrimp; grilled chicken thighs or slabs of grilled tofu would work wonderfully. The cabbage will soften as it sits, so serve soon after it has been dressed to maximize its crunch.

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Ingredients

Yield:4 servings

¼cup freshly squeezed orange juice (from 1 orange)
3tablespoons freshly squeezed lime juice (from 2 limes)
¼cup neutral oil
2tablespoons honey
2tablespoons thinly sliced jalapeño (or more, to taste)
½teaspoon kosher salt (such as Diamond Crystal)
1pound large (16 to 20 count) peeled and deveined shrimp
4packed cups thinly shredded green cabbage (½ medium head)
1mango (optional), peeled and julienned
1cup chopped cilantro
2thinly sliced scallions

Ingredient Substitution Guide

Preparation

Step 1
Make the dressing: In a large bowl, whisk together the orange juice, lime juice, oil, honey, jalapeño and salt. Taste and add more jalapeño if you’d like more heat.
Step 2
Add 2 tablespoons of the dressing to a medium bowl and toss with the shrimp; let the shrimp marinate while you heat a grill or grill pan over medium-high.
Step 3
Reserve 2 tablespoons of the dressing from the large bowl, then add the cabbage, mango (if using), cilantro and scallions to the large bowl; toss to coat.
Step 4
Grill the shrimp until lightly charred and cooked through, about 3 minutes per side.
Step 5
Transfer the slaw to a serving platter. Set the shrimp on top and drizzle shrimp with the remaining 2 tablespoons of dressing; serve immediately.

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Ratings

5 out of 5

991 user ratings

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Comments

Anne2 years ago

To produce a similar dish even quicker, use Trader Joe's mango-jicama slaw and top with grilled shrimp.

JB2 years ago

Nice, simple recipe with summery flavors. I made it as written except I threw in zest from half the orange, and we put a sprinkle of Tajín on the plated dish. Also used bagged slaw to save prep time. I think I would add a little garlic to the dressing next time, but otherwise good as written!

Barry in Atlanta2 years ago

It was going to rain and I could not chance the outdoor grill, so I used my George Forman grill for the shrimp and they were delicious, juicy and done to perfection. The flavors in the citrus based sauce was the perfect accent for this wonderful summer evening dish. My dinner guest couldn't stop raving. It was an A++ hit for me, an 83 year old widower who loves anything with Shrimp.

Z2 days ago

The dressing was a little bland for me so I punched up the lime and salt quantities pretty significantly.

Geoff in Athens1 month ago

I found adding quartered cherry tomatoes gave a nice hint of sweet to go with the spicy.

Misha1 month ago

I just used the marinade and grilled the shrimp. The combination of honey and spice is great! Really adds a delicious flavor. Don’t overlook the shrimp!

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