Grilled Shrimp With Spicy Slaw Recipe (2024)

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

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!

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.

Instead of jalapeños, add chopped kimchi.

This is a delicious recipe! I made as described, except for using pickled jalapeno slices, having no fresh jalapenos available. We rolled the slaw and the shrimp in flour tortillas, and enjoyed a perfect Cinco de Mayo feast!

No. Defrost the shrimp and grill just like they are fresh. Shrimp cooks pretty fast so keep an eye on them. Good luck!

I used an immersion blender to emulsify the marinade, which took seconds to blend. This turned out great, and wasn't bland at all for us.

Had some salmon I wanted to use so did the dish with salmon pan-fried in a little butter instead of shrimp. Just as good.

Light and fresh! I so often forget about oranges when doing anything citrus so this was a good reminder. I also added lemon juice for more acidity. Used a mix of packaged rainbow slaw and shredded Brussels sprouts. Did both shrimp (don’t marinate more than a couple of minutes or you’ll have ceviche) and boneless breast (salt generously several hours ahead and you get super juicy every time - since marinating I just added a good amount more of kosher salt to the marinade)

Fast and Healthy. I added smoked chipotle to the marinade and to the shrimp. Served with sliced avocados. YUM!

Kind of drab. Maybe more jalapeño but I doubt it.

Excellent quick recipe. Stir-fried the shrimp in a very hot wok, which worked fine, though would probably get better sear on the grill or in a cast iron pan. Finished with a sprinkle of Korean red pepper flakes (gochugaru).

Nice, simple easy. - but. the slaw lacked a little oomph in my opinion. May try suggestions from other commenters to add zest and/or tahine

Prepared exactly as directed. It was great! This goes into the regular rotation. We will add more jalapeño next time. Delicious with Georgia shrimp!

Mild dressing flavor... I would add a bit of sesame oil and if jalapeño peppers are mild add red chili.

I had frozen 40-50 shrimp/lb and some leftover purple cabbage in my fridge. I used an underripe mango which was nice cause it was slightly sour and sliced better. Forgot to get jalapeño at the store, so just used red chile flakes in the dressing. With these subs it was still very good. My husband absolutely loved it. Would recommend serving with tostadas

Cooked as directed but used a chopped broccoli mix and mango salsa. Very yummy!

Came out fantastic. Used a sumo orange and Italian lime juice with the honey etc. I purchased cooked lime shrimp from Whole Foods. My wife raved about how tasty the dressing was. Light it taste. Will make this again.

Forgot to get jalapenos at the store, so used a pinch of red pepper flakes and about 2 tsp chili garlic paste. Left out mango, personal preference. Broiled shrimp for about 4 mins @ 500. Served in street taco size flour tortillas with a little chipotle mayo. Delicious, quick lunch, and like another commenter it's good meal prep if you mix just enough dressing/cabbage for one day & have the shrimp cold. Will definitely make it again.

This is a great recipe for three days of meal prep for lunch. Just mix in the dressing and the shrimp later. So good!

I used roasted chicken from the grocery store-it was terrific.

Add sesame oil to cabbage dressing. .Had to make double for enough dressing for cabbage and shrimp. Add 2 tbsp vinegar.

I made this dish recently and it was very good. Even better though, was the leftover slaw, with leftovers from Sue Li's gochujang roasted salmon. I flaked the cold salmon into the slaw and added slices from half an avocado. Best lunch ever.

Simple, well balanced flavours. Delicious. Made as per recipe, except I cut down on the oil as always and my mango was super sweet so cut that down too - cut up the remaining mango to have with ice cream for dessert! I loved someone's idea of serving this in tortillas, gonna try that next time. This one's a keeper for sure.1