Shrimp Slaw with Cilantro-Lime Vinaigrette

By LaLaCooks

Kent Rathbun's weight loss prompted him to create healthy dishes for his Dallas restaurants. At Rathbun's Blue Plate Kitchen, he makes his crunchy jalapeño-spiced coleslaw with crab, shrimp and lobster, but this shrimp-only version is also delicious.

Ingredients

• 1 1/2 pounds medium shrimp, shelled and deveined
• 1/3 cup fresh lime juice
• 3 tablespoons extra-virgin olive oil
• 1 jalapeño, seeded and minced
• 1 garlic clove, minced
• Salt and freshly ground pepper
• 1/2 pound green cabbage, cored and finely shredded (4 cups)
• 1/4 pound red cabbage, finely shredded (1 1/2 cups)
• 1/4 pound jicama, peeled and cut into thin matchsticks
• 1 medium carrot, coarsely grated
• 1 cup cilantro leaves

Details

Servings 6
Cooking time 40mins
Adapted from foodandwine.com

Preparation

Step 1

In a large saucepan of salted boiling water, cook the shrimp until just white throughout, about 1 1/2 minutes. Drain and let cool.

In a large bowl, whisk the lime juice, oil, jalapeño and garlic and season with salt and pepper. Add the green and red cabbages and the jicama, carrot and cilantro; toss well. Add the shrimp, toss again and serve right away.

Notes
One Serving 191 cal, 8 gm carb, 7 gm fat, 1 gm sat fat, 22 gm protein, 3 gm fiber.