Shrimp over Jalapeno Slaw with Coconut-Lime Dressing

I love this recipe for the hot summer months ahead because you spend very little time hovered over a hot stove!  The slaw and dressing are fresh and easy to prep.  The shrimp cook up quickly as well.

yield:4 servings
prep time:10 min
cook time:5 min
ready in:15 min
  • 1 cup romaine lettuce, shredded
  • 1 cup green cabbage, shredded
  • 1 cup purple cabbage, shredded
  • 1 carrot, shredded
  • 4 radishes, julienned
  • 2 green onions, sliced
  • 1 jalapeno pepper, seeded & minced
  • 1 red bell pepper, thinly sliced
  • 1/2 cup full-fat coconut milk
  • 1/4 cup macadamia nuts, roughly chopped
  • 1 lime, zested & juiced
  • 1 cup loosly packed cilantro, chopped
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 lb. wild-caught shrimp, peeled & deveined
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp. EV Olive Oil
  • 1 lime, zested & juiced
  • Combine all slaw ingredients in a large bowl.
  • Now make your dressing — put the coconut milk, macadamia nuts, cilantro, lime zest/juice, salt, and pepper in a food processor. Process for about 30 seconds, or until the nuts are well broken up and the dressing is smooth. Set aside.
  • In a small bowl, toss the shrimp with olive oil, salt, and pepper.
  • Heat a skillet over medium heat. Add shrimp, and cook for about 5 minutes. Stir them frequently so that they cook evenly. When they’re done they will be pink and no longer opaque.
  • Remove the skillet from the heat, and add the other lime’s juice and zest. Toss to combine.
  • Pour the dressing over the slaw and mix it until it’s well coated.
  • Serve the slaw on a plate, and top with shrimp.