Shrimp and Slaw
A light and healthy dinner in under 30 minutes
Calories:
Ingredients
For the Salad
- 1 lb peeled and deveined shrimp
- 1/2 head white cabbage
- 1/4 head red cabbage
- 5 oz baby arugula
- 3 lg carrots grated
- 1 bunch parsley chopped
- 1/4 cup toasted sliced almonds
- 1/4 cup toasted pecans chopped
- salt & pepper
For the Dressing
- 1 cup oil I use a blend of canola and olive oils here, but use what you have
- 1/3 cup tarragon vinegar -or- white or red wine vinegar
- 1 tbsp. mustard
- 2 tbsp. honey
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Mix all ingredients for dressing together and set aside.
- Season shrimp with salt & pepper, feel free to add any dry herbs that strike your fancy.
- Add a few tablespoons of oil to a moderately hot pan and cook shrimp until bright pink and opaque, moving them around occasionally so they all cook evenly (about 6 - 8 minutes)
- While shrimp is cooking, finely chop cabbages and arugula. Toss with carrots, parsley and nuts in a large bowl and set aside.
- Remove shrimp from heat. Toss cabbage mixture with a little dressing (you will have dressing left over! Make once, use all week for salads), top with nuts and shrimp. Eat.
Notes
If you have an allergy to shrimp or don't like it, swap out for chicken or whatever protein you like. Cooking times will vary.