- Time
- 15 MIN
- Serves
- 4 (1 LB COOKED SHRIMP)
- Skill
- PARING KNIFE
- Tools
- KNIFE, BOARD, BOWL
- Heat
- Warm
- Protein
- Bring your own
Cooked shrimp tossed in lime, chili and cumin over a crunchy cabbage slaw, with avocado, a creamy lime sauce and crushed tortilla chips. A bag of cooked shrimp from the freezer case, thawed overnight in the fridge, makes this the fastest dinner in the chapter. Pat the shrimp very dry or the spices slide off.
The lineup
- 1 lb cooked peeled shrimp, thawed, patted dry and halved lengthwise
- 3 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 cup sour cream or mayonnaise
- 1 tsp hot sauce, or to taste
- 1 bag (14 oz) coleslaw mix
- 2 scallions, sliced thin
- 1 large handful fresh cilantro, chopped
- 2 ripe avocados, diced
- 2 handfuls tortilla chips, crushed
The chop
- Toss the shrimp with 1 tbsp of the lime juice, the oil, chili powder, cumin and half the salt in the bowl. Lift out onto the board.
- Stir the sour cream, hot sauce, remaining lime juice and remaining salt in the bowl.
- Add the coleslaw mix, scallions and cilantro. Toss until coated.
- Divide the slaw among four bowls. Top with the shrimp and avocado.
- Crush the chips over the top.
The extras
Dodge the Carbs
Leave off the chips. Everything else is already low-carb.
Future You
The slaw keeps 2 days. Season the shrimp and cut the avocado just before eating.
Show Off
Top with Mango Salsa or Pineapple-Jalapeno Salsa.
Flavor Bomb
Swap the creamy slaw for Lime-Cilantro Taco Slaw, add pickled jalapenos, and finish with Chipotle-Lime Mayo or Spicy Mayo.
Heat Dial
Mild: leave out the hot sauce and halve the chili powder. Warm: as written. Hot: Chipotle-Lime Mayo made with 2 chiles, plus a minced serrano in the slaw.
Keep Your Fingers
Thaw shrimp in the fridge, never on the counter, and keep this cold until it is served.
