Chili lime shrimp slaw bowls put warm seasoned shrimp over crunchy cabbage, cucumber and avocado. A small amount of mayo carries the lime dressing. You get the contrast of a shrimp taco dinner without needing a tortilla substitute.
Tips for chili lime shrimp slaw bowls
Use a bag of plain shredded cabbage to save chopping time. Pat shrimp dry so spices stick and the pan stays hot. Avocado gives this light meal more staying power; use the edible flesh rather than the whole fruit weight for nutrition. For a less sharp slaw, toss it 10 minutes ahead. Extra hot sauce is optional and changes the estimate according to its label.
Makes 4 servings. One serving is one of 4 equal portions of all listed ingredients, including the specified sides and sauces. Prep: 20 minutes; cook: 10 minutes; total elapsed time: 30 minutes.
Helpful equipment: a large nonstick skillet is useful for the stovetop work. Check the size and features for your kitchen before buying.
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Chili Lime Shrimp Slaw Bowls
Ingredients
- 1 1/2 lb raw shrimp peeled, deveined and fully thawed
- 6 cups green cabbage finely shredded
- 1 large avocado about 7 ounces edible flesh, diced
- 2 cups cucumber diced
- 3 tbsp lime juice divided
- 2 tbsp mayonnaise
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp table salt divided
- 1/4 tsp black pepper
Instructions
- Whisk mayonnaise with 2 tablespoons lime juice and half the salt in a large bowl. Add cabbage and cucumber and toss. Keep chilled while cooking shrimp.
- Pat shrimp dry. Toss with paprika, cumin, garlic powder, pepper and remaining salt.
- Heat oil in a large skillet over medium-high heat. Cook shrimp in two batches, about 2 minutes per side depending on size, until opaque and 145°F. Transfer cooked shrimp to a clean bowl.
- Toss cooked shrimp with the remaining tablespoon lime juice. Divide slaw among four bowls, then top each with one-quarter of the shrimp and avocado. Serve promptly.
Notes
Storage and meal prep
Refrigerate shrimp and slaw separately within 2 hours at 40°F or below. Use within 3 days for best texture, adding avocado just before serving. Eat properly chilled shrimp cold, or reheat separately to 165°F; do not warm the slaw.
More practical ideas
For another option, try Garlic Shrimp Scampi with Zucchini. Our meal prep tips can help with planning and storing leftovers.
About the nutrition
Nutrition values are estimates, calculated from all listed ingredients and divided into 4 equal servings. Total carbohydrates include fiber. Different brands, substitutions and extra sides change the result. This development draft has not been kitchen-tested.