Ingredients
Scale
For the Slaw:
- 4 cups shredded cabbage (green or purple)
- 1 cup shredded carrots
- 1 cup edamame (fresh or frozen)
- 1/4 cup sliced green onions
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon sesame seeds
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
For the Spicy Dressing:
- 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon sriracha sauce (adjust for heat)
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon sesame oil
Instructions
- Prep the Shrimp:
- Start by cleaning the shrimp—peel and devein them if you haven’t already done so. Give them a quick rinse and pat them dry with a paper towel to ensure they cook up nice and crispy.
- In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. The paprika will give them that smoky flavor we all love.
- Set the shrimp aside to marinate for about 5 minutes while you prepare the slaw.
- Make the Slaw:
- In a large bowl, combine the shredded cabbage, shredded carrots, and edamame. I like to use a mix of both green and purple cabbage for a pop of color, but you can go with just green if that’s what you have on hand.
- Add the green onions, cilantro, and sesame seeds, tossing everything together until well mixed. The fresh cilantro adds an extra layer of flavor and brightness, while the sesame seeds give a nice crunch.
- Make the Dressing:
- In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, sriracha, honey, and sesame oil. Adjust the sriracha to your desired heat level! I love a good kick, so I go for a little extra.
- Taste the dressing and adjust accordingly—if it needs more tang, add a splash more rice vinegar; if you want it sweeter, drizzle in a bit more honey.
- Cook the Shrimp:
- Heat a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes per side until they’re pink and opaque. The shrimp cook quickly, so keep an eye on them! Once done, remove them from the skillet and set them aside.
- Assemble the Bowls:
- Take the prepared slaw and give it a quick toss with the dressing—just enough to coat it lightly. You want the slaw to be vibrant, not soggy.
- Divide the slaw into bowls. Top each bowl with a handful of shrimp and a sprinkle of extra sesame seeds for crunch. You can also add a bit more cilantro or green onions on top for freshness.
- Serve and Enjoy:
- These bowls are best served fresh, but they also store well for meal prep! If you’re making them ahead of time, store the shrimp and slaw separately to avoid the slaw getting soggy.
Nutrition
- Serving Size: 4
- Calories: 350
- Fat: 15g
- Carbohydrates: 22g
- Protein: 28g