Shrimp & Spicy Slaw

By Gina Caputo

Shrimp & Spicy Slaw

This is one of my 5 meals in rotation during the summer. Minimal heat required to cook the shrimp indoors, grilling outdoors always works. The addition of the mango or pineapple adds a brightness to the slaw that just screams summer. It's high in protein and fiber, not to mention DELICIOUS!


  • ¼ cup fresh squeezed grapefruit juice
  • 3 Tbsp fresh squeezed lime juice
  • ¼ cup avocado oil
  • 1 Tbsp honey
  • 1-2 jalapenos, seeded, de-ribbed and cut into tiny dice
  • ½ tsp sea salt
  • 1 pound medium (31-45 per lb size) peeled and deveined shrimp
  • 4 cups thinly shredded green cabbage
  • 1 cup edamame beans (defrosted, beans only not whole pods)
  • 1 mango or pineapple peeled and small diced
  • 1/2 diced and deseeded cucumber (optional)
  • 1 cup chopped cilantro
  • 2 thinly sliced scallions (green onions)
  • ½ avocado, diced (optional)


  1. Prepare the dressing: In a large bowl, whisk together the grapefruit juice, lime juice, oil, honey, jalapeño and salt. Taste and add more jalapeño if you’d like more heat.
  2. Put the defrosted shrimp in a medium bowl, add 2 tablespoons of the dressing as a marinate for 15-30 mins while you heat a grill or grill pan over medium-high.
  3. Reserve 2 more tablespoons of the dressing from the large bowl, then add the cabbage, edamame, mango or pineapple and scallions to the large bowl; toss to coat thoroughly.
  4. Grill (or use a non-stick grill pan) the shrimp until lightly charred and cooked through, about 3 minutes per side.
  5. Transfer the spicy slaw to a large bowl or platter. Lay the shrimp on top and drizzle with the remaining 2 tablespoons of dressing over it.
  6. Serve!