Description
A quick and elegant date night meal featuring smoky, citrus-spiced grilled shrimp skewers paired with a crisp, tangy vinegar-based coleslaw that takes less than 30 minutes to prepare.
Ingredients
Scale
- 1.5 pounds jumbo shrimp, peeled and deveined
- 3 tablespoons extra virgin olive oil
- Juice of 1 large lime
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 tablespoon soy sauce
- Salt and black pepper to taste
- 1/2 medium head green cabbage, shredded
- 1 medium red bell pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 2 medium carrots, julienned
- 1/2 cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1/4 cup water
- 1 teaspoon salt
Instructions
- In a medium bowl, combine shredded cabbage, sliced red bell pepper, julienned carrots, and thinly sliced red onion.
- In a separate small bowl, whisk together apple cider vinegar, water, sugar, and 1 teaspoon salt until the sugar is dissolved.
- Pour the vinegar mixture over the vegetables, toss thoroughly, and let sit at room temperature for at least 20 minutes to pickle.
- While the slaw pickles, rinse shrimp and pat completely dry with paper towels.
- Place shrimp in a large bowl and add olive oil, lime juice, minced garlic, cumin, smoked paprika, red pepper flakes, soy sauce, salt, and black pepper.
- Toss shrimp to coat evenly in the marinade and let sit for about 15 minutes.
- Preheat grill to medium-high heat (approx. 400°F for gas).
- Thread shrimp onto skewers, leaving space between them for even cooking.
- Grill skewers for about 2 minutes on the first side until charred and opaque, then flip and cook for another 1-2 minutes until pink and opaque throughout.
- Remove shrimp from grill immediately to prevent overcooking.
- Stir the pickled slaw, adjust seasoning if needed, and serve alongside the hot shrimp skewers.
Notes
Ensure shrimp are completely dry before marinating to ensure proper searing. Do not overcook shrimp as they continue to cook after removal from heat. The slaw benefits from the full 20-minute pickle time to soften the cabbage slightly. For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 4 skewers with a gen
- Calories: 280
- Sugar: 12
- Sodium: 650
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 4
- Protein: 28
Keywords: grilled shrimp, coleslaw, quick pickled slaw, date night dinner, healthy seafood, summer grilling, gluten-free recipe