Shrimp With Carrot Slaw

Shrimp With Carrot Slaw
Quentin Bacon
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

4
tablespoons
lime juice
kosher salt
1 1/2
pounds
peeled and deveined large shrimp
1/4
cup
sour cream
1/4
teaspoon
cayenne pepper
1/2
pound
carrots, coarsely grated
1
Granny Smith apple, coarsely grated
1
cup
fresh cilantro, chopped

Directions

  1. Fill a large pot with 8 cups cold water. Add 3 tablespoons of the lime juice and 2 tablespoons salt and bring to a boil.
  2. Add the shrimp and cook until opaque throughout, 1 to 3 minutes. Transfer the shrimp to a bowl of ice water to cool. Drain and pat dry; set aside.
  3. In a large bowl, combine the sour cream, cayenne, remaining tablespoon lime juice, and ½ teaspoon salt.
  4. Add the carrots, apple, and cilantro and toss to combine. Serve with the shrimp.
Sara Quessenberry
June 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 50
  • Protein 36 g
  • Carbohydrate 14 g
  • Sugar 8 g
  • Fiber 3 g
  • Fat 6 g
  • Sat Fat 2 g
  • Sodium 534 mg
  • Cholesterol 269 mg
What does this mean? See Nutrition 101.

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