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Shrimp With Carrot Slaw

Quentin Bacon
Serves 4 Hands-On Time: 20m Total Time: 20m

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. Add the shrimp and cook until opaque throughout, 1 to 3 minutes.
  2. 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, the remaining tablespoon of lime juice, and 1/2 teaspoon salt.
  4. Add the carrots, apple, and cilantro and toss to combine. Serve with the shrimp.
By Sara Quessenberry,  July 2009
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Quick Tip

When dealing with medium to large shrimp, cook them for 3 minutes after the water starts boiling. (Smaller shrimp will take less time.)

Nutritional Information

  • Per Serving
  • Calories 257Calories From Fat 50
  • Protein  36g
  • Carbohydrate  14g
  • Sugar  8g
  • Fiber  3g
  • Fat  6g
  • Sat Fat  2g
  • Sodium  534mg
  • Cholesterol  269mg
What does this mean? See Nutrition 101.

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