Shrimp With Carrot Slaw
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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. Transfer the shrimp to a bowl of ice water to cool. Drain and pat dry; set aside.
- In a large bowl, combine the sour cream, cayenne, remaining tablespoon lime juice, and ½ teaspoon salt.
- Add the carrots, apple, and cilantro and toss to combine. Serve with the shrimp.
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
.
Similar Recipes
Quick Tip
Use the shredding disk on a food processor to prepare the slaw. The more pressure you apply to the carrots and apple in the
feed tube, the thicker the shreds.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
