Spring Slaw with Smoked Shrimp

The use of fresh vegetables in this colorful slaw adds the perfect crunch to every bite of smoky shrimp. A garnish of crispy bacon brings out the wonderful flavors of smoked paprika in this dish. This meal makes for a fantastic side dish at a party, as well as an entrée for two.

15 minutes
15 minutes
Show nutritional information
This is our estimate based on online research.
Fat:19 g
Carbohydrates:10 g
Protein:50 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Rinse and prepare all vegetables, set aside.
  2. In a large bowl, toss shrimp, red palm oil, paprika, salt, pepper, and minced garlic.
  3. Preheat a large nonstick frying pan to medium heat.
  4. Sauté shrimp until they turn pink and are opaque.
  5. Remove from heat.
  6. Cook 4 strips of bacon over medium-low heat until crispy.
  7. Remove from heat and allow to cool before chopping.
  8. Toss shrimp with slaw until evenly combined.
  9. Sprinkle with chopped bacon, and serve.

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  1. kiraviola
    July 27, 2014

    I chopped the cabbage a little courser (so, not shredded in the food-processor) and that tasted better with the shrimp. Smaller and less shrimp are more appealing to my family for this salad – they don’t like all of the shrimp flavor in each bite. Also, you can be generous with the bacon. Any veggies would be good here; the uniqueness of this recipe is the bacon combined with the smokey-seasoned shrimp and red palm oil.

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