Thai Garlic Shrimp and Veggie Coleslaw

Shrimp is a favorite food in my house. I am always looking for new recipes and ways to keep food interesting. This recipe combines a recipe from Food Network with a recipe for veggie slaw that I concocted. Together the result is a delicious salad for lunch or dinner.

Thai Garlic Shrimp

Total: 25 minutes

Prep: 15 minutes

Cook: 10 minutes

Ingredients:

2 pounds peeled shrimp

1 tablespoon fresh lime juice; zest from 1 lime

1 teaspoon Thai chile sauce

1 tablespoon light brown sugar

2 garlic cloves minced

2 tablespoons ketchup

1/4 cup olive oil

1/4 cup sesame oil

1/4 reduced sodium soy sauce

Directions:

1. Prepare marinade with all ingredients except shrimp. Soak shrimp in marinade for no longer than 10 minutes.
2. Heat a grill (I used my ninja grill) to medium high heat.
3. Arrange the shrimp in a single layer on the grill. Grill each side for 2-3 minutes.
4. Serve shrimp over veggie coleslaw see recipe below

Veggie Coleslaw with Citrus Ginger Marinade

Ingredients:

1 bag broccoli slaw or other coleslaw mix

1/2 cup matchstick carrots

1 bunch scallions diced

4 tablespoons of Citrus Ginger dressing (I used Nature’s promise)

Juice and zest from 1 lime

1 tablespoon blood orange infused olive oil

1 tablespoon cranberry pear balsamic vinegar

2 tablespoons juice from mandarian orange

1 tangerine peeled and sliced (or 1/4 cup mandarian oranges)

1/4 cup dried cranberries

Note: You can use oils, vinegars, juices, dressings you have on hand to add to the coleslaw to create a dressing you enjoy or use a store bought vinaigrette.

Directions:

1. Mix all ingredients in a large bowl. I prefer to make coleslaw and let it rest for a few hours so the vegetables soak up the dressing. Mix the salad to ensure the dressing is spread out before serving.