Careme

Location: Quality Food Center - University Village (2746 NE 45th St)

Grilled Ginger-Lemon Shrimp with Savoy Cabbage Slaw & Avocado

Grill night, but make it weeknight-easy: sale shrimp get a gingery, garlicky glaze and quick char, then pile over a crunchy, seasonal slaw. It’s fresh, bright, and feels like a mini vacation—without taking more than half an hour.

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Ingredients

  • Kroger® Extra Large Raw Shrimp Easy Peel Tail On BIG DEAL! 3/4 lb shrimp (about 12–16 large), peeled/deveined $15.98 (sale) per 2 lb
  • Organic Green Savoy Cabbage 3/4 lb, thinly sliced $3.09 per 1 lb
  • Organic Green Onions 1 bunch, sliced (whites + greens separated) $2.19 each
  • Ginger Root 1 tbsp grated ginger $4.99 per 1 lb
  • Simple Truth Organic® Fresh Lemons Bag (or Fresh Organic Limes if you have) 1 lemon (juice + optional zest) $6.99 per 2 lb bag
  • Organic Cilantro 1/2 bunch, chopped $1.99 per 1 ct
  • Fresh Large Ripe Avocado 1 avocado, sliced $2.50 (sale) each
  • Olive oil (or neutral oil) 2 1/2 tbsp
  • Soy sauce (pantry) 1 1/2 tbsp
  • Honey or brown sugar (optional) 1 tsp
  • Salt to taste
  • Black pepper to taste
  • Optional: red pepper flakes or hot sauce to taste

Instructions

  1. Prep slaw: thinly slice 3/4 lb savoy cabbage. Slice 1 bunch green onions, keeping whites separate from greens. Chop 1/2 bunch cilantro. Slice 1 avocado.
  2. Make dressing: in a bowl whisk 1 1/2 tbsp olive oil, 1 1/2 tbsp soy sauce, 1 tbsp lemon juice, 1 tbsp grated ginger, 1 minced garlic clove (optional if you like it punchy), 1 tsp honey (optional), and black pepper. Taste—add a pinch of salt only if needed (soy is salty).
  3. Dress slaw: toss sliced cabbage with the dressing and the green onion greens + chopped cilantro. Let it sit while you grill (it softens slightly and gets better).
  4. Prep shrimp: pat 3/4 lb shrimp dry. Toss shrimp with 1 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper, and the green onion whites. If you like heat, add red pepper flakes.
  5. Heat grill to medium-high (about 450–500°F). Clean and oil grates. If shrimp are small, thread onto skewers to prevent falling through.
  6. Grill shrimp 2–3 minutes per side until pink and lightly charred (total 4–6 minutes depending on size).
  7. Finish: squeeze another 1 tbsp lemon juice over the hot shrimp (and optional lemon zest).
  8. Serve: mound slaw on plates, top with grilled shrimp and sliced avocado. If you want more starch, serve with warmed tortillas or rice (not included in cost).

Cook time: 30 minutes

Estimated cost: $18–26

Health notes: Approx. 500–650 calories per serving (depends on oil and any added sweetener). Lean protein from shrimp; cabbage slaw adds fiber and crunch. Keep added sugar minimal; swap honey for grated orange zest if desired.

Drink pairing: This is all about bright acidity (lime/lemon), ginger, and a little char. Crisp whites and aromatic varieties shine. Best bets: - Albariño (citrus, saline edge—excellent with shrimp) - Dry Riesling (ginger-friendly; just off-dry works too if you go spicy) - Sparkling Brut (cleanses the palate; great with grilled seafood)

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Planned by Careme.