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.
Back to full listIngredients
- 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
- 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.
- 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).
- 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).
- 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.
- Heat grill to medium-high (about 450–500°F). Clean and oil grates. If shrimp are small, thread onto skewers to prevent falling through.
- Grill shrimp 2–3 minutes per side until pink and lightly charred (total 4–6 minutes depending on size).
- Finish: squeeze another 1 tbsp lemon juice over the hot shrimp (and optional lemon zest).
- 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)