Weeknight Chili-Lime Shrimp with Crunchy Jicama-Cabbage Slaw
Fast seafood taco/bowl vibe without tortillas: sautéed shrimp with a crunchy jicama-cabbage slaw and lime. Very high protein, very quick (~20–25 minutes).
Back to full listIngredients
- Extra Large EZ Peel Shrimp 21/25 1 lb $7.99 (sale)
- Jicama 1/2 lb (about 2 cups matchsticks) $2.49 (regular)
- Green Cabbage 1/2 small head (~3/4 lb) $0.99/lb (regular)
- Green Onions 1 bunch $1.39 (regular)
- Fresh Organic Limes - Each 1 lime $1.29 (regular)
- Organic Cilantro 1/2 bunch (optional but great) $1.69 (regular)
Instructions
- Peel and devein 1 lb shrimp (if needed). Pat dry. Season with 3/4 tsp salt, 1/2 tsp chili powder (pantry) and 1/4 tsp pepper.
- Make slaw: Thin-slice ~3 cups cabbage. Cut jicama into matchsticks (about 2 cups). Slice 2–3 green onions. Toss with juice of 1 lime, 1 tbsp olive oil, pinch of salt, and chopped cilantro if using. Set aside.
- Cook shrimp (stove): Heat a large skillet over medium-high with 1 tbsp oil. Add shrimp in a single layer; cook 1–2 minutes per side until pink and just cooked through.
- Finish & serve: Toss shrimp with any remaining lime juice from the bowl (optional). Serve shrimp over the jicama-cabbage slaw (or alongside). Add hot sauce or sliced jalapeño if you like.
Health notes: Lean, high-protein, high-fiber crunch. Go easy on added oil; use extra lime and herbs for flavor.
Drink pairing: Bright and zesty: Mexican-style lager, Sauvignon Blanc, or a citrusy dry sparkling wine.