Gluten-Free Grilled Shrimp Mango Slaw

Name: Gluten-Free Grilled Shrimp Mango Slaw
Prep time: 15 min
Cook time: 6 min
Yield: 6
Cuisine: Mexican,
Ingredients: 1/3 cup lime juice; 1/4 cup olive oil; 2 tbsps honey; 1 package McCormick® Gluten-Free Chili Seasoning Mix; 1 pound jumbo or extra-large shrimp peeled and deveined; 1 package (14 oz) shredded coleslaw mix; 1 large ripe mango peeled, seeded and chopped (1 cup); 1/2 cup chopped red bell pepper; 1/4 cup chopped fresh cilantro

A summertime favorite for cookouts and picnics – shrimp tossed with coleslaw. In this unique version, chili-marinated shrimp are grilled before tossing with the coleslaw, mango and lime vinaigrette.

15m

PREP TIME

6m

COOK TIME

222

CALORIES

9

INGREDIENTS

Servings: 6

Ingredients

Step1
1/3 cup lime juice
1/4 cup olive oil
2 tablespoons honey
1 package McCormick® Gluten Free Chili Seasoning Mix
1 pound jumbo or extra-large shrimp, peeled and deveined
1 package (14 ounces) shredded coleslaw mix
1 large ripe mango, peeled, seeded and chopped (1 cup)
1/2 cup chopped red bell pepper
1/4 cup chopped fresh cilantro

KEY PRODUCTS

INSTRUCTIONS

1 Mix lime juice, oil, honey and Seasoning Mix in small bowl until well blended. Place shrimp in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 15 minutes.
2 Meanwhile, mix coleslaw mix, mango, bell pepper and cilantro in large bowl. Add remaining marinade; toss to coat. Cover. Refrigerate until ready to serve.
3 Remove shrimp from marinade. Discard any remaining marinade. Place shrimp in grill basket, grill rack or thread onto skewers.
4 Grill over medium heat 2 to 3 minutes per side or until shrimp turn pink. Cool shrimp then coarsely chop. Add to coleslaw mixture; mix well.

TIPS AND TRICKS

Test Kitchen Tip: If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with shrimp. This prevents them from burning when on the grill.