Gluten-Free Grilled Shrimp Mango Slaw

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.

Serves: 6
15 mins Prep time 6 mins Cook time
15 mins Prep time
6 mins Cook time
  • 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.

  • Meanwhile, mix coleslaw mix, mango, bell pepper and cilantro in large bowl. Add remaining marinade; toss to coat. Cover. Refrigerate until ready to serve.

  • Remove shrimp from marinade. Discard any remaining marinade. Place shrimp in grill basket, grill rack or thread onto skewers.

  • 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.

Cooking tip

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.

Nutrition information

(Amount per serving)

  • 222Calories: 222Cholesterol: 112mg
  • Sodium: 366mgProtein: 14g
  • Total Fat: 10gFiber: 3g
  • Carbohydrate: 19g