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.
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

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.

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NUTRITION INFORMATION

(per Serving)

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