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Gluten-Free Grilled Shrimp Mango Slaw
main dishes

Gluten-Free Grilled Shrimp Mango Slaw

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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

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Ingredients

6

Servings

  • 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

  • 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.

Nutrition information (per Serving)

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