Cabbage and Brussels Slaw with Shrimp
Ingredients
- ¾ lb peeled and deveined, wild-caught raw shrimp
- ¼ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp pure maple syrup
- ½ cup chopped pecans
- ¼ cup raw sunflower kernels
- ½ small red cabbage, thinly sliced
- ½ (12-oz) pkg shredded Brussels sprouts
- ½ (10-oz) pkg shredded carrots
- 1 small Granny Smith apple, thinly sliced
Instructions
- Bring a pot of salted water to a boil; add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Drain and immediately plunge shrimp into an ice water bath to stop the cooking process.
- Meanwhile, whisk together oil, vinegar, mustard, and syrup in a medium bowl.
- Toast nuts and sunflower kernels in a nonstick skillet over medium heat until fragrant and browned.
- Drain shrimp, and add to vinaigrette; toss.
- Add cabbage, nuts, sunflower kernels, and remaining ingredients; toss. Let stand 15 minutes; toss again, and serve immediately.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
