Cabbage and Brussels Slaw with Shrimp
Ingredients
- ¾ lb peeled and deveined, wild-caught raw shrimp
- 3 Tbsp extra virgin olive oil
- 3 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp pure maple syrup
- ¼ cup chopped raw pecans
- 2 Tbsp 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 large 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 large bowl.
- Toast nuts and sunflower kernels in a large 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.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
632
|
632
|
| Fat (g) | 38 | 38 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 32 | 32 |
| Carb (g) | 47 | 47 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 543 | 543 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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