Emerald Isle Shrimp Salad with Crunchy Carolina Slaw
Shrimp burgers on Carolina’s Crystal Coast are not what you might expect. Heaps of crispy fried, fresh from the ocean shrimp are piled on a soft bun and topped with creamy cole slaw. Delicious? Definitely. Healthy? Not so much. Now take those same shrimp and use them to top a salad of healthy greens and tangy, mayonnaise-free broccoli slaw. Here’s a taste that will take you right back to the beach, but with fewer carbs, fewer calories, and a lot more nutrients.
Ingredients
- Crunchy Carolina Slaw
- 3 1/2 Tbs. ketchup
- 2 1/2 tsp. cider vinegar
- 2 1/2 Tbs. sugar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- Pinch cayenne
- 1 (12-oz.) pkg. Mann's Broccoli Slaw, roughly chopped
- Fried Shrimp
- 2 c. flour
- 2 c. cornmeal
- Salt and pepper, to taste
- 1 lb. medium shrimp, peeled
- Oil, for frying
- Salad:
- 6 c. chopped romaine lettuce
Instructions
- Make the slaw: Mix together the ketchup and vinegar in a medium non-reactive bowl. Stir in the sugar, salt, pepper, and cayenne until well combined. Toss in the broccoli slaw and mix well. Cover and refrigerate 1 hour or more. Adjust seasonings as needed before serving.
- Make the shrimp: Mix the flour, cornmeal, and salt and pepper in a large bowl. Toss the shrimp in the flour, coating well. Heat oil in a large skillet until a pinch of flour dropped in the oil sizzles rapidly. Fry shrimp in batches until golden brown, about 3 minutes. Remove from oil and drain well.
- Divide lettuce between serving plate. Top with crunchy slaw and surround with fried shrimp. Serve with hot sauce, if desired.
Notes
Note: To save time, 3 c. frozen fried shrimp (prepared according to package directions) or fried shrimp from the drive-thru may be substituted.
Looks great Felice!