Emerald Isle Shrimp Salad with Crunchy Carolina Slaw
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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.
- Prep time
- 5 mins
- Cook time
- 3 mins
- Yield
- Serves 4
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.
