- 2 c. shredded cabbage (green, red, or a combination)
- 1 green onion, chopped
- 2 T. mayonnaise
- Juice of 1 lime (reserve 1 tsp. for adding to the shrimp)
- Salt & pepper, to taste
- 1 pound large shrimp, peeled and deveined
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- ½ tsp. garlic powder
- ¼ tsp. ground cumin
- ¼ tsp. ground cayenne pepper
- ¼ tsp. salt
- 1 T. olive oil
- Warm flour tortillas, for serving
To make the slaw, combine the shredded cabbage, green onion, mayonnaise, lime juice (reserve 1 tsp. for the shrimp), salt and pepper. Mix until lightly coated; set aside.
In another bowl, season the shrimp with the chili powder, smoked paprika, garlic powder, cumin, cayenne pepper, and salt. Mix well to coat all sides.
Heat the olive oil in a large pan or skillet over medium-high heat and sauté the shrimp. Cook on each side for about 2 minutes until they curl and become opaque. While the shrimp are still in it, deglaze the pan with about a teaspoon of fresh squeezed lime juice and mix well. You can serve the slaw cold or toss it in the pan with the shrimp after you've removed it from the heat to warm the slaw. Serve the shrimp and slaw tucked inside warm flour tortillas.
- Yields: 4 servings
- Preparation Time: 20 minutes