Name: Grilled Shrimp With Spicy Slaw
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tbsp olive oil; 2 tbsp fresh lime or orange juice; Salt and black pepper, to taste; 3 cups green cabbage, thinly sliced; 1–2 fresh jalapeños, thinly sliced (seeds removed for less heat); ½ cup fresh cilantro leaves; 1–2 tbsp citrus juice (lime or orange); 1 tsp honey or sugar (optional); Salt and pepper, to taste

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Why You’ll Love This Recipe

I love how quickly this dish comes together—it’s ready in just 20 minutes but tastes like something from a beachside restaurant. The slaw is crisp and refreshing, and I can adjust the spice to my liking, from mild to fiery. The shrimp cook in minutes, making this an ideal recipe for busy weeknights or relaxed outdoor grilling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Large shrimp, peeled and deveined
Olive oil
Fresh citrus juice (such as lime or orange)
Green cabbage, thinly sliced
Fresh jalapeños, thinly sliced
Fresh cilantro leaves
Honey or sugar (optional, to balance heat)
Salt and pepper

Directions

Prepare the Shrimp
I toss the shrimp with olive oil, citrus juice, salt, and pepper.
Make the Slaw
In a large bowl, I mix the sliced cabbage, jalapeños, cilantro, and citrus dressing. If I want to balance the spice, I add a touch of honey.
Grill the Shrimp
I preheat the grill (or a grill pan) to medium-high, then cook the shrimp for about 2 minutes per side until lightly charred and just cooked through.
Assemble and Serve
I serve the shrimp over the slaw right away to keep the cabbage crisp.

Servings and timing

Serves 4. Prep time: 10 minutes. Cook time: 10 minutes. Total time: 20 minutes.

Variations

Add julienned mango or pineapple to the slaw for sweetness.
Swap shrimp for grilled chicken thighs or tofu.
Use red cabbage for extra color.
Add avocado slices for creaminess.

storage/reheating

I store leftover shrimp in an airtight container in the fridge for up to 2 days. The slaw is best eaten fresh, but undressed cabbage can be prepped ahead and stored separately.

FAQs

Can I use frozen shrimp?

Yes, I just thaw them fully and pat them dry before grilling.

How do I make this less spicy?

I use fewer jalapeños or remove the seeds and membranes.

Can I cook the shrimp on the stovetop?

Yes, a grill pan or cast-iron skillet works perfectly.

What can I serve this with?

It’s great with rice, tortillas, or as a topping for salad greens.

How do I prevent the shrimp from overcooking?

I keep an eye on them and pull them off the heat as soon as they turn pink and opaque.

Conclusion

This Grilled Shrimp With Spicy Slaw is a quick, flavorful, and colorful dish that’s as perfect for a weeknight dinner as it is for entertaining guests. With its mix of charred shrimp, crisp slaw, and citrusy spice, it’s a recipe I come back to all summer long.