Description
These Spicy Slaw Bowls with Shrimp & Edamame are fresh, colorful, and packed with protein and bold Asian-inspired flavors. Juicy seasoned shrimp, crunchy cabbage slaw, tender edamame, and a creamy spicy dressing come together for a delicious and satisfying meal. Perfect for healthy lunches, quick dinners, or weekly meal prep.
Ingredients
For the Bowls:
- 1 lb large shrimp, peeled and deveined
- 3 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shelled edamame, cooked
- 1 large carrot, shredded
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon sesame seeds
For the Spicy Dressing:
- ¼ cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon lime juice
- 1 teaspoon soy sauce
- 1 teaspoon honey
- 1 tablespoon water, as needed
Instructions
- Prepare the Spicy Dressing: In a small bowl, combine mayonnaise, sriracha, lime juice, soy sauce, and honey. Whisk until smooth, adding water as needed to thin the dressing.
- Season the Shrimp: Pat the shrimp dry with paper towels and season with garlic powder, paprika, salt, and black pepper.
- Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, until pink, opaque, and cooked through.
- Cool the Shrimp: Remove the shrimp from the skillet and allow them to cool slightly.
- Combine the Slaw Ingredients: In a large bowl, combine green cabbage, red cabbage, shredded carrot, bell pepper, and cooked edamame.
- Toss with Dressing: Add half of the spicy dressing and toss until the vegetables are lightly coated.
- Assemble Bowls: Divide the slaw mixture among four serving bowls.
- Add Shrimp: Arrange the cooked shrimp over each bowl.
- Garnish and Serve: Garnish with green onions, fresh cilantro, and sesame seeds. Drizzle with the remaining dressing and serve immediately.
Notes
- Adjust the sriracha amount depending on your preferred spice level.
- Use pre-shredded coleslaw mix to save preparation time.
- Add cooked brown rice or quinoa for a more filling meal.
- Replace shrimp with grilled chicken or crispy tofu if desired.
- Store the dressing separately to keep the vegetables crunchy.
- Refrigerate leftovers in airtight containers for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Salad Bowls, Seafood, Meal Prep
- Method: Stovetop
- Cuisine: Asian-Inspired
