This broccoli slaw & spicy shrimp salad is the true definition of a “clean out the fridge” kind of recipe. I didn’t really know what to do with the package of broccoli slaw I had in the fridge. I thought about adding it to different salads and meals, but I never did. Of course, I didn’t want it to go bad. So, I decided to pair it with some beautiful wild caught shrimp and a creamy dressing. It’s a very simple and quick dish, but it’s hearty, colorful, and so delicious the whole family will love it.
I always get requests on Instagram to create more “take to work” friendly lunches that don’t need to be reheated. Well, this broccoli slaw & spicy shrimp salad is going to be your new favorite desk lunch. It’s definitely one of those salads the longer it sits, the better it becomes.
Why we love Broccoli Slaw:
There are many reasons to fall in love with this salad, but here are a few of our favorites.
This recipe is very personal and versatile. If you aren’t a fan of shrimp or shellfish in general, you can always use the same rub we used for the shrimp to season up some chicken or pork and pair that with the slaw. You can also switch up the ingredients in the slaw. As you will see if the full recipe below, we added purple onions, sweet mini bell peppers, cilantro, cherry tomatoes, and bacon pieces. However, the ingredients list is completely customizable. You can switch things up and add your own favorite vegetables. Or you don’t eat bacon, omit it and just finish the salad with the shrimp, chicken, fish or whatever you choose.
Of course, another reason why I adore this recipe is that it’s Whole30 and Paleo friendly. Broccoli slaw & spicy shrimp salad is one of those recipes that will get your creative juices flowing in the kitchen. Especially if you’re doing a Whole30, it’s a great way to try new vegetables, and create a beautiful dish that is so colorful and eye-catching, the whole family will want to try it.
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Broccoli Slaw tossed with a creamy dressing and served with spicy shrimp.
1 lb. wild-caught shrimp (peeled and deveined)
1 tsp. old bay seasoning
1/2 tsp. ground turmeric
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1 tbsp. grass-fed ghee
1 tbsp. lemon juice
1/2 a purple onion (sliced)
1 12- ounce pack of broccoli slaw
5 sweet mini bell peppers (julienned)
2 tbsp. freshly chopped cilantro (or parsley)
1 cup cherry tomatoes
3 slices cooked no sugar added bacon
1/2 a cup avocado mayo
2 tbsp. yellow mustard
1 1/2 tsp. lemon juice
1/4 tsp. garlic powder
1/4 tsp. cracked black pepper
1 tbsp. filtered water
To begin, pat the shrimp dry and toss them with the old bay seasoning, turmeric, cayenne pepper, and garlic powder. Now, heat the ghee over medium-high heat in a large skillet. Add the shrimp to the pan and sear for ~3 minutes on both sides or until the shrimp is pink. Remove the shrimp from the heat, toss with 1 tablespoon of lemon juice and set them aside.
Now, add the broccoli slaw, purple onions, bell peppers, cilantro, tomatoes and bacon to a large mixing bowl and aside.
Now, add all of the ingredients needed for the dressing to a small mixing bowl and whisk until creamy.
Add the dressing to the broccoli slaw mixture and toss to combine. Season with a couple pinches of sea salt to your desired taste. Transfer the salad to a serving dish and finish with the spicy shrimp. Garnish with lemon wedges and enjoy!
Store your leftovers in air-tight containers. If possible, try to store the salad and shrimp in separate containers. Will last in the fridge for up to 4 days. If you are making this recipe during your Whole30, please read your labels very closely especially when it comes to choosing mustards and mayonnaise. Make sure they are compliant and there is no sugar added.
Keywords: Broccoli slaw and shrimp salad
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