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 & Spicy Shrimp Salad
- Total Time: 20 mins
- Yield: 4 1x
Description
Broccoli Slaw tossed with a creamy dressing and served with spicy shrimp.
Ingredients
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
DRESSING:
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
Instructions
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!
Notes
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.
- Prep Time: 15 mins
- Cook Time: 5 mins
Keywords: Broccoli slaw and shrimp salad
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One word to describe this salad Amazing! I made it tonight and this will be a keeper. The dressing is rich tasting and delicious. Can’t wait to try more recipes from you. Thank you for sharing this recipe😋
YAY! That is so awesome to hear! Thank you so much for snaring love.
I just made this today. I love the flavors! I’m so glad I found your blog.
This makes my day EVERYTIME! Hearing about you guys making my recipes in your kitchen is the best gift. Thank you so much!
Is there a substitute for the ghee? Thank you. Looks wonderful!
Hi Mary! Of course you can use whatever fat you prefer. Olive oil, avocado oil…etc
I am not the greatest of chefs and found this recipe which was so great because it was simple and it was AMAZING. Easy instructions as far as cooking and one of the most delicious whole30 recipes I’ve had yet!
Thank you for sharing Haley! I am so glad you enjoyed the recipe! Definitely one of my favorites
I made this for dinner; the family loved it!! Had a little leftover for lunch today; it does get better the longer it sits! The flavors play nicely off each other. This will be on repeat at our house!
Yes to leftovers! I am so happy you enjoyed the recipe Karen! That makes me so incredibly happy.
Wow! This was sooo good. I would recommend making the slaw the night before and letting it sit. Then the next day you have a 5 minute dinner. I skipped the turmeric because I was out, but everything came together wonderfully. Highly recommend!
Yay! I’m so glad you enjoyed it Rachael! It really does get better by the day! Thanks for the tip love! Glad to have you here
Wow! This is incredible. So happy I found your recipe and blog. Thank you for taking the time to share
Thank you so much Ashley! I am so glad you love it. It’s a really special one.
Amazing! It’s like a deconstructed poboy. Only change was using greek yogurt instead of the mayo
Yum! Using yogurt is a great substitution. Love it!
I made this for the family last night and it was delicious!!! The shrimp came out amazing!!!
Thank you so much Anna! So glad you loved it!
We really enjoyed this recipe. Served with fresh pineapple and garlic bread. Next time I’ll add avocado slices on the side as well. Comes together quickly.
Oh Theo serving with pineapple and garlic bread sounds amazing! So glad you enjoyed it
For leftovers, you mentioned to store the salad and shrimp in separate containers.Should I do the same for the dressing or can that be mixed in with the slaw?
I’m guessing this is the same person as above? I answered in more detail above.
For the leftovers, you said to store the salad and shrimp in separate containers. Should I do the same for the dressing?
No you can just mix the dressing in With the salad and store it that way. The longer the dressing and broccoli slaw sit, it gets better. I recommend storing the salad and shrimp separately so you can reheat the shrimp if you want to.
This is such a great recipe! Thank you!
Thank you Lauren! So happy you enjoy it!
This is SO good!! I love the flavors. And it’s so colorful and beautiful on the plate (though still not as pretty as your photos). I think it would also work well with chicken instead of shrimp.
Hi Alisa! Yes it is always great with chicken or steak!
This was amazing! The slaw somehow gets even better after the first day! This is the first recipe I have made from your website, and I can’t wait to try more!
Thank you Annie! I am so happy you enjoyed it!
I was looking for something easy, healthy and of course delicious when I came across this recipe. I’m so glad I did! The whole family enjoyed it, even my picky, no vegetable eating 18 year old son. I can’t wait to try more of your recipes so I bought your cookbook!
woohoo!! We love it when we are “picky eaters” approved! Thank you for sharing Alexandra!
Absolutely loved this recipe!! So easy to put together that I felt like a professional chef. The dressing is also so good that I will make sure to make extra next time to put on another salad.
You go Shanean!! I love it when my recipes make people feel so empowered in the kitchen. That dressing really is so dope right?!?
We always try new things, and we tried this and loved it! I was surprised how tasty this was! Right down to the dressing. Awesome recipe.
Thank you Kara! I really appreciate you so much