Best 5 Shrimp Coleslaw Recipes

**Shrimp Coleslaw: A Refreshing and Flavorful Salad Perfect for Summer Gatherings**

Shrimp coleslaw is a delightful and refreshing salad that combines the succulent sweetness of shrimp with the crisp crunch of shredded cabbage, carrots, and other vegetables. Dressed in a tangy and creamy mayonnaise-based dressing, this salad is a perfect side dish for summer cookouts, potlucks, or as a light and healthy lunch. With variations that include adding fruits like apples or grapes, crunchy nuts like almonds or walnuts, and herbs like dill or parsley, there's a shrimp coleslaw recipe to suit every taste. Whether you prefer a classic coleslaw or one with a twist, this versatile salad is sure to be a hit at your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

BBQ SHRIMP PIZZA WITH ONIONS, BACON AND JACK BLUE CHEESE COLESLAW

BBQ Shrimp Pizza with Onions, Bacon and Jack Blue Cheese Coleslaw image

Provided by Robin Miller : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound refrigerated or frozen pizza crust or bread dough, thawed according to package directions if frozen
1 cup prepared barbecue sauce
1/2 cup thinly sliced red onions
8 cooked shrimp, cut into 1/2-inch pieces
4 slices turkey bacon, cooked until crisp and crumbled
1/2 cup sliced black olives
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded mozzarella cheese
3 tablespoons cider vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1/2 cup raisins
1/4 cup crumbled blue cheese
Salt and freshly ground black pepper
1 packaged coleslaw mix

Steps:

Preheat oven to 450 degrees F. Roll pizza crust into a large rectangle, about 14 by 10 inches.
Top pizza with barbecue sauce, to within 1/2-inch of the edges. Top with onions, shrimp, bacon, olives, and both cheeses. Bake 10 to 12 minutes, until cheese melts and crust is golden brown.
Meanwhile, in a small bowl, whisk together the cider vinegar, olive oil and Dijon mustard. Stir in the raisins and the crumbled blue cheese. Season with salt and pepper and toss with the packaged coleslaw mix in a large bowl. Serve with pizza.

SHRIMP COLESLAW

Shrimp Coleslaw image

I was making coleslaw one day and decided to add some salad shrimp to it, and it was great. My family loves it.

Provided by Nancy Jackson

Categories Other Salads

Time 10m

Number Of Ingredients 6

Ingredients

1 pkg one bag of coleslaw mix
6 Tbsp mayonaise
3 Tbsp apple cider vinegar
3 Tbsp sugar
1 1/2 lb salad shrimp 1/2 # will be 2 cups
2 green onions chopped

Steps:

1. Put the bag of coleslaw mix into a large bowl.
2. Mix up the dressing in a separate bowl. Add the mayonaise, cider vinegar, and sugar. Stir up with a fork.
3. Pour dressing over coleslaw mix and stir together until well dressed.
4. Rinse shrimp in a strainer with cold water. Drain well, add to coleslaw mix and stir together gently.
5. Add chopped green onions if your family likes onions. If not just leave them out.

SHRIMP WITH WARM GERMAN-STYLE COLESLAW

Shrimp with Warm German-Style Coleslaw image

We love anything that is tangy or has bacon. With fennel and tarragon, this is a super savory dish. I use the medley from Minute Rice if I don't have time to make my own. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

6 bacon strips
2 tablespoons canola oil, divided
3 cups finely shredded green cabbage
1/2 cup finely shredded carrot (1 medium carrot)
1 cup finely shredded red cabbage, optional
1/2 cup finely shredded fennel bulb, optional
6 green onions, finely chopped
3 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup red wine vinegar
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 cups hot cooked rice or multigrain medley

Steps:

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off pan drippings, discarding all but 2 tablespoons. Crumble bacon., In same skillet, heat 1 tablespoon drippings with 1 tablespoon oil over medium heat. Add green cabbage, carrot and, if desired, red cabbage and fennel; cook and stir until vegetables are just tender, 1-2 minutes. Remove to a bowl. Stir in green onions, parsley, tarragon, salt and pepper; toss with vinegar. Keep warm., Add remaining drippings and remaining oil to skillet. Add shrimp; cook and stir over medium heat until shrimp turn pink, 2-3 minutes. Remove from heat., To serve, spoon rice and coleslaw into soup bowls. Top with shrimp; sprinkle with crumbled bacon.

Nutrition Facts : Calories 472 calories, Fat 20g fat (5g saturated fat), Cholesterol 156mg cholesterol, Sodium 546mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.

COLESLAW WITH BAY SHRIMP AND TARRAGON

Coleslaw with Bay Shrimp and Tarragon image

Provided by Sharon Buck

Categories Salad Onion Shellfish Vegetable Side Quick & Easy Lunch Mayonnaise Seafood Shrimp Carrot Summer Chill Tarragon Cabbage Bon Appétit Florida Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup mayonnaise
1/4 cup fresh lemon juice
1/2 teaspoon dried tarragon
6 cups thinly sliced green cabbage
1 1/2 cups coarsely grated carrots
1 cup thinly sliced red onion
1 pound cooked bay shrimp

Steps:

Combine mayonnaise, lemon juice and tarragon in large bowl; whisk to blend. Mix in cabbage, carrots and onion. Season to taste with salt and pepper. Mix in shrimp. Cover and refrigerate at least 30 minutes and up to 4 hours.

SHRIMP COLESLAW SALAD

SHRIMP COLESLAW SALAD image

Categories Leafy Green Shellfish Side No-Cook Quick & Easy

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2/3 Cup mayonnaise
2 tablespoons tarragon vineger
2 tablespoons cream
2 tablespoons finely chopped parsley
2 tablespoons minced onion
1/2 teaspoon celery seed
1/2 teaspoon crushed basil
1/2 salt
1/4 teaspoon pepper
1 1/2 cups cooked shrimp, coarsely chopped
2 cups finely shredded cabbage
1 cup chopped celery

Steps:

Combine first nine ingredients and blend well. Cover and chill. Combine shrimp, cabbage, and celery; cover and chill. Shorly before serving, add dressing to shrimp and toss lightly to mis thoroughly.

Tips:

Choose fresh and succulent shrimp. Look for shrimp that are firm to the touch and have a bright, translucent appearance. Avoid shrimp that are slimy or have a strong odor.
Cook the shrimp properly. Shrimp should be cooked quickly over high heat to prevent them from becoming tough or rubbery. Overcooked shrimp will be dry and flavorless.
Use a variety of vegetables. The best coleslaw recipes use a variety of vegetables, such as shredded cabbage, carrots, celery, and onions. You can also add other vegetables, such as broccoli, cauliflower, or bell peppers.
Make a flavorful dressing. The dressing is what brings all the flavors of the coleslaw together. Use a combination of mayonnaise, vinegar, sugar, and spices to create a dressing that is both tangy and creamy.
Let the coleslaw chill. Coleslaw is best served chilled. This allows the flavors to meld and develop. You can chill the coleslaw for at least 30 minutes before serving.

Conclusion:

Shrimp coleslaw is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a little bit of planning, you can make a shrimp coleslaw that will be the hit of your next party or gathering.