Ingredients
1 lb (450g) raw shrimp, peeled and deveined
1 medium zucchini, julienned or spiralized
1 small red cabbage, finely shredded
1 small carrot, grated
2 tablespoons olive oil
1 small lime, juiced
1 clove garlic, minced
1 tablespoon honey or maple syrup
1 teaspoon chili flakes (optional)
1/2 cup chopped fresh cilantro
Salt and pepper to taste
Instructions
In a large bowl, mix together the shredded zucchini, red cabbage, and grated carrot.
In a separate small bowl, whisk together olive oil, lime juice, minced garlic, honey (or maple syrup), and chili flakes (if using) to create the dressing.
Pour the dressing over the slaw and toss gently to coat.
Heat a skillet over medium-high heat. Add a splash of olive oil and sauté the shrimp until pink and just cooked through, about 2-3 minutes per side.
Add the cooked shrimp to the slaw and mix in the chopped cilantro.
Season with salt and pepper to taste. Serve immediately or refrigerate for a fresh, chilled bowl.
Notes
For meal prep: Assemble the slaw and store shrimp separately in the fridge for up to 2 days.
Add sliced avocado or cherry tomatoes for extra freshness if desired.
For a vegan option, substitute shrimp with cooked chickpeas or tofu.
- Prep Time: 15
- Cook Time: 6
- Category: Low Calorie Meals
- Method: Sautéing
- Cuisine: American
- Diet: Low-Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 180mg