Grilled Shrimp Skewers with Citrusy Cabbage Slaw
Grilled Shrimp Skewers with Citrusy Cabbage Slaw
Grilled Shrimp Skewers with Citrusy Cabbage Slaw
By Micah Siva (@noshwithmicah)
Rated 5.0 stars by 1 users
Tender shrimp are marinated in zesty West Coast Bay Seasoning, Oaktown's nod to the classic Old Bay, featuring smoky paprika, savory celery, tangy mustard and citrusy Szechuan pepper. Paired with a refreshing citrusy cabbage slaw, this dish is a delightful balance of savory and bright, with a crunchy, tangy slaw that complements the rich, smoky shrimp. Whether served as a light main or paired with rice or noodles, this recipe is sure to impress with its bold, coastal-inspired flavors. Ideal for summer cookouts or a quick weeknight dinner!
Ingredients
Shrimp:
- ¼ cup orange juice
- ¼ cup avocado oil
-
2 tablespoons Oaktown Spice Shop West Coast Bay Seasoning
- Juice of 1 lime
-
1 lb 31/40 deveined shrimp, thawed, if frozen
- 4 to 5 skewers, soaked in water
Citrus Cabbage Slaw:
- 3 cups finely shredded red cabbage
- 1 large red grapefruit, peeled and sliced
- 1 navel orange, peeled and sliced
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- 2 green onions, thinly sliced
Dressing:
- 1 tablespoon honey
- ½ teaspoon lime zest
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
-
1 teaspoon Oaktown Spice Shop Yuzu Salt
Directions
- In a large bowl, combine the orange juice, avocado oil, Oaktown Spice Shop West Coast Bay Seasoning, and lime juice.
- Add the shrimp. Cover, and let marinate for 15 minutes, up to two hours maximum.
- Skewer 5 to 6 shrimp, and place on a plate until ready to grill. Repeat with remaining shrimp.
Make the slaw:
- In a large bowl, combine the shredded cabbage, grapefruit, orange, cilantro, mint, and green onion.
- In a small bowl, whisk together the honey, lime zest, and lime juice. Slowly drizzle the olive oil, while whisking. Add the Yuzu salt.
- Drizzle the dressing over the slaw, tossing to combine.
Heat a grill or grill pan over medium-high heat. Cook the shrimp for 2 to 3 minutes per side until pink and opaque.
- Divide the slaw between bowls, and top with two skewers of shrimp. Enjoy!
