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{Best Guest} Chipotle Shrimp Slaw w/ Zesty Yogurt Dressing
Prep Time
30 mins
Cook Time
8 mins
Total Time
38 mins
Spicy and tangy, this slaw makes a great lunch as well as a starter or side at your next BBQ or potluck.
Servings: 8 to 10
Calories: 140 kcal
Author: Christine | Mid-Life Croissant
For the shrimp
  • 2 large cloves garlic minced
  • 2 chipotle peppers in adobo minced
  • juice of one lemon
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 pounds raw medium-sized shrimp; peeled cleaned and deveined
For the slaw
  • 1/2 head red cabbage shredded
  • 2 green apples shredded and tossed with lemon juice to prevent oxidizing
For the dressing
  • 1 cup 0% plain greek yogurt
  • zest of 1 lime
  • juice of 2 limes
For the shrimp
  1. In a small mixing bowl, combine garlic thru black pepper and mix well.
  2. Add shrimp and toss to coat thoroughly.
  3. Cover and refrigerate for 30 minutes.
  4. While shrimp is marinating, make the dressing.
For the dressing
  1. Combine yogurt, zest and lime juice and stir well. If it's too thick add a little olive oil or more juice until you reach desired consistency.
  2. Preheat oven to 400 degrees F
  3. Remove shrimp from refrigerator.
  4. Shake excess marinade off shrimp and spread in an even layer on baking sheet.
  5. Roast at 400 degrees for 6 to 8 minutes, until pink and cooked through.
  6. Let cool to room temperature.
To assemble
  1. In a large serving bowl, combine shredded cabbbage, apple, and shrimp. Toss well. Coat with yogurt dressing and toss or serve dressing on the side.
Recipe Notes

Calorie information is approximate and will vary according to serving size.