Broccoli Slaw tossed with a creamy dressing and served with spicy shrimp.
- 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
- 1 sweet mini bell peppers (julienned)
- 2 tbsp. freshly chopped cilantro (or parsley)
- 1 cup cherry tomatoes
- 3 slices cooked no sugar added bacon
- 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
- 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!
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.