Shrimp Slaw

Recently, I managed to recreate a recipe that’s a favorite at the lodge.  I thought they’d be excited – I was wrong.   I realized they didn’t  want me to make Shrimp Slaw. They want to bring it from the coast.  And there you go!  So, I hope you enjoy this slaw as much as we do.  It will be a regular dish in our home.  Use it as a side, or a main dish served on lettuce.

Shrimp Slaw

Shrimp Slaw

Total Time: 30 minutes

Yield: Serves 4-6


  • 1 lb chopped not shredded cabbage
  • 1 cup finely chopped bell pepper
  • 1 bunch chopped green onion ( including green tops)
  • Half jalapeño, seeded
  • 1 -2 lb cooked small shrimp
  • Dressing
  • 1 cup mayonnaise
  • 3-4 TBSP lemon juice, rice vinegar or white wine vinegar
  • 1 TBSP Tony Chachere's Seasoning
  • 3 TBSP prepared horseradish (less if strong)
  • ½-1 tsp garlic powder
  • ½ tsp sugar, or little seasoned rice vinegar


  1. There's a couple things I did to make this a quick and easy recipe, in addition to being incredibly delicious. First I used cabbage prepackaged for slaw. Then I put the cabbage, bell pepper, green onion and jalapeño in the processor, and pulsed to produce a small chop.
  2. Combine veggies with shrimp.
  3. Dressing
  4. Combine all ingredients.
  5. Toss with salad.
  6. Refrigerate.