Fried Shrimp and Rainbow Slaw Bowls


Main Dish
Fried Shrimp and Rainbow Slaw Bowls

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    Fish fry for your Friday! Enjoy these classic breaded and fried shrimp over fresh spring vegetables all wrapped up in a cabbage bowl.

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    Servings and Ingredients

    Serves 4
    1 (1-lbs.) pkg. wild USA Gulf raw shrimp, (16-to-20-ct.), thawed
    3 tbsp. fresh lemon juice
    2 tbsp. Gustare Vita olive oil
    2 tbsp. fresh basil, finely chopped
    3 clove(s) Hy-Vee Short Cuts peeled garlic, minced
    1 tbsp. Hy-Vee honey
    1 tbsp. Hy-Vee white distilled vinegar
    1 (1-lbs.) pkg. Hy-Vee Short Cuts spring veggie blend
    ⅓ c. Zatarain's New Orleans Style Fish Fri seasoned seafood breading mix
    Hy-Vee canola oil, for frying
    4 large green cabbage leaves, for serving

    Things To Grab

    • Medium bowl
    • Vegetable peeler
    • Paper towels
    • Large, heavy skillet
    • Oil thermometer


    1. Peel and devein shrimp; remove tails. Set shrimp aside.

    2. Combine lemon juice, olive oil, basil, garlic, honey, and vinegar in a medium bowl for vinaigrette; set aside.

    3. Cut mushrooms in veggie blend into slices and bell pepper into thin strips for slaw. Using a vegetable peeler, but asparagus spears into thin ribbons. Cut carrot chips into thin pieces. Add mushrooms, bell pepper strips, asparagus ribbons, and carrots to vinaigrette; toss to coat. Cover and refrigerate.

    4. Pat shrimp dry with paper towels. Toss shrimp with breading mix to coat. Heat about 2-inches canola oil in a large, heavy skillet over medium-high heat to 350 degrees. Deep-fry shrimp in batches for 2 to 3 minutes or until opaque and golden brown, turning once halfway through.

    5. To assemble, place a cabbage leaf on each serving plate. Divide slaw among the cabbage leaves, then top with shrimp.

      Hyvee Culinary Expert Tip
      Nutrition facts cannot be accurately calculated for fried foods.
      Hy-Vee Test Kitchen

    Recipe Source:

    Seasons April 2019