Serves 8
35 min
Brightsen's Jalapeño Shrimp Coleslaw
Recipe GLPR261e1ab15902af
A vibrant seafood coleslaw featuring tender shrimp tossed with crisp Napa cabbage, jalapeños, and a zesty house-made Creole mustard aioli. Fresh herbs and vegetables create a bright, balanced dish that's both hearty and refreshing.
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Ingredients
8 oz Raw medium shrimp, roughly chopped
1 Lemon, quartered
1 tbsp Fresh lemon juice
to taste Kosher salt
to taste Freshly ground black pepper
2 Jalapeño peppers, seeded and finely chopped
¼ cup White wine vinegar
1 tbsp Dry mustard
1 tbsp Creole mustard
1 tsp Sugar
2 Garlic cloves, finely chopped
2 Egg yolks
1½ cup Canola oil
¼ cup Fresh parsley, finely chopped
3 Scallions, thinly sliced
1 Medium carrot, grated
12 oz Napa cabbage, thinly sliced
Directions
Prepare the aioli: Whisk together egg yolks, dry mustard, Creole mustard, minced garlic, white wine vinegar, and sugar in a medium bowl until well combined.
Slowly drizzle canola oil into the egg mixture while whisking constantly, adding just a few drops at a time until the mixture begins to emulsify. Continue whisking and adding oil in a thin stream until all oil is incorporated and the aioli is thick and creamy. Season with salt and pepper to taste.
Heat a large skillet over medium-high heat. Add the quartered lemon to the dry skillet and place the chopped shrimp on top of the lemon pieces. Season shrimp with salt and pepper.
Cook the shrimp for 2 to 3 minutes, stirring occasionally, until they turn pink and reach an internal temperature of 160°F. Remove from heat and let cool slightly, then discard the lemon pieces.
In a large bowl, combine the sliced Napa cabbage, grated carrot, sliced scallions, chopped jalapeños, and fresh parsley.
Add the cooled shrimp to the vegetables and drizzle with the fresh lemon juice. Pour the prepared aioli over the mixture and toss gently until all ingredients are evenly coated.
Season the coleslaw with additional salt and pepper to taste. Serve immediately or refrigerate until ready to serve.
