Brightsen's Jalapeño Shrimp Coleslaw

Name: Brightsen's Jalapeño Shrimp Coleslaw
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 8
Cuisine: Creole
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

Recipe GLPR261e1ab15902af

Creole

Salad

35 min

102 cal

Servings: 8

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.5

Shrimp is coast-adjacent and available year-round at all Charlotte chains, and the rest of the produce and pantry staples are easy finds; creole mustard is standard at Food Lion and Kroger, and jalapeños are reliable. The dish costs roughly $3.50 to $4.00 per serving driven by shrimp, which is manageable but not budget-friendly. The 35-minute claim ignores emulsifying the aioli by hand (egg yolk and oil), which adds real time and attention; expect closer to 50 minutes if you're not using an immersion blender. This is a same-night dish that doesn't reheat well because the coleslaw wilts and the shrimp firms up, so it's best fresh; the large yield works for a dinner party or meal-prep lunch boxes, but not as a leftover.