By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
249 cal · 50 min
Chipotle Shrimp Coleslaw
Recipe GLPR166dd78f95b3df
Rate this recipe
Average rating: 4.5 (1)
A vibrant, zesty coleslaw featuring tender shrimp seasoned with smoky chipotle spices, tossed with shredded red cabbage, fresh cilantro, and a tangy lime-vinegar dressing. Light, refreshing, and full of bold Mexican-inspired flavors.
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Ingredients
1 pound small shrimp, peeled and deveined
1 tablespoon kosher salt
8 cup shredded red cabbage
¼ cup fresh cilantro, chopped
2 clove garlic cloves, finely minced
¼ medium red onion, diced
¼ cup mayonnaise
2 tablespoon fresh lime juice
1 tablespoon red wine vinegar
½ teaspoon smoked paprika
¼ teaspoon chipotle chile powder
¼ teaspoon ground cumin
Directions
In a small bowl, combine the smoked paprika, chipotle chile powder, and ground cumin. Set the spice blend aside.
Pat the shrimp dry with paper towels. Sprinkle the shrimp with kosher salt and the spice blend, tossing gently to coat evenly.
Heat a large skillet over medium-high heat. Once hot, add the shrimp and cook for 2–3 minutes per side, until they turn pink and opaque with an internal temperature of 145°F. Transfer to a cutting board to cool slightly, then cut into bite-sized pieces.
In a large mixing bowl, combine the shredded red cabbage, minced garlic, diced red onion, and chopped cilantro.
In a separate small bowl, whisk together the mayonnaise, lime juice, and red wine vinegar until smooth.
Add the cooled shrimp to the cabbage mixture, then pour the dressing over everything. Toss well to combine, ensuring the dressing coats all the vegetables and shrimp evenly.
Serve immediately for best texture, or refrigerate for up to 2 hours before serving.
Comments
Chipotle Shrimp Coleslaw hits the Charlotte sweet spot: shrimp is local from the coast, cabbage and red onion are cheap staples at every chain, and all spices are standard at Walmart, ALDI, or Food Lion. The stated 50 minutes is honest—shrimp cooks fast but you need time to dress the slaw and let flavors marry. Cost per serving lands around $3.50 to $4.00, driven by the shrimp; this is a weeknight splurge, not budget fare. The dish is a textbook no-fuss assembly once shrimp hits the pan: quick sear, toss with slaw, done. It does not reheat well—coleslaw softens and shrimp toughens—so it's a same-night meal, which suits a smaller household or light supper but not a family with hungry seconds.
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