Zesty Shrimp with Cabbage and Corn Slaw Recipe

1      Reviews by:    Barry Mashburn   Zesty Shrimp with Cabbage and Corn Slaw Recipe is a delicious Tex-Mex shrimp dish using lemon and orange juice, honey, purple cabbage, corn, ancho chili powder, coriander and olive oil served on tostadas in this delicious shrimp recipe. 3397

INGREDIENTS

• 2 tbsp fresh lemon juice
• 2 tbsp fresh orange juice
• 1 tsp honey
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 small head purple cabbage, cored and shredded (about 2 cups)
• 1/4 cup fresh corn kernels (about 1/2 ear)
• 1 tbsp olive oil
• 1 lb. medium peeled and deveined shrimp, cut in 1/3s
• 3/4 tsp ancho chili powder
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 8 tostadas

DIRECTIONS

• In a medium bowl, whisk together 2 tbsp each fresh lemon and orange juice, 1 tsp honey and 1/2 tsp each salt and pepper.
• Add 1/4 small head purple cabbage (cored and shredded; about 2 cups) and 1/4 cup fresh corn kernels (about 1/2 ear) and toss to coat.
• Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 1 lb. medium peeled and deveined shrimp (cut in thirds) with 3/4 tsp ancho chili powder, 1/2 tsp ground coriander and 1/2 tsp salt.
• Add the shrimp to the skillet and cook, tossing occasionally, until opaque throughout, about 3 minutes. Top 8 tostadas with the shrimp mixture and the cabbage and corn slaw.