Shrimp Red Cabbage Remoulade Salad

  • Prep Time
    15 mins
  • Cook Time
    30 mins
  • Serving
  • Ready In
    45 mins

Shrimp Red Cabbage Remoulade Salad

This simple shrimp salad is a light, protein-rich dish that can be enjoyed in a variety of ways. You can pack it for lunch, serve it in cups as an appetizer, add it to salads as a main protein, or even eat it just as a snack!

If you’re looking for a refreshing seafood salad, this Shrimp Red Cabbage Remoulad Salad is one of the best and most delicious choices.

   This simple, and great, colorful red cabbage salad fits fantastically as a side dish to shrimp. It can be prepared in minutes in either winter or summer. It is a huge vitamin bomb for the body, low in carbohydrates and last but not least a very delicious salad.

   The basic recipe consists of two ingredients, red cabbage and red onion, but you can enrich it with any kind of vegetable, be it Napa cabbage, celery stick, green onion, or even horseradish, it’s all just matter of fantasy.

   This dish can be prepared with peeled or unpeeled shrimp. Peeled and pre-cooked shrimp are more convenient to eat. Unpeeled, on the other hand, is much more showy in the photos and if you eat it as a “finger food”, the flavors can be enjoyed much better because the salt and garlic powder stick to the armor. This is a double treat.

   I don’t usually cook small dose of this dish because it’s our favorite. But this dose can be enough for four people.


Stir Fry Shrimp

Red Cabbage Remoulade Salad


Per Serving: 1 Plate

  • Daily Value*
  • Calories: 552
    27.6 %
  • Fat: 23.72 g
    14.4 %
  • Sodium: 2513 mg
    109.3 %
  • Carbohydrate: 34.18 g
    85.4 %
  • Fiber: 6.97 g
    27.9 %
  • Sugar: 9.48 g
    23.7 %
  • Protein: 59.5 g
    79.3 %


    First, start preparing the red cabbage, so that the flavors come together and the cabbage softens.


    Cut the red cabbage thinly.


    If you have cabbage planer, use it. You'll finish slicing faster and you'll get a more even cabbage.


    Cut also the red onion thinly.


    Mix the cut cabbage and onion together.


    Mix the cut cabbage and onion together. Salt and season with ground cumin seeds and ground black pepper, but you can also mix the spices into the next oil-vinegar remoulad sauce.


    This remoulade sauce is made with mustard, which greatly enhances the taste of the salad. Anyone who doesn’t like mustard can skip it or put less in it, but I think it’s worth a try because it will be much tastier than just vinegar. Mix the mustard with the olive oil, lemon and spices, then sprinkle the pre-salted cabbage with it.


    Mix the cabbage sprinkled with remoulade sauce well and refrigerate for at least 15 minutes. It can be consumed for up to two days if kept in a refrigerator.


    Put the still frosty shrimp (whether peeled or unpeeled) in a larger Teflon pan with the butter and start cooking.


    Season with ground black pepper, salt (or Vegeta) and garlic granules. Of course, you can also use grated garlic, but the granules are more comfortable to use and stick more evenly to the garnelas, which gives much finer taste to the dish.


    The shrimp will release juice while melting, boil this.


    Finally, fry the shrimps in the remaining butter. Even while toasting, you can sprinkle the shrimp with garlic powder and pepper to taste if needed.


    Serve the shrimps with the red cabbage remoulade salad.


    A quick and easy dinner food, this dose is plenty enough for four people.

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