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Shrimp with Warm German-Style Coleslaw

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Ann Sheehy, Londonderry, New Hampshire

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2023

We love anything that is tangy or has bacon. With fennel and tarragon, this is a super savory dish. I use the medley from Minute Rice if I don't have time to make my own. —Ann Sheehy, Lawrence, Massachusetts

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Test Kitchen tips
  • While a little red cabbage adds a nice pop of color to this dish, it's fine to go all green instead.
  • If you have a chive plant, feel free to use 1/2 cup of chopped chives in place of the green onions.
    • Test Kitchen Approved

    Shrimp with Warm German-Style Coleslaw

    Contest Winner
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    Prep Time 15 min
    Cook Time 15 min
    Yield 4 servings

    Ingredients

    • 6 bacon strips
    • 2 tablespoons canola oil, divided
    • 3 cups finely shredded green cabbage
    • 1/2 cup finely shredded carrot (1 medium carrot)
    • 1 cup finely shredded red cabbage, optional
    • 1/2 cup finely shredded fennel bulb, optional
    • 6 green onions, finely chopped
    • 3 tablespoons minced fresh parsley
    • 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1/4 cup red wine vinegar
    • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
    • 3 cups hot cooked rice or multigrain medley
    Text Ingredients

    Directions

    1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off pan drippings, discarding all but 2 tablespoons. Crumble bacon.
    2. In same skillet, heat 1 tablespoon drippings with 1 tablespoon oil over medium heat. Add green cabbage, carrot and, if desired, red cabbage and fennel; cook and stir until vegetables are just tender, 1-2 minutes. Remove to a bowl. Stir in green onions, parsley, tarragon, salt and pepper; toss with vinegar. Keep warm.
    3. Add remaining drippings and remaining oil to skillet. Add shrimp; cook and stir over medium heat until shrimp turn pink, 2-3 minutes. Remove from heat.
    4. To serve, spoon rice and coleslaw into soup bowls. Top with shrimp; sprinkle with crumbled bacon.

    Nutrition Facts

    1 serving: 472 calories, 20g fat (5g saturated fat), 156mg cholesterol, 546mg sodium, 44g carbohydrate (2g sugars, 3g fiber), 28g protein.

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