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Ingredients
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Salad Base
Dressing (Huber's style coleslaw dressing)
Shrimp
Garnish & Finish
Method
Salad Base
- 1
Prepare vegetables
In a large mixing bowl combine shredded green cabbage, shredded red cabbage and shredded carrots. Add the thinly sliced green onion and chopped parsley. Toss gently to combine and set aside in the refrigerator while you make the dressing and prepare the shrimp.
Dressing (Huber's style coleslaw dressing)
- 2
In a small bowl whisk together the mayonnaise, Greek yogurt (or sour cream), white vinegar, granulated sugar, Dijon mustard and celery seed until smooth. Season with 3 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust: the dressing should be tangy, slightly sweet and well seasoned. If the dressing is too thick, whisk in 1 to 2 teaspoons of water to reach a pourable consistency.
- 3
Pour the dressing over the prepared cabbage mixture. Toss thoroughly so all cabbage and carrots are coated. Refrigerate the dressed coleslaw for at least 15 minutes to allow flavors to meld while you finish the shrimp. (If preparing ahead, the coleslaw will keep well refrigerated for up to 12 hours.)
Shrimp
- 4
If using frozen shrimp, thaw completely and drain well. Pat shrimp dry with paper towels. Place shrimp in a small bowl and toss with 1 tablespoon fresh lemon juice, 1/2 teaspoon hot sauce (optional), 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste one shrimp and adjust seasoning if needed.
- 5
For best texture serve the shrimp chilled: after seasoning, refrigerate for 5–10 minutes just to let flavors marry. If you prefer warm shrimp, sauté them: heat 1 teaspoon neutral oil in a skillet over medium-high heat and cook shrimp 1–2 minutes per side until just heated through; finish with the lemon juice.
Assembly & Serve
- 6
Portion the dressed coleslaw onto serving plates or into a shallow bowl. Spoon the seasoned bay shrimp over the top, distributing evenly.
- 7
Garnish with extra chopped parsley, a light sprinkle of cracked black pepper if desired, and serve with lemon wedges on the side for additional brightness.
- 8
Serve immediately if using warm shrimp, or keep chilled and serve within 2 hours if refrigerated. Leftovers: store shrimp and coleslaw covered in the refrigerator and consume within 24–36 hours for best quality.