This broccoli slaw recipe takes just a few ingredients and about 15 minutes. Shrimp, lemon and rosemary make for a light delicious salad!
Having the boys home for spring break is like a happy prelude to our summertime breaks. Lazy mornings, plenty of meals together and a blissful week without homework and other obligations. Having the boys home for lunches means that I get to try out some new recipes on them, and they are always willing taste-testers, particularly when shrimp is involved!
The broccoli slaw was an impulse purchase during our monthly Trader Joe’s shopping trip. Yeah, broccoli slaw…and lots of cheese. We’re all about the savory food around here (though that doesn’t mean a container of cookie butter doesn’t make it into the cart every once in awhile).
Can you make your own broccoli slaw? Of course. Just cut any tough parts off of the broccoli stems, then either chop by hand or run the stems through the grating disc on your food processor. But on those days when you need to pull together a meal in 15 minutes, broccoli slaw in a bag is a mighty fine option!
As for the shrimp, they just need a quick toss in olive oil, fresh rosemary and lemon zest before being roasted. Roasting them at high heat takes just 3 or 4 minutes – be sure to check them at the 3 minute mark so that they don’t become overcooked and rubbery. Combine the shrimp with the broccoli slaw, some toasted slivered almonds and a light lemon rosemary vinaigrette.
And the verdict? Well, my older son came back for seconds and my younger son asked if we could make another batch for dinner. Broccoli slaw for the win!
#EatSeasonal is the brainchild of my friend Becky of The Vintage Mixer , who has pulled together a group of bloggers to post seasonal recipes each month, using her produce guide as inspiration.
There’s a fantastic variety of recipes, some sweet and some savory, as you can see in the collage below, all inspired by produce that is fresh and seasonal in April. Be sure to click on the links to check out the recipes. For more seasonal recipe inspiration, follow the #EatSeasonal hashtag on Instagram.
Asparagus and Baked Ricotta Tart by Vintage Mixer
Papaya-Lime Smoothie Bowl with Toasted Cashew-Quinoa Cereal by Floating Kitchen
Easy Maple Mustard Chicken Drumsticks with Roasted Radishes and Asparagus by Simple Bites
Vietnamese Lemongrass Chicken Rice Noodle Bowls: Bun Ga Nuong by Food For My Family
Rhubarb Ginger-Berry Bourbon Cooler by Climbing Grier Mountain
Marinated Beets with White Wine Vinegar by Project Domestication
Shallot and Red Wine Jam by Letty’s Kitchen
Lemon Rosemary Shrimp and Broccoli Slaw by Cookin’ Canuck
Spring Vegetable Lemon Risotto by Flavor the Moments
Key Lime Pie by Foodie Crush
- ¾ lb. shrimp, peeled & deveined
- 2 tsp olive oil
- 2 tsp chopped fresh rosemary
- 1 tsp lemon zest
- ¼ tsp salt
- ¼ tsp ground pepper
- 10 oz. packaged broccoli slaw, such as Trader Joe's (5 cups)
- 3 tbsp slivered almonds, toasted
- Preheat the oven to 500 degrees F.
- In a medium bowl, toss the shrimp, olive oil, rosemary, lemon zest, salt and pepper.
- Transfer the shrimp to a baking sheet and arrange in a single layer.
- Roast until the shrimp are just cooked through, 3 to 4 minutes.
- In a large bowl, combine the broccoli slaw, roasted shrimp, almonds and dressing. Toss to combine. Serve.
- In a small bowl, whisk together the lemon juice, grated garlic, agave nectar, rosemary and salt. Whisk in the olive oil.
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