Grilled Shrimp Skewers with Creamy Sesame Slaw #30MinuteMondays

Shrimp Skewers with Creamy Sesame Slaw
Yield: 3-4 servings
Prep time: 15 minutes
Cook time: 10 minutes

Ingredients:

For the shrimp skewers:

1 tablespoon honey (or all-fruit orange marmalade for Whole30; I use St. Dalfour)
3 tablespoons coconut aminos (or 2 tablespoons tamari)
1 tablespoon unseasoned rice vinegar
2 teaspoons toasted sesame oil
1/2 teaspoon fish sauce (optional)
1 pound shrimp (30-40 count), peeled and deveined, tails removed if desired

For the creamy sesame slaw:

3 tablespoons tahini
2 tablespoons honey (or 2 pitted Mejdool dates soaked in hot water for 10 minutes for Whole30)
1 tablespoon coconut aminos (or 2 teaspoons tamari)
1 tablespoon lime juice
1/2 teaspoon ground ginger
2 teaspoons toasted sesame oil
1/2 head purple cabbage, cored and thinly sliced
1 stalk celery, sliced into matchsticks
1 red or orange bell pepper, sliced into matchsticks
1 shallot, sliced into matchsticks

For serving (optional):


Sliced avocado
Sesame seeds

Mix the honey or marmalade, coconut aminos, rice vinegar, and fish sauce in a large bowl. Add the shrimp and toss to coat. Set aside to marinate at room temperature for up to 20 minutes while you prep the vegetables for the slaw (if you’d like, you can cover the shrimp and refrigerate them for up to 2 hours). If you’re using wooden skewers, soak them in warm water so they won’t catch fire (I needed 6 skewers for this recipe).

If you’re using dates for the slaw, drain them and add them to a food processor of blender. Add the tahini, coconut aminos, lime juice, ground ginger, and sesame oil and process until smooth. If you’re using honey instead of dates, just whisk all the ingredients together in a bowl. Put the cabbage, celery, bell pepper, and shallot in a large bowl, add the dressing, and toss thoroughly.

Preheat the broiler or preheat a grill to medium-high.

Thread the shrimp onto the skewers, letting the excess marinade drip off. Discard the marinade. If you’re broiling the shrimp, place them on a greased baking sheet. Broil or grill the shrimp for 3-4 minutes per side, or until opaque and cooked through.

Serve the shrimp hot on top of the slaw, garnished with avocado slices and sprinkled with sesame seeds if desired. I also like to use the other half of the lime (left over from the dressing) to squeeze a little lime juice on top of the avocado.