Paradise Shrimp Slaw

- Cook Time
- 10 Minutes
- Yield
- 6
- Difficulty Level

2014 Away From Home Cooking Recipe Contest
By Lori M.
Denton, TX

Cooking Tips: For easy pouring when using a can of evaporated milk or canned juice, use the pointed end of a church-key style can opener, making a full punch through on one side of top of can, and then a small one on the other side. This lets the liquid pour easily from the can without removing the whole top lid.

Ingredients

1 cup crushed or tidbit pineapple, juice reserved
2/3 cup mayonnaise
1/4 teaspoon kosher salt
1 bag angel hair Cole slaw cabbage (10 ounces/about 7 cups)
3/4 cup shredded coconut
3 ounces chopped pecans or walnuts
8 ounces cooked tiny salad or bay shrimp, (drain well if thawed from frozen) patted dry

Instructions

Combine the mayo and 2 tablespoons of the reserved juice and salt in a large bowl.
Add pineapple, cabbage and coconut and stir until all the ingredients are coated in dressing. Chill for at least 15-20 minutes in fridge or cooler.
Place nuts on a microwave-safe plate or paper towel and microwave about 30-40 seconds just to bring out flavor. Cool before adding to slaw.
Add nuts and shrimp to slaw mixture and stir together right before serving.

Servings : 6
Course : Salad, Side
Recipe Type : Lunch
Ingredient : Seafood