Grilled Shrimp And Honey Pecan Slaw Bowl Recipe




  • 2 (10 oz.) packages Fresh Express Honey Pecan Premium Slaw Salad Kits
  • 4 Flatout Light flatbreads (any flavor)
  • 12 oz. raw large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1-1/2 cups fresh pineapple chunks
  • 1 cup red bell pepper, cut into 1-in. pieces
  • Wooden or metal skewers


    To make the flatbread bowls:

    • Preheat oven to 350° F. Place four ceramic or oven-safe 5 oz. bowls upside down on a baking sheet; coat bottom of bowls with cooking spray. Arrange one flatbread evenly over each bowl. Bake for 5-10 minutes or until lightly browned and flatbread is hardened. Let cool before removing from the bowls. Can make ahead of time and store at room temperature.
    • Preheat an outdoor or indoor grill to high heat, about 500° F. Soak wooden skewers in water, if using, 15 minutes. Oil grill grate.
    • Place the shrimp into a large bowl; drizzle with olive oil and lemon juice. Thread shrimp onto skewers.
    • Thread red pepper in between pineapple chunks onto skewers. Cook for 3 to 4 minutes per side or until seared; cool slightly.
    • Cook shrimp for 2 to 3 minutes per side until they are no longer translucent; cool slightly.

    To make the Honey Pecan Slaw:

    • Place the two Fresh Express Honey Pecan Premium Slaw Kits into a large bowl; toss with salad dressing and toppings.

    To assemble salad:

    • Arrange the Honey Pecan Slaw in the bottom of each flatbread bowl, dividing evenly. Top with grilled shrimp, pineapple and red pepper.
    • Chef’s Tip: You can also cook shrimp and vegetables on a grill pan or in the oven on a baking sheet.
    No Reviews
    Your review can be the first
    Watch & Learn: Salad videos

    Watch simple and tasty how-tos,
    tips and recipes.