Honey Pecan Slaw Bowl

Grilled Shrimp And Honey Pecan Slaw Bowl Recipe





    To make the flatbread bowls:

    • Heat oven to 350° F. Place four ceramic or oven-safe 5-ounce bowls upside down on a baking sheet; coat bottom of bowls with cooking spray. Arrange one flatbread evenly over each bowl. Bake for 5 to 10 minutes or until lightly browned and flatbread is hard. Let cool before removing from the bowls. Can make ahead of time and store at room temperature.
    • Soak wooden skewers in water for 15 minutes. Heat an outdoor or indoor grill to high heat; oil the grill grate with cooking spray.
    • Place the shrimp into a large bowl; drizzle with olive oil and lemon juice. Thread shrimp onto skewers. Grill for 2 to 3 minutes a side or until they are pink.
    • Thread red pepper in between pineapple chunks onto skewers. Grill for 3 to 4 minutes per side or until seared; cool slightly.

    To Make the Honey Pecan Slaw:

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

    To Assemble:

    • Divide salad evenly into the bottom of each flatbread bowl. Top with grilled shrimp, pineapple and red pepper.
    • Chef’s Tip: You can also cook shrimp and vegetables in 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.