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Grilled Shrimp and Honey Pecan Slaw Bowl

Grilled Shrimp and Honey Pecan Slaw Bowl

Course Salad
Servings 4 people


  • 2 packages Fresh Express® Honey Pecan Premium Slaw Salad Kits® (10-ounce)
  • 4 Flatout Light flatbreads (any flavor)
  • 12 ounces 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-inch pieces
  • Wooden or metal skewers


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.