Garlic Shrimp with Warm Slaw & Green Beans


  • 1 lb. Raw Shrimp
  • 1/2 Yellow Onion sliced
  • 1 small head Green Cabbage Shredded
  • ½ Large Turnip Shredded
  • 4 cups Fresh Green beans
  • 1 tbsp. & 2 tsp. Extra Virgin Olive Oil
  • 0 Calorie Olive Oil Cooking Spray
  • ¼ Cup & 1 tsp. Balsamic Vinegar


  • 1 tsp. Course Ground Pepper (or to taste)
  • 2 tbsp. Minced Garlic
  • 2 tsp. Cumin (optional)
  • 2 tsp. Onion Powder


  • Shred cabbage and turnip w/food processor
  • Toss cabbage and turnip together till well mixed
  • Pour ¼ cup balsamic vinegar 1 tbsp. olive oil onto cabbage-turnips, mix and toss till well distributed.
  • Sprinkle with pepper and onion powder and toss again till well distributed
  • Slice onion into thin slivers and set aside
  • Peel and devein shrimp and set aside


  • Heat skillet to medium high
  • Place slaw in skillet and sauté till just tender (about 5 minutes) turning frequently to avoid burning, mix in cumin just be for removing from heat.
  • Transfer cooked slaw to bowl and cover to keep warm.
  • Add 2 tsp. olive oil
  • Put minced garlic in skillet and add 1 tsp. balsamic vinegar and simmer till absorbed
  • Add green beans and onion slivers and cover
  • Cook till onions are tender, green beans will still be crisp. Stir frequently so they don’t burn, but keep covered between.
  • Add shrimp, and 2 tbsp. water. Cook till shrimp are opaque and curled.
  • Remove from heat and serve.

Serving Suggestion & Tips:

  • Serves approx. 4
  • Won’t freeze well.
  • Place ½ cup warm slaw on plate, nestle 1 cup green beans alongside & top with 4 oz. shrimp.
  • This is a very low sodium recipe!
  • If you don’t like “crunchy” green beans, cook them separately till they are just right, then add to recipe.
  • The Turnip adds a very pleasant “zing” to warm slaw.