Dinner Tonight: Grilled shrimp with spicy slaw

Feel free to substitute any quick-cooking protein for the shrimp.

nytimes.com June 3, 2025 Grilled Shrimp With Spicy Slaw David Malosh for The New York Times. Food Stylist: Simon Andrews. Recipe by Yossy Arefi | Total time: 20 minutes Lightly charred, citrusy grilled shrimp are the star of this quick slaw made from a pile of thinly sliced, crunchy green cabbage tossed with a sweet-tart citrus dressing. Cilantro adds bright flavor, and this dish has a bit of spice in the form of fresh jalapeños. They range quite a bit in their heat level, so start with a small amount and add more as you see fit. (You can also add julienned mango to tame the heat, if you like.) Feel free to substitute any quick-cooking protein for the shrimp; grilled chicken thighs or slabs of grilled tofu would work wonderfully. The cabbage will soften as it sits, so serve soon after it has been dressed to maximize its crunch. View this recipe → Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account. If you received this newsletter from someone else, subscribe here. Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Dinner Tonight from The New York Times. To stop receiving Dinner Tonight, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018