Parsnip and Shrimp Slaw

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 servings


  • 2 tablespoons coconut oil
  • 1 pound medium shrimp peeled and deveined
  • 1 large leek chopped
  • sea salt and freshly ground black pepper to taste
  • 4 cups shredded parsnips
  • 1/2 cup chopped cilantro
  • 2 large stalks celery chopped
  • 2 teaspoons olive oil
  • 2 tablespoons red wine vinegar


  • Melt the coconut oil in a large skillet over medium heat. Add shrimp, leek, salt and pepper; cook for 10 minutes or until shrimp are pink and opaque.
  • Remove from heat and set aside to cool.
  • In a large bowl, toss together remaining ingredients (parsnips through vinegar). Add shrimp mixture then toss and serve.


SERVING SUGGESTION: Grated Beet Salad – Grate washed and peeled beets into a bowl; drizzle with a little rice vinegar, lime juice and extra virgin olive oil then salt and pepper to taste and toss well.
NUTRITION: 317 Calories; 11g Fat (32.2% calories from fat); 25g Protein; 29g Carbohydrate; 7g Dietary Fiber; 173mg Cholesterol; 204mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; ½ Vegetable; 2 Fat; 0 Other Carbohydrates.
Keyword gluten-free, low carb
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