The boiler pots are rumbling here in Louisiana, either for boiled crawfish or for boiled shrimp. I haven’t had my boiled crawfish fix yet but it is coming soon. I’m sure there will be a leftover crawfish post…maybe…I’ll try to save some! I can never get enough boiled crawfish and it always seems to amaze me how many pounds I can put away. Hubby, on the other hand, is not a big fan of boiled crawfish, but he loves boiled shrimp. He could probably eat them everyday. In fact, he will spot them in lightening speed if they are on display at a reception and pile his plate ever so “gently”…so they don’t topple over. (Note to our friends getting married, may want up the shrimp count!!)  So, needless to say, I always plan for leftover shrimp for him. This recipe is one of his favorites. It is also a good way to use up a link of boiled boudin or andouille sausage. After all, there is no sense getting a boiling pot going without throwing in some other items.

SAMSUNG CSC I buy a head of cabbage and shred it. I use half for this recipe and the other half for BBQ Catfish with spicy slaw if not, save it and use it for stir fry. Remember boiled shrimp heads and peelings can still make a shrimp stock,  In fact, it decreases the cooking time by half and results in a nice spicy stock.


For the slaw, I used apple cider vinegar, beer, a red delicious apple, and 1 link of andouille sausage. The shrimp can be added and warmed, but I enjoy the hot slaw with the cold shrimp.

Sweet & Sour Spicy Shrimp Skillet Slaw
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Sweet & Sour Spicy Shrimp Skillet Slaw


  • 1 small onion, chopped
  • 4 TBSP vinegar or apple cider vinegar
  • 4 TBSP water, beer, or seasoned water from boil
  • 1 to 2 TBSP sugar, depends on desired sweetness
  • 4 cups cabbage, shredded (or 1 large bag of slaw mix)
  • 1 apple, cored and diced
  • 1/2 lb leftover cold boiled or steamed shrimp
  • 1 link leftover cooked sausage or boudin, chopped
  • Cajun seasoning or salt & pepper, to taste


  1. In a large skillet, drizzle olive oil and sauté onion and sausage or boudin for 3-5 minutes.
  2. In a mixing bowl, combine vinegar, water or beer, sugar, and desired seasoning. Add to skillet. Raise heat to medium high and bring mixture to a boil.
  3. Stir in cabbage and apple. Turn heat down to medium. Cover and cook for 5 minutes. Remove from heat.
  4. Top with cold boiled shrimp*
  5. Serve as a salad or as a wrap.


*If you prefer to warm shrimp, add to cabbage mixture and saute 1-2 minutes over medium heat.

Put your TO COOK IS TO CREATE thinking cap on: What else goes into your boiling pot? Eggs, chop and top with the shrimp. Brussels sprouts or carrots? Slice and add with the cabbage. Leftover boiled potatoes? Cube and add with the cabbage. Use mixture as you would a salad, how do you like a salad? Stuffed in a pita pocket or wrap? Filled in a tomato? If you prefer more of a crunch, add in diced celery or shredded raw carrots. Have leftover crawfish? Use it instead or in addition to shrimp to make it a seafood slaw. I admit, one crazy way I enjoy this slaw is in a bun…..over a hot dog!

FOOD FUN: A recap of an old Tuesday’s Tip: Boiled or steamed shrimp can get tough if cooked too long. One trick is a cooking combination of both: Pour salted seasoned boiling water OVER peeled shrimp. (Leave tail on for dipping or remove for salads.) Cover and let stand for 5 minutes. Comes out perfect for salads, like this recipe or for snacking.0224151653~2~2 This is why it makes the FOOD FUN section, this method is a quick fix for my hubby’s shrimp craving, which makes us both happy!


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One thought on “Sweet-n-Sour Spicy Shrimp Skillet Slaw

  • April 2, 2016 at 1:29 pm

    Sweet n Spicy Shrimp Slaw. It is so delicious. Easy recipe. Like the idea of pouring boiling seasoned water over raw shrimp to cook. Love this recipe!


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