Spicy Mango Shrimp Avocado Slaw (Printable)
Shrimp glazed in spicy mango, served on a crunchy lime-avocado cabbage slaw — vibrant, quick summer fare.
# List of ingredients:
→ Spicy Mango Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 cup ripe mango, diced (plus extra for garnish)
03 - 2 tablespoons fresh lime juice
04 - 2 tablespoons honey
05 - 1 to 2 tablespoons sriracha or hot sauce, adjusted to taste
06 - 1 tablespoon olive oil
07 - 2 garlic cloves, minced
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Lime Avocado Crunch Slaw
11 - 3 cups green cabbage, thinly shredded
12 - 1 cup red cabbage, thinly shredded
13 - 1 large carrot, julienned or shredded
14 - 1/3 cup fresh cilantro, chopped
15 - 1 ripe avocado, diced
16 - 2 green onions, thinly sliced
17 - 2 tablespoons fresh lime juice
18 - 2 tablespoons olive oil
19 - 1 teaspoon honey or agave nectar
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon black pepper
# Steps:
01 - Combine 1 cup diced mango, 2 tablespoons lime juice, honey, sriracha, garlic, smoked paprika, salt, and pepper in a blender. Blend until completely smooth.
02 - Toss the peeled and deveined shrimp with two-thirds of the mango sauce, reserving the remaining sauce for serving. Allow the shrimp to marinate for 10 minutes at room temperature.
03 - In a large bowl, combine the green cabbage, red cabbage, julienned carrot, cilantro, green onions, and diced avocado. In a separate small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to form the dressing. Pour the dressing over the slaw and toss until evenly coated.
04 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Arrange the marinated shrimp in a single layer and cook for 2 to 3 minutes per side until pink, opaque, and lightly caramelized. Remove from heat.
05 - Divide the slaw among serving plates. Top each portion with the spicy mango shrimp and drizzle generously with the reserved mango sauce. Garnish with additional mango cubes and fresh cilantro as desired.
# Expert Advice:
01 -
- The mango glaze comes together in a blender in under a minute and tastes like something from a beachside restaurant that charges twenty dollars a plate.
- That slaw is so good on its own that you will start making double batches just to eat from the bowl standing over the sink.
02 -
- Do not let the shrimp marinate longer than thirty minutes or the acid in the lime juice will start cooking the shrimp ceviche style and you will end up with a cottony texture that no sauce can save.
- Drying the shrimp thoroughly with paper towels before marinating was the single change that took my glaze from watery and sad to sticky and caramelized.
03 -
- Cook the shrimp in two batches if your skillet is not large enough to hold them all in a single layer, because overcrowding causes steaming instead of searing and you lose that caramelized crust entirely.
- Taste the mango before you blend the sauce, because an underripe mango will give you a tart and fibrous glaze that no amount of honey can fix.