Spicy Mango Shrimp Slaw (Printable)

Sweet-spicy mango glazed shrimp over crisp lime avocado slaw. Bright, tropical flavors in 28 minutes.

# List of ingredients:

→ Shrimp & Mango Sauce

01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 large ripe mango, peeled and diced
06 - 2 tablespoons honey
07 - 1 to 2 teaspoons sriracha or hot sauce, adjusted to taste
08 - 2 teaspoons fresh lime juice
09 - 1 clove garlic, minced
10 - 1/2 teaspoon ground cumin

→ Lime Avocado Crunch Slaw

11 - 3 cups shredded green cabbage
12 - 1 cup shredded red cabbage
13 - 1 medium carrot, julienned
14 - 1/2 small red onion, thinly sliced
15 - 1 large ripe avocado, diced
16 - 1/4 cup fresh cilantro, chopped
17 - 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
18 - 2 tablespoons fresh lime juice
19 - 1 teaspoon honey
20 - Salt and pepper, to taste

→ For Serving

21 - Lime wedges
22 - Fresh cilantro, for garnish

# Steps:

01 - Combine diced mango, honey, sriracha, lime juice, garlic, and cumin in a blender or food processor. Puree until completely smooth, then set aside.
02 - Pat the shrimp dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and are cooked through.
03 - Reduce the heat to medium. Pour the mango sauce over the cooked shrimp and toss to coat evenly. Continue cooking for 1 to 2 minutes until the sauce bubbles and thickens. Remove from heat.
04 - In a large mixing bowl, combine the green cabbage, red cabbage, julienned carrot, sliced red onion, diced avocado, and chopped cilantro.
05 - In a small bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper until smooth. Pour the dressing over the slaw and toss until all ingredients are evenly coated.
06 - Divide the slaw among four plates. Top each portion with the spicy mango shrimp. Garnish with fresh cilantro sprigs and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • The mango glaze hits that magical sweet heat spot that makes you keep eating long after you are full.
  • Everything comes together in under thirty minutes which means less time over a hot stove and more time outside.
  • The slaw doubles as a side for grilled chicken or fish so you will use it again and again.
  • It looks like something from a restaurant menu but requires zero fancy technique.
02 -
  • Overcooked shrimp turn rubbery fast so pull them from the pan the second they are just pink through the center.
  • Make the slaw dressing ahead and keep it separate from the vegetables until serving time to prevent sogginess.
  • The mango sauce thickens quickly once it hits the hot pan so have everything else ready before you start glazing.
03 -
  • Pat the shrimp completely dry with paper towels before seasoning because moisture is the enemy of a good sear.
  • Let the blender run a full minute on the mango sauce because any chunks will burn in the hot pan and taste bitter.

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