Spicy Mango Shrimp With Crunch Slaw (Printable)
Spice-rubbed shrimp with sweet mango over a vibrant lime avocado crunch slaw — ready in 30 minutes.
# List of ingredients:
→ For the Spicy Mango Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 ripe mango, peeled and diced
03 - 2 tbsp olive oil
04 - 1 tbsp lime juice
05 - 2 cloves garlic, minced
06 - 1 tsp smoked paprika
07 - 1/2 tsp cayenne pepper
08 - 1/2 tsp chili flakes
09 - 1/2 tsp sea salt
10 - Freshly ground black pepper, to taste
→ For the Lime Avocado Crunch Slaw
11 - 3 cups shredded green cabbage
12 - 1 cup shredded red cabbage
13 - 1 large carrot, julienned
14 - 1/2 red bell pepper, thinly sliced
15 - 1 ripe avocado, diced
16 - 1/4 cup fresh cilantro, chopped
17 - 2 green onions, thinly sliced
→ For the Slaw Dressing
18 - 3 tbsp fresh lime juice
19 - 2 tbsp olive oil
20 - 1 tbsp honey (or agave syrup for vegan)
21 - 1 tsp Dijon mustard
22 - 1/2 tsp sea salt
23 - 1/4 tsp black pepper
24 - 1 small garlic clove, minced
# Steps:
01 - In a large bowl, combine shrimp, olive oil, lime juice, minced garlic, smoked paprika, cayenne, chili flakes, sea salt, and black pepper. Toss to coat evenly and let marinate for 10 minutes.
02 - In a large bowl, combine shredded green cabbage, red cabbage, julienned carrot, sliced red bell pepper, diced avocado, chopped cilantro, and sliced green onions.
03 - In a small bowl, whisk together fresh lime juice, olive oil, honey, Dijon mustard, sea salt, black pepper, and minced garlic until well blended. Pour the dressing over the slaw and toss gently to combine.
04 - Heat a large skillet or grill pan over medium-high heat. Add the marinated shrimp and cook for 2 to 3 minutes per side until pink and opaque throughout.
05 - Remove the shrimp from heat and gently toss with the diced mango until evenly combined.
06 - Divide the slaw among serving plates and top generously with the spicy mango shrimp. Garnish with extra cilantro and lime wedges if desired.
# Expert Advice:
01 -
- It hits every single flavor note, sweet, sour, salty, spicy, and creamy, in under thirty minutes flat.
- The slaw stays crisp and vibrant even after sitting, which means glorious leftovers for lunch the next day.
02 -
- Do not marinate the shrimp longer than fifteen minutes because the acid in lime juice will start cooking the flesh and give it a rubbery, ceviche like texture.
- Adding the avocado too early and tossing aggressively will turn your beautiful slaw into a murky green paste, so fold it in right before serving with the gentlest hands.
03 -
- Pat the shrimp completely dry with paper towels before marinating because excess moisture prevents that gorgeous char and makes them steam instead of sear.
- Let the skillet get fully screaming hot before the shrimp go in, because a pan that is not ready enough is the difference between restaurant quality sear and sad grey shrimp.