Spicy Mango Shrimp With Lime Avocado (Printable)
Juicy shrimp in spicy mango glaze atop crisp cabbage, avocado, and lime slaw
# List of ingredients:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp cayenne pepper
→ Mango Glaze
07 - 1 large ripe mango, peeled and diced
08 - 2 tbsp honey
09 - 2 tbsp fresh lime juice
10 - 1 tbsp sriracha or hot sauce
11 - 1 garlic clove, minced
→ Lime Avocado Crunch Slaw
12 - 3 cups shredded green cabbage
13 - 1 cup shredded red cabbage
14 - 1 large carrot, julienned
15 - 1 ripe avocado, diced
16 - 1/4 cup chopped fresh cilantro
17 - 2 green onions, thinly sliced
18 - 2 tbsp fresh lime juice
19 - 2 tbsp olive oil
20 - 1/2 tsp salt
21 - 1/4 tsp black pepper
# Steps:
01 - Combine diced mango, honey, lime juice, sriracha, and minced garlic in a blender. Blend until completely smooth. Set aside for glazing.
02 - Place green and red cabbage, carrot, cilantro, and green onions in a large bowl. Whisk together lime juice, olive oil, salt, and pepper in a small bowl. Pour dressing over slaw and toss thoroughly. Gently fold in diced avocado. Set aside.
03 - Pat shrimp dry with paper towels. Toss with olive oil, salt, black pepper, smoked paprika, and cayenne until evenly coated. Heat large skillet over medium-high heat. Add shrimp in single layer and cook 2-3 minutes per side until pink and opaque throughout.
04 - Reduce heat to medium. Pour mango glaze over shrimp and toss to coat evenly. Cook 1-2 minutes until sauce thickens slightly and coats shrimp nicely.
05 - Divide slaw among serving plates. Top with spicy mango glazed shrimp. Drizzle any remaining glaze over top. Garnish with additional cilantro and lime wedges if desired.
# Expert Advice:
01 -
- Ready in 35 minutes but tastes like something from a restaurant
- The spicy-sweet glaze transforms ordinary shrimp into something extraordinary
02 -
- Crowding the pan will steam your shrimp instead of searing them work in batches if needed
- The glaze thickens fast once it hits the hot pan so have everything plated before you add it
03 -
- Buy frozen shrimp if they are not on sale fresh and thaw them overnight in the refrigerator
- Make the slaw and glaze up to 4 hours ahead but keep them separate until serving time