Spicy Mango Shrimp With Lime Cabbage (Printable)
Tender shrimp in spicy mango glaze atop crisp lime-dressed cabbage slaw.
# List of ingredients:
→ For the Spicy Mango Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 large ripe mango, peeled and diced
03 - 2 tablespoons sweet chili sauce
04 - 1 tablespoon sriracha, adjust to spice preference
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh lime juice
07 - 1 tablespoon olive oil
08 - 1 teaspoon honey
09 - ½ teaspoon sea salt
10 - ¼ teaspoon black pepper
→ For the Lime Cabbage Crunch
11 - 3 cups shredded green cabbage
12 - 1 cup shredded red cabbage
13 - 1 large carrot, julienned or grated
14 - ½ small red onion, thinly sliced
15 - ½ cup fresh cilantro, roughly chopped
16 - 2 tablespoons fresh lime juice
17 - 2 tablespoons olive oil
18 - 1 teaspoon honey
19 - ½ teaspoon sea salt
20 - ¼ teaspoon black pepper
→ Garnish
21 - 1 fresh lime, cut into wedges
22 - Extra cilantro leaves
23 - Sliced fresh chili or jalapeño (optional)
# Steps:
01 - Combine diced mango, sweet chili sauce, sriracha, garlic, lime juice, olive oil, honey, salt, and pepper in a blender. Process until completely smooth to create a vibrant glaze.
02 - Pat shrimp thoroughly dry with paper towels. Place in a mixing bowl and pour half of the mango chili glaze over the shrimp. Toss gently to coat evenly. Refrigerate remaining sauce for serving.
03 - In a large bowl, combine green cabbage, red cabbage, carrot, red onion, and cilantro. Whisk lime juice, olive oil, honey, salt, and pepper in a small bowl. Pour dressing over vegetables and toss until well coated.
04 - Heat a large skillet over medium-high heat until hot. Arrange marinated shrimp in a single layer without overcrowding. Sear for 2-3 minutes per side until shrimp turn pink and opaque throughout. Avoid overcooking.
05 - Divide cabbage crunch among four serving plates. Arrange hot shrimp on top. Drizzle with reserved mango chili sauce. Garnish with lime wedges, additional cilantro leaves, and sliced chili if desired. Serve immediately.
# Expert Advice:
01 -
- The mango chili glaze clings to every shrimp like caramel
- Cold crunchy cabbage against hot spicy shrimp is pure magic
- Ready in under 30 minutes but tastes like you fussed all day
02 -
- Overcrowding the pan will steam instead of sear so cook in batches if needed
- The slaw gets better as it sits so make it first and let those flavors mingle
- Room temperature shrimp cook more evenly than cold straight from the fridge
03 -
- Pat shrimp completely dry before marinating for better searing
- Let the slaw sit for 15 minutes before serving to soften slightly