Spicy Mango Shrimp Lime Crunch (Printable)
Spicy mango–glazed shrimp atop lime cabbage slaw with creamy avocado for a bright, easy weeknight meal.
# List of ingredients:
→ Shrimp & Mango Glaze
01 - 1 pound large shrimp, peeled and deveined
02 - 1 ripe mango, peeled and diced
03 - 2 tablespoons honey
04 - 1 tablespoon Sriracha or hot sauce
05 - 2 tablespoons fresh lime juice
06 - 1 tablespoon olive oil
07 - 2 garlic cloves, minced
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Lime Avocado Cabbage Crunch
10 - 4 cups shredded red or green cabbage
11 - 1 large ripe avocado, diced
12 - 1/2 cup fresh cilantro leaves, chopped
13 - 2 green onions, thinly sliced
14 - 2 tablespoons fresh lime juice
15 - 1 tablespoon olive oil
16 - Salt and freshly ground black pepper, to taste
→ Garnish
17 - Lime wedges
18 - Fresh cilantro sprigs
# Steps:
01 - In a blender or food processor, combine the diced mango, honey, Sriracha, 2 tablespoons of lime juice, olive oil, minced garlic, salt, and pepper. Blend until completely smooth and no chunks remain.
02 - Reserve 2 tablespoons of the mango glaze and set aside for finishing. Place the peeled and deveined shrimp in a bowl, pour the remaining glaze over them, and toss to coat evenly. Let marinate for 10 minutes at room temperature.
03 - While the shrimp marinates, combine the shredded cabbage, diced avocado, chopped cilantro, and sliced green onions in a large bowl. Drizzle with 2 tablespoons of fresh lime juice and 1 tablespoon of olive oil. Season with salt and pepper, then toss gently until evenly coated, being careful not to mash the avocado.
04 - Heat a large skillet or grill pan over medium-high heat until it begins to smoke lightly. Arrange the marinated shrimp in a single layer without overcrowding. Cook for 2 to 3 minutes per side until they turn pink, opaque, and develop slight char marks.
05 - Divide the cabbage crunch slaw among four plates. Top each portion with the hot spicy mango shrimp. Drizzle with the reserved mango glaze and garnish with lime wedges and fresh cilantro sprigs. Serve immediately.
# Expert Advice:
01 -
- The mango glaze doubles as a marinade and a finishing drizzle so every bite carries that sweet heat without any extra effort.
- Crunchy raw cabbage and creamy avocado balance the spice so perfectly you will wonder why you ever made shrimp any other way.
- Start to finish in thirty minutes means you can pull this off on a Tuesday without breaking a sweat.
02 -
- Do not marinate the shrimp longer than fifteen minutes or the lime juice will start to break down the proteins and turn the texture mushy.
- Cook the shrimp in batches if your pan is not wide enough because overcrowding creates steam instead of that essential char.
03 -
- Freeze your mango for ten minutes before blending if it is overly ripe because a slightly firmer texture produces a thicker glaze that clings to the shrimp instead of pooling on the plate.
- Press the shrimp flat with your palm before cooking so they curl evenly and develop more surface area for that caramelized char everyone fights over.