Spicy Mango Shrimp Lime Slaw (Printable)
Zesty mango-chili shrimp over a crunchy lime-avocado slaw with cilantro and toasted pepitas. Ready in 30 minutes.
# List of ingredients:
→ Spicy Mango Shrimp
01 - 1 pound large raw shrimp, peeled and deveined
02 - 1 medium ripe mango, peeled and diced
03 - 2 tablespoons fresh lime juice
04 - 2 tablespoons honey
05 - 1 tablespoon sriracha or hot chili sauce
06 - 1 tablespoon tamari (gluten-free soy sauce)
07 - 2 teaspoons olive oil
08 - 1 garlic clove, minced
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon salt
11 - Freshly ground black pepper, to taste
→ Lime Avocado Crunch Slaw
12 - 2 cups shredded green cabbage
13 - 1 cup shredded red cabbage
14 - 1 cup shredded carrots
15 - 1 small red bell pepper, thinly sliced
16 - 1 ripe avocado, diced
17 - 2 scallions, sliced
18 - 1/4 cup fresh cilantro, chopped
19 - 2 tablespoons toasted pumpkin seeds (pepitas)
→ Lime Dressing
20 - 3 tablespoons fresh lime juice
21 - 2 tablespoons olive oil
22 - 1 teaspoon honey
23 - 1/2 teaspoon salt
24 - 1/4 teaspoon black pepper
# Steps:
01 - Combine the diced mango, 2 tablespoons lime juice, honey, sriracha, tamari, and minced garlic in a blender or food processor. Purée until completely smooth, then set aside.
02 - Place the peeled and deveined shrimp in a large bowl. Pour half of the mango-chili sauce over the shrimp, then season with smoked paprika, salt, and black pepper. Toss to coat evenly and let rest for 10 minutes. Reserve the remaining sauce for finishing.
03 - In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, sliced red bell pepper, scallions, and chopped cilantro. Toss until the vegetables are evenly distributed.
04 - Whisk together 3 tablespoons lime juice, olive oil, honey, salt, and black pepper in a small bowl until emulsified. Pour the dressing over the slaw and toss thoroughly. Gently fold in the diced avocado and toasted pumpkin seeds just before serving to preserve their texture.
05 - Heat 2 teaspoons of olive oil in a large skillet or grill pan over medium-high heat. Arrange the marinated shrimp in a single layer without overcrowding. Cook for 2 to 3 minutes per side until they turn pink, firm, and opaque throughout.
06 - Divide the dressed slaw among four plates. Top each portion with the hot seared shrimp and drizzle generously with the reserved mango-chili sauce. Serve immediately while the shrimp are warm.
# Expert Advice:
01 -
- The mango sauce doubles as a marinade and a finishing drizzle, so every bite carries that sweet, fiery punch without any extra work.
- That slaw stays crisp even after sitting out, which means leftovers the next day taste just as alive and crunchy as the first serving.
02 -
- Do not marinate the shrimp longer than twenty minutes because the lime juice will start to break down the protein and turn the texture mushy instead of plump.
- Wait to dice the avocado until you are literally plating, since exposure to air will turn it brown and nobody wants that on a dish this beautiful.
03 -
- Pat the shrimp completely dry with paper towels before marinating because excess moisture is the enemy of a good sear and no one told me this for years.
- Taste the mango before you blend the sauce because a tart mango needs a little extra honey and an overly sweet one needs another squeeze of lime to find balance.