Spicy Mango Shrimp Lime Avocado (Printable)
Succulent shrimp with mango, chili and a lime-avocado crunch atop crisp cabbage-carrot slaw, bright and crunchy.
# List of ingredients:
→ Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 garlic clove, minced
04 - 1 teaspoon chili flakes
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
→ Mango Salsa
08 - 1 large ripe mango, diced
09 - 1/4 cup red onion, finely chopped
10 - 1 small red chili, seeded and minced
11 - 2 tablespoons fresh cilantro, chopped
12 - Juice of 1/2 lime
13 - Pinch of salt
→ Lime Avocado Crunch
14 - 1 large ripe avocado, diced
15 - Zest of 1 lime
16 - Juice of 1 lime
17 - 2 tablespoons roasted pumpkin seeds, roughly chopped
18 - 2 tablespoons fresh cilantro, chopped
19 - Pinch of salt
→ Slaw
20 - 2 cups shredded red cabbage
21 - 1 cup shredded carrots
22 - 2 tablespoons rice vinegar
23 - 1 tablespoon olive oil
24 - 1/4 teaspoon salt
# Steps:
01 - In a medium bowl, combine shrimp, olive oil, minced garlic, chili flakes, smoked paprika, salt, and black pepper. Toss thoroughly and let marinate for 10 minutes.
02 - In a small bowl, mix the diced mango, red onion, minced red chili, chopped cilantro, lime juice, and a pinch of salt. Combine gently and set aside.
03 - In another bowl, gently toss diced avocado with lime zest, lime juice, roasted pumpkin seeds, chopped cilantro, and a pinch of salt, ensuring the avocado remains intact.
04 - In a separate bowl, combine shredded red cabbage, shredded carrots, rice vinegar, olive oil, and salt. Toss until evenly coated and set aside.
05 - Heat a large skillet over medium-high heat. Arrange marinated shrimp in a single layer and sauté for 2 to 3 minutes per side, cooking until shrimp are opaque and just firm.
06 - Divide the slaw among four serving plates. Top with sautéed shrimp, spoon mango salsa over the shrimp, and finish each plate with a portion of lime avocado crunch.
# Expert Advice:
01 -
- This is one of those dishes that’s endlessly customizable—swap the mango for pineapple or throw in extra herbs if you like living on the edge.
- I’ve made this twice in one week before, simply because every forkful is sunshine on a plate.
02 -
- The one time I rushed and dumped the shrimp into a cold pan, they steamed instead of seared—learn from my lack of patience!
- Adding the avocado last keeps it bright green and the texture fabulously creamy.
03 -
- Dry your shrimp with a paper towel before marinating—this is what helps them sear, not steam.
- If you want your avocado extra special, toss it with a sprinkle of flaky salt just before serving.