Spicy Mango Shrimp Avocado Slaw (Print Version)
Spicy mango shrimp on lime-avocado slaw: citrus, creamy avocado and crisp cabbage for light summer meals.
# List of Ingredients:
→ Spicy Mango Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 large ripe mango, peeled and diced
03 - 2 tbsp olive oil
04 - 2 cloves garlic, minced
05 - 1 to 2 tbsp Sriracha or hot sauce, adjusted to taste
06 - 1 tsp smoked paprika
07 - 1/2 tsp ground cumin
08 - 1/2 tsp sea salt
09 - 1/4 tsp black pepper
10 - Zest of 1 lime
11 - Juice of 1/2 lime
→ Lime Avocado Crunch Slaw
12 - 2 cups finely shredded green cabbage
13 - 1 cup shredded red cabbage
14 - 1 medium carrot, julienned
15 - 1 red bell pepper, thinly sliced
16 - 1/2 small red onion, thinly sliced
17 - 1 ripe avocado, diced
18 - 1/3 cup fresh cilantro leaves, chopped
19 - 1/4 cup scallions, sliced
20 - Juice of 2 limes
21 - 2 tbsp olive oil
22 - 1 tbsp honey or agave syrup
23 - 1/2 tsp sea salt
24 - 1/4 tsp black pepper
# Step-by-step Instructions:
01 - In a medium bowl, combine the shrimp, olive oil, minced garlic, Sriracha, smoked paprika, cumin, sea salt, black pepper, lime zest, and lime juice. Toss thoroughly to coat evenly. Cover and refrigerate for 15 minutes to allow the flavors to penetrate.
02 - In a large bowl, combine the green cabbage, red cabbage, julienned carrot, red bell pepper, red onion, cilantro, and scallions. Toss to distribute evenly.
03 - In a small bowl, whisk together the lime juice, olive oil, honey or agave, sea salt, and black pepper until well blended. Pour the dressing over the slaw and toss to coat. Gently fold in the diced avocado, taking care not to mash it.
04 - Heat a large skillet or grill pan over medium-high heat. Arrange the marinated shrimp in a single layer and cook for 2 to 3 minutes per side until pink and opaque throughout. Add the diced mango to the pan during the final minute of cooking to warm through gently.
05 - Mound a generous portion of the lime avocado crunch slaw onto each plate. Top with the spicy mango shrimp and serve immediately while hot.
# Expert Advice:
01 -
- It looks like something from a beachside restaurant but comes together in under 40 minutes on a Tuesday.
- The slaw stays crunchy even after sitting, which means leftovers actually taste good the next day.
02 -
- Do not marinate the shrimp longer than 30 minutes or the lime juice will start to cure the flesh and turn it rubbery.
- Adding the avocado too early or tossing it roughly will give you guacamole instead of slaw.
03 -
- Dry the shrimp thoroughly with paper towels before marinating so the oil and spices cling to the surface instead of sliding off.
- Let the skillet get fully hot before adding shrimp because the sear happens fast and locks in the juices.