Easy and healthy spicy shrimp over a bed of mango coleslaw and topped with slices of avocado. The perfect light and healthy meal. You can serve these with tortillas or lettuce wrapped; great either way!
Pulse all the ingredients, except for the cabbage, in a blender or food processor until smooth. Add a bit more coconut milk if it's too thick. If it's too thin, add more mango. You can also let it sit in the fridge overnight to thicken it
Toss the shredded cabbage with the mango sauce. You may use less than what you have, you just want it to reach a coleslaw consistency. It should be weighed down a little bit. If you have leftovers you can store the sauce in the fridge and use on other meals for up to three days
Heat the olive oil on medium high heat
Add the shrimp and then pour the seasonings right on top
Saute for about 5-8 minutes, flipping occasionally, until cooked through. Make sure the shrimps are evenly coated with the seasoning.
Bassam says coleslaw first then shrimp on top. Lena says shrimp first then coleslaw on top. You choose whichever way you prefer. Also, comment below and let us know which way you chose because this is becoming a major debate in our house
Top as desired. We like to use avocado and chili lime salt. If you have cotija cheese that would be delicious as well!