BBQ Shrimp Bowl with a Mango and Cabbage

BBQ Shrimp Bowls with a Mango and Cabbage

For the mango cabbage slaw

  • 1 cup shredded cabbage

  • 1/2 cup roughly chopped cilantro

  • 1 cup thinly sliced mango

  • 1 cup carrot, julienned

  • 2 Tbs. lime juice

  • large pinch of salt

For the shrimp

  • 1 Tbs brown sugar

  • 2 tsp. smoked paprika

  • 2 tsp. onion powder

  • 1 tsp. garlic powder

  • 1 tsp. chili powder

  • 1/2 tsp. salt

  • 4 Tbs. olive oil

  • 1 lbs peeled and deveiend shrimp

Serve with rice, avocado, and fresh herbs.

In a medium bowl combine the cabbage, jalapeño, cilantro, mango, lime juice and salt. Mix well.

Turn on your oven’s broiler and move the top rack as close as possible to the broiler/top of the oven.

In a large bowl combine the brown sugar, smoked paprika, onion powder, garlic powder, chili powder, salt and olive oil. Mix well.

Add the shrimp and toss well. Lay the mxutre on a baking sheet in an even layer and brroil shrimp for 4 minutes.

When ready to eat serve the shrimp with a heaping spoonful of the rice and cabbage slaw and garnish with avocado, lime wedges, and fresh soft herbs.

Amanda FredericksonComment