Midweek dinner made super easy and delicious. I promise you’ll always come back to this recipe, it’s a fan favorite in my family. Hope you enjoy this recipe as much as we do!
Ingredients
- 🥭 2 lb shrimp
- 🥭 1 mango diced
- 🥭 1/2 bunch of cilantro
- 🥭 3 cloves garlic
- 🥭 2 tbsp sour cream
- 🥭 1 tbsp avocado oil mayonnaise
- 🥭 Zest and juice of 1 lime
- 🥭 Coconut sriracha to taste
- 🥭 Salt to taste
- 🥭 cooking spray
- For the coleslaw: 1/4 red cabbage shredded, 1/4 red onion diced, 2 carrots shredded make it colorful I used orange and yellow, 1/2 cup frozen or caned corn rinsed
Instructions
- In a food processor add 1/2 bunch of cilantro, 3 cloves of garlic, 1 mango, zest and juice of 1 lime and process. Add 2 tablespoons of sour cream, mayonnaise, sriracha, salt and process. Check for salt and adjust your seasoning.
- Wash the shrimp and pat dry, add enough sauce to coat the shrimp, mix well cover and let stand in the fridge for 30 minutes.
- Add the rest of the sauce to the coleslaw cover and set in the fridge.
- Spray a large nonstick skillet with cooking spray and grill the shrimp on high. Don’t over crowd, also make sure to wipe the pan with paper towel every time so you don’t have burned bits.
- On your choice of tortillas assemble with guacamole, coleslaw shrimp and a squirt of lime enjoy.