Recipe Details

For the shrimp:

  1. Toss shrimp in lime juice, then in the seasoning to evenly coat the shrimp.
  2. Place 4 shrimp on a skewer. Grill on medium–high heat for 2 to 3 minutes per side or until the shrimp are pink and cooked all the way through.

For the slaw:

  1. Pulse 1/4 cup cilantro, mayonnaise, chili sauce, lime juice, sugar, seasoning, and 1 tablespoon water in a food processor until smooth.
  2. Roughly chop the remaining 1/2 cup cilantro. Toss with the cabbage, red onions, mango, and dressing.
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