Grilled Turmeric Ginger Shrimp and Mango Avocado Slaw

Bid hello to summer with this vibrant and flavorful main. Food for my Family blogger Shaina Olmanson coats Fair Trade Certified™ shrimp in a ginger and turmeric glaze, grills it with mangoes and avocados, and serves it atop a cabbage slaw tossed with cilantro-lime dressing. Add a few fresh avocado slices on the side, and you'll have a complete meal that comes together in just over half an hour, no oven required. Oh, and did we mention that it contains a whopping five Fair Trade Certified ingredients? An easy, sustainable addition to your warm weather meal rotation. 

Recipe appears in: Fair Trade Recipes That Are Perfect for Summer



For the shrimp

For the slaw

  • 1 cup cilantro leaves, lightly chopped
  • 1/4 cup lime juice
  • 3 Tbsp toasted sesame oil
  • 2 Tbsp apple cider vinegar
  • 1 tsp Fair Trade Certified honey
  • 1/2 tsp salt
  • 3 Fair Trade Certified mangoes
  • 2 Fair Trade Certified avocados
  • 1 Tbsp grapeseed oil
  • 2 shallots, thinly sliced
  • 2 cups shredded red cabbage

Preparation Instructions

Serves 3-4

  1. Preheat grill to high and thread shrimp on skewers. In a medium bowl, mix together remaining shrimp ingredients and stir until combined. Set aside. 
  2. Combine in a food processor or blender all slaw ingredients except mangoes, avocados, grapeseed oil, cabbage, and shallots. Blend until cilantro is finely chopped and evenly distributed. 
  3. Cut two sides off the mangoes away from the pit. Cut the avocados in half and remove the pits. Brush the cut sides with grapeseed oil and grill for 2-3 minutes, until just charred. Remove from grill and set aside. 
  4. Brush the grill grates with oil and place on shrimp skewers. Brush generously with glaze made from remaining shrimp ingredients. Grill for 2-3 minutes, until the gray color turns to pink. Turn skewers, and baste shrimp with more glaze. Grill for another 60-90 seconds. Remove skewers from grill. 
  5. Dice grilled mangoes and avocados and scoop from their skins. Add to cabbage and shallots in a large bowl. Toss with 2/3 of the cilantro-lime dressing. 
  6. Serve shrimp on top of the slaw with reserved dressing on the side for dipping.