Delicious Living
  • 3 tablespoons plus 1 teaspoon rice wine vinegar
  • 1 teaspoon coconut aminos or tamari
  • 2 teaspoons Grade B pure maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 large clove garlic, grated or minced
  • ½ teaspoon Chinese 5-spice powder
  • ¼ teaspoon sea salt
  • ⅓ cup avocado oil or extra-virgin olive oil
  • 1 teaspoon toasted sesame oil
  • 2 mangoes (cut into chunks)
  • 6 radishes (thinly sliced)
  • 3 carrots (grated or peeled into ribbons)
  • ½ small red cabbage (finely shredded)
  • ¼ cup chopped fresh cilantro or Thai basil
  • 2 tablespoons olive oil
  • 1 clove garlic (minced)
  • ½ teaspoon Chinese 5-Spice powder
  • 2 teaspoons sesame seeds
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ to ¾-pound large shrimp, peeled, deveined, tails left on
  • 4 green onions, for garnish (thinly sliced)
  • Pumpkin seeds, for garnish

Chinese 5-Spice Shrimp with Mango-Carrot Slaw

Carsen Snyder | Photo by Jennifer Olson | Delicious Living
  • Serves: 4 people

In this beautiful dish, cruciferous vegetables, including cabbage, provide tryptophan and selenium, which relax your body and mind.

(gluten free, dairy free)

  1. Make the dressing: Combine and vigorously whisk the first seven ingredients (vinegar through salt). While whisking, slowly drizzle in oils until combined. Set aside.
  2. In a bowl, toss together mangoes, radishes, carrots, cabbage, and cilantro or Thai basil. Drizzle with dressing, toss and allow vegetables to marinate for 20 minutes. Taste, and adjust seasoning.
  3. In a medium bowl, whisk 2 tablespoons olive oil, garlic, Chinese 5-spice powder, sesame seeds, ¼ teaspoon salt and ¼ teaspoon pepper. Add shrimp, and toss to coat.
  4. In a large skillet over medium-high heat, sauté shrimp about 5 minutes or until cooked through. Divide slaw among serving plates, top with shrimp, and garnish with green onions and pumpkin seeds.

PER SERVING: 442 cal, 27g fat (16g mono, 7g poly, 4g sat), 71mg chol, 759mg sodium, 42g carb (7g fiber, 31g sugars), 12g protein

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