Name: Chinese 5-Spice Shrimp with Mango-Carrot Slaw
Yield: 4 people
Ingredients: FOR THE DRESSING:; 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; FOR THE SLAW AND SHRIMP:; 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

Servings

4 people

Ingredients

FOR THE DRESSING:
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
FOR THE SLAW AND SHRIMP:
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

Ingredients

FOR THE DRESSING:
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
FOR THE SLAW AND SHRIMP:
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

Servings

4 people

Instructions

Make the dressing: Combine and vigorously whisk the first seven ingredients (vinegar through salt). While whisking, slowly drizzle in oils until combined. Set aside.
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.
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.
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.

Recipe Notes

Nutrition Facts

Chinese 5-Spice Shrimp with Mango-Carrot Slaw

Amount Per Serving

Calories 442 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 4g 20%

Polyunsaturated Fat 7g

Monounsaturated Fat 16g

Cholesterol 71mg 24%

Sodium 759mg 32%

Total Carbohydrates 42g 14%

Dietary Fiber 7g 28%

Sugars 31g

Protein 12g 24%

* Percent Daily Values are based on a 2000 calorie diet.

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

Chinese 5-Spice Shrimp with Mango-Carrot Slaw

Carsen Snyder | Photo by Jennifer Olson

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