Ingredients
“Fricy” Mango-Chili Shrimp
1 lb (450 g) raw shrimp, peeled & deveined
2 tablespoons olive oil
2 tablespoons mango puree or mango chili sauce
1 tablespoon chili sauce or sweet chili sauce
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt, to taste
Juice of ½ lime
Lime Slaw
2 cups shredded cabbage (green or purple)
1 small carrot, grated
2 tablespoons mayonnaise or Greek yogurt
Juice of 1 lime
Salt & black pepper, to taste
For Serving
8 small corn or flour tortillas
Fresh cilantro, chopped
Sliced mango or avocado (optional)
Extra lime wedges
Instructions
In a bowl, toss shrimp with olive oil, mango puree, chili sauce, chili powder, paprika, garlic powder, salt, and lime juice. Let marinate 10 minutes.
In another bowl, mix cabbage, carrot, mayo (or yogurt), lime juice, salt, and pepper. Chill until ready to serve.
Heat a skillet over medium-high heat. Cook shrimp 2–3 minutes per side until opaque, lightly caramelized, and slightly sticky (“fricy” texture).
Warm tortillas in a dry pan or directly over flame until soft and slightly charred.
Add lime slaw to tortillas, top with mango-chili shrimp, garnish with cilantro, mango or avocado slices, and a squeeze of lime.
Notes
“Fricy” style: Sweet + spicy + slightly sticky glaze from mango and chili.
Heat control: Add cayenne or chili oil for extra spice, or honey to mellow it.
Protein swap: Works great with chicken strips or crispy tofu.
Street-food vibe: Finish with a drizzle of crema or yogurt sauce.
- Prep Time: 15
- Cook Time: 10
Nutrition
- Calories: 240