Thai Shrimp & Mango Cabbage Cups
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Recipe type: Appetizers, Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 cups
 
Thai shrimp & mango cabbage cups are fresh, spicy and bursting with flavor in each bite. A side of peanut dipping sauce adds the perfect touch. These are perfect to serve as appetizers or even as a light meal.
You will need:
For Thai Shrimp & Mango Cabbage Cups,
  • Mango - 1, small
  • Red onion - ¼ cup, thinly sliced
  • Carrots - ½ cup, thinly julienned
  • Thai green chilis - 2, sliced
  • Cilantro leaves - ½ cup, divided
  • Lemon juice - 2 tbsp
  • Salt - to taste
  • Black pepper - ¼ tsp, freshly cracked
  • Shrimp - ½ lb, peeled and deveined
  • Sambal oelek - 3 tbsp
  • Light soy sauce - 2 tbsp
  • Brown sugar - 2 tsp
  • Oil - 2 tbsp
  • Red cabbage leaves - 6-8
  • Lemon - 1, cut into wedges
For Peanut Dipping Sauce,
  • Creamy peanut butter - ½ cup
  • Water - ⅓ cup
  • Light soy sauce - 2 tbsp
  • Lemon juice - 2 tbsp
  • Paprika or red chili paste - a generous pinch
  • Salt - to taste
How to:
  1. Thai Shrimp & Mango Cabbage Cups: Wash, peel and slice the mango flesh thinly. Take the mango, onions, carrots and Thai green chilies in a mixing bowl. Toss with ¼ cup of chopped cilantro leaves, lemon juice, salt and pepper. Cover this mango slaw and set aside while you prep the rest of the ingredients.
  2. In another bowl, mix the shrimp with sambal oelek, soy sauce and brown sugar. You will not need any extra salt because the sambal and soy sauce will have enough salt.
  3. Heat oil in large skillet. Lay the shrimp in a single layer and cook a couple of minutes per side until opaque. Remove shrimp to a bowl and scrape the leftover sauce from the skillet on top.
  4. When ready to assemble the cabbage cups, pile a few spoonfuls of mango slaw onto a small-medium cabbage leaf. Add 3-4 shrimp, chopped cilantro leaves and serve with lemon wedges and peanut dipping sauce (recipe follows).
  5. Peanut Dipping Sauce: Mix together all the ingredients in a small bowl. Taste and adjust seasoning. Serve with Thai shrimp and mango cabbage cups.
Notes:
1. You can use lettuce leaves instead of cabbage leaves too.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2018/05/31/thai-shrimp-mango-cabbage-cups/