A recipe for grilled shrimp coated in a ginger and turmeric glaze, served on a crisp and sweet slaw with grilled mangoes and avocado and tossed with a cilantro lime dressing that uses toasted sesame oil for a complex flavor. This post is in partnership with Fair Trade USA.


We skipped spring in Minnesota. We went from snow-covered and frozen straight into blue skies, brilliant sunshine, and humidity without warning. With no air conditioning, our best option for nearly every warm evening without rain is cooking and eating outside. Our grill and patio become our kitchen, and we have officially moved family dinners to the backyard.

While there’s plenty of traditional fare that happens on the grill, my favorite meals tend to be the ones that use it more creatively. Vegetables such as grilled artichokes and grilled radicchio are the dishes I gravitate toward. As such, I’ve tossed the mangoes and the avocados on the grill along with the shrimp. This brings a bit more sweetness to the mango and increases the creaminess of the avocado, which works well against the heavy burst of cilantro and tart lime in the dressing. It also helps temper some of the heat from the chili powder in the turmeric shrimp. We use an Indian chili powder that is similar in heat to cayenne. If you don’t have this on hand, the easiest substitution is going to be cayenne, added to your heat preference.

Fair Trade USA recently launched a Fair Trade Seafood program. I was excited to learn about the clean-up efforts in Altata Bay, as well as the small-scale shrimp harvesting cooperatives and how Fair Trade USA is working to promote sustainable seafood. Fair Trade USA is a nonprofit organization that promotes sustainable livelihoods for farmers, workers, and fishermen, protects fragile ecosystems, and builds strong, transparent supply chains through independent, third-party certification. In addition to seafood, you can also find Fair Trade Certified produce and shelf-stable products in grocery stores. This recipe uses Fair Trade Certified Del Pacifico shrimp, Wholesome honey, Frontier Co-op turmeric, mangoes, and avocados.

Grilled Turmeric Ginger Shrimp and Mango Avocado Slaw with Cilantro Lime Dressing: Fair Trade

Yield: 3-4 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Grilled shrimp coated in a ginger and turmeric glaze is served on a crisp and sweet slaw with grilled mangoes and avocado, tossed with a cilantro lime dressing that uses toasted sesame oil for a complex flavor.

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Ingredients

For the shrimp:

• 1 pound raw 16/20 shrimp, deveined and peeled
• 1/2 cup fresh lime juice
• 2 tablespoons fresh ginger, pressed with a garlic press
• 1 tablespoon honey
• 2 teaspoons turmeric
• 1 teaspoon Indian-style chili powder
• 1 teaspoon kosher salt

For the slaw:

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

Instructions

1. Preheat grill to high. Prep the shrimp by threading it on skewers as desired.
2. For the shrimp, in a medium bowl mix together the lime juice, pressed ginger, 1 T honey, turmeric, chili powder, and the kosher salt. Stir until combined. Set aside.
3. To make the dressing, add the cilantro leaves, lime juice, toasted sesame oil, apple cider vinegar, honey, and salt to a food processor or blender. Blend until cilantro is finely chopped and evenly distributed.
4. Cut two sides off the mango away from the pit. Cut the avocados in half and remove the pit. Brush the cut sides with grape seed oil. Grill, cut side down, for 2-3 minutes, just until charred. Remove from the grill and set aside.
5. Brush the grill grates with the oil. Place shrimp skewers on the grill. Brush generously with the turmeric sauce. Grill for 2-3 minutes, just until the gray color turns to pink. Turn and baste again with the turmeric sauce. Grill for another 60-90 seconds. Remove from grill.
6. Dice mangoes and avocados and scoop from their skins. Add to cabbage and shallots in a large bowl. Toss with 2/3 of the dressing.
7. Serve shrimp on top of the slaw with reserved dressing on the side for dipping.

Notes

• Shrimp size can vary. Adjust grill times for larger or smaller shrimp.
• Indian chili powder has a heat level similar to cayenne. Substitute with cayenne and adjust the amount to match your heat preference.