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.
For the shrimp:
For the slaw: