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.
I rarely use sweet mango in savory dishes. Our favorite way to enjoy mango is simply as slices of fruit or as a beverage like this one that I shared the last week. We love them so much that I rarely have a surplus of mangoes to experiment with in savory dishes, even at the peak of mango season.
But mangoes are exceptional in savory dishes, especially the ones that are just beginning to ripen. Slightly sweet and tangy, I love summer mangoes in a simple mango slaw dressed with lemon juice, chilies, salt and pepper. This skinny mango slaw became the base of this entire recipe. When I started thinking what would go well with the mango slaw, spicy fried shrimp came to mind. I wanted to make lettuce wraps but a quick look in the fridge showed me that I only had a red cabbage. You can make the same recipe with either lettuce or cabbage, as you wish.
These Thai shrimp & mango cabbage cups have a few components, but all of them pretty simple and straightforward. Begin by making the mango slaw first and letting it rest so the flavors can meld together.
Then you need to make spicy and sticky pan-fried shrimp. I marinated the shrimp in some sambal oelek (Thai red chili and garlic paste), light soy sauce and a pinch of brown sugar. A few minutes on a hot skillet and the shrimp will be perfectly cooked and the marinade will be reduced to a spicy and sticky sauce. Yum!
And of course, what are cabbage cups without a delicious dipping sauce? This peanut dipping sauce cannot be any easier. Thin out your favorite brand of creamy peanut butter with some water, soy sauce and a touch of chili sauce to make the easiest and most addictive peanut sauce ever. It really is that simple, and this peanut sauce makes a great dressing for salads and noodles too.
Lay out the components and let your family/guests build their own Thai shrimp cabbage cups. I like to use red cabbage leaves for this recipe but you can also use green ones if you like. Pile the leaves with a couple of shrimp, a generous helping of the mango slaw, fresh cilantro leaves and a squeeze of lemon. You can either drizzle the peanut sauce on top or use it for dipping (or both; I won’t judge!).
These Thai cabbage cups are perfect for summer days when you do not feel like cooking up a large meal. They work great as party appetizers or as a light, low-carb meal.
Here’s how to make these addictive 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
- 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
- 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.
- 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.
- 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.
- 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).
- Peanut Dipping Sauce: Mix together all the ingredients in a small bowl. Taste and adjust seasoning. Serve with Thai shrimp and mango cabbage cups.
Do try these delicious Thai shrimp and mango cabbage cups with creamy peanut dipping sauce this summer.
Don’t forget to PIN &B SAVE this recipe for later.
What is your go-to easy summer meal recipe? Do you like lettuce or cabbage wraps? Do give this a try and let me know how you like it.
Here is another super easy recipe for Thai Chicken & Fried Rice Lettuce Wraps.
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I am sharing this over at Fiesta Friday.
Baxter @ Foodtalko says
Oh wow, this looks so good! Yum!
Anjana @ At The Corner Of Happy And Harried says
Thank you!
The Girl Next Door says
These Shrimp & Mango Cabbage Cups look amazing! 🙂 I’d love to try out a vegetarian version some time soon.
Anjana @ At The Corner Of Happy And Harried says
Thank you, it would work quite well for a vegetarian version too.
Zeba@Food For The Soul says
looks perfect for the summer anjana and that color is amazing!
Anjana @ At The Corner Of Happy And Harried says
Thank you Zeba
Jhuls says
Mango, shrimps and peanut – everything I love in one dish!! I think I would finish one or two in seconds!😁 Happy Fiesta Friday, Anjana. Thanks for sharing!
Anjana @ At The Corner Of Happy And Harried says
Thank you, Jhuls!
anyone4curryandotherthingsc says
Wow – wow – wow, Anjana. What a colourful display and sounding delicious, too. might make this tomorrow. And yes, Mangoes, mangoes, mangoes everywhere, I like the sweet ones ok, but the unripe ones, oh delicious!!!! 🙂
Anjana @ At The Corner Of Happy And Harried says
Thank you for the kind words. I hope you will try this soon!