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Grilled Shrimp with Mango Slaw - The Deck Chef

Grilled Shrimp & Mango Slaw

GRILLED SHRIMP AND MANGO SLAW – You can’t beat this dish that calls you to the beach!

It’s all about some Easy Grilled Shrimp and a tasty side! Summer grilling is getting started and that means plenty of grilled shrimp and other tasty items cooked over open flames! When it comes to shrimp I’m a sucker for serving a pile of the little guys, and many other seafood items, up with a side of cole slaw. But, sometimes you need a different take on basic cole slaw!

This recipe is featured in several of my articles as well as my new book Great American Grilling!

Here’s a nice version of a coleslaw with an Asian feel and the taste of Mango as well. Enjoy!

For the Shrimp! Grab a bunch of peeled and deveined shrimp and then:

  • toss them in a non-reative bowl with some,
  • orange juice,
  • ginger powder,
  • a dash of hot sauce,
  • and some seasoning of your choice.
  • Adjust the recipe to your liking! I tend to lean towards Cajun, Jerk style, or something along those lines with the citrus PUNCH!
  • Cover, chill, prep your grill and start your cole slaw. Grill as you normally would.

Mango Slaw

The great thing about this recipe is that it’s BEAUTIFUL and packed with flavor! I suggest making an hour ahead of serving time to let the flavors mingle a bit.

  • 1 mango, peeled, pitted and sliced
  • 3 cup shredded cabbage, not diced, not chopped!
  • 1 cup shredded red cabbage
  • 1/3 cup Red bell pepper thin sliced
  • 1/3 cup Green bell pepper thin sliced
  • 1/3 cup Red onion, thin sliced
  • 1 tablespoon lime juice
  • 1 1/2 tablespoons Rice wine vinegar
  • 1/2 tablespoon sesame oil
  • Several dashes of ground ginger
  • Drizzle of honey
  • Dash of salt
  • Toasted almonds or sunflower seeds
  • Dash of sweetener or sugar
  • Parsley, chopped – optional
  • 1/2 tablespoon cilantro – optional

Directions: Toss everything in a bowl besides the cilantro and parsley and nuts. Cover and chill for at least thirty minutes. Toss with cilantro and parsley before serving. Add a dash or two of sweetener for added flavor.


Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motor sports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

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