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Tajin Shrimp Bowls with Mango Curtido

Tajín Shrimp Bowls with Mango Curtido

These Tajín Shrimp Bowls feature juicy Tajín-dusted shrimp served on a bed of brown rice alongside a speedy Mango Curtido and a zippy Cilantro Remoulade.
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Marinating Time 3 hours
Course Main Course
Servings 4

Equipment

  • 1 Large Cast Iron Skillet

Ingredients
  

Speedy Mango Curtido

  • ½ head savoy cabbage shredded **
  • ½ red onion sliced thinly
  • 2 jalapeño peppers sliced thinly
  • 1 ataulfo mango peeled, julienned
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • ¼ cup white vinegar
  • 1 tbsp raw sugar
  • 1 tsp salt

Cilantro Remoulade

  • ¾ cup mayo
  • 1 dill pickle minced
  • 1 clove garlic minced
  • 2 tbsp hot sauce I used Cajun Sunshine
  • 2 tbsp cilantro finely chopped
  • 1 tbsp capers minced
  • 1 tbsp Dijon mustard
  • 1 tbsp lime juice

Tajín Shrimp

  • 400 g (14 oz) shrimp peeled
  • 3 tbsp unsalted butter melted
  • 1 tbsp Tajín
  • 1 tsp dried oregano

For the Bowls

  • 4 cups cooked brown rice
  • 1 ataulfo mango peeled and sliced
  • 1 avocado cut into wedges
  • Fresh cilantro to garnish

Instructions
 

For the Curtido

  • Place the cabbage, onion, jalapeños, garlic, mango, and dried oregano in a large bowl. Set it aside.
    ½ head savoy cabbage, ½ red onion, 2 jalapeño peppers, 1 ataulfo mango, 1 clove garlic, 1 tsp dried oregano
  • Pour the vinegar into a small saucepan and add the salt and sugar. Place the saucepan over medium heat and cook until the salt and sugar dissolve.
    ¼ cup white vinegar, 1 tbsp raw sugar, 1 tsp salt
  • Pour the vinegar mixture over the fruit and veg and toss to coat. Cover and transfer to the fridge. Let marinate for a minimum of 3 hours or overnight.

For the Remoulade

  • Place all of the ingredients in a bowl and stir to combine. Cover and chill until ready to serve.
    ¾ cup mayo, 1 dill pickle, 1 clove garlic, 2 tbsp hot sauce, 2 tbsp cilantro, 1 tbsp capers, 1 tbsp Dijon mustard, 1 tbsp lime juice

For the Shrimp

  • Place the shrimp in a large bowl and pour the butter, Tajín, and oregano over top. Toss to coat.
    400 g (14 oz) shrimp, 3 tbsp unsalted butter, 1 tbsp Tajín, 1 tsp dried oregano
  • Heat a large cast iron skillet over medium-high heat until smoking. Add the shrimp to the skillet and sear on both sides until pink and lightly charred. This should only take a moment on each side. Transfer the shrimp to a plate and set them aside.

For the Bowls

  • Place a cup of the brown rice in each bowl and top with 5-7 shrimp, a sizable amount of the curtido, 4 mango slices, and 2-3 avocado wedges. Garnish with the cilantro and serve alongside the Cilantro Remoulade.
    4 cups cooked brown rice, 1 ataulfo mango, 1 avocado, Fresh cilantro

Notes

** I find it easiest to shred the cabbage using a large mandoline but you can use a chef's knife instead. Just try to slice it as thinly as possible. 
Keyword cabbage, remoulade, rice bowl, shrimp