Go Back
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.
Print Recipe Pin Recipe
Marinating Time 3 hours
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

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

Equipment

  • 1 Large Cast Iron Skillet

Method
 

For the Curtido
  1. 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
  2. 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
  3. 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
  1. 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
  1. 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
  2. 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
  1. 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.