Thai Shrimp with Mango Slaw

Thai Shrimp with Mango Slaw

  • PREP TIME: 1 hour
  • COOK TIME: 15 min
  • Serves: 4

Thai Shrimp with Mango Slaw

  • PREP TIME: 1 hour
  • COOK TIME: 15 min
  • Serves: 4

PAIR WITH

Availability varies by market

Mad Jack

or other FLAVOURED & REFRESHING beers

Mad Jack’s wonderful apple profile is a wonderful accompaniment to the sweetness of the slaw and in the shrimp. The lime juice acts as an over all highlight to both the shrimp and to the beer.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 1 small Savoy cabbage, sliced thinly
  • 1 ripe mango, peeled and julienned
  • 1 red onion, peeled and thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 1 medium carrot, grated
  • ½ cup (20g) cilantro, washed and chopped
  • 2 red chilies, seeded and thinly sliced
  • ¼ cup (65ml) rice wine vinegar
  • ¼ cup (65ml) lime juice
  • ¼ cup (65ml) grapefruit juice
  • 1 tbsp. (15g) white sugar
  • 2 tbsp. (30ml) sesame oil
  • 500g medium shrimp, peeled and deveined
  • 2 tbsp. (30ml) vegetable oil
  • 4 cloves of garlic, finely chopped
  • 2 cm piece of ginger, peeled and finely chopped
  • 1 cup (250ml) coconut milk
  • 1 tsp. (10ml) fish sauce
  • 1 lime, juiced
  • 3 tbsp. (10g) basil leaves, roughly chopped.
  • Kosher salt

Directions

  • In a mixing bowl, whisk together rice wine vinegar, lime juice, grapefruit juice, white sugar and sesame oil.
  • Pour over the cabbage, mango, red onion, carrot, chilies and cilantro and let sit for an hour.
  • Meanwhile, in a medium skillet over medium heat, heat the vegetable oil and add the ginger and garlic, stirring frequently.
  • Add the shrimp, and cook for a 2-3 minutes until they begin to turn pink.
  • Add the coconut milk and simmer for 5-10 minutes until the sauce has reduced and thickened.
  • Season with the fish sauce, lime juice and salt if necessary.
  • Stir in the basil leaves and serve with the mango slaw.

Mad Jack
Availability varies by market
  • STYLE:Flavoured Lager
  • ABV:5.0%
  • TASTE:Juicy red apple aroma and flavour. Moderate body, and semi-sweetness is balanced by the tartness you would expect from a ripe apple.

PAIR WITH

Mad Jack

or other FLAVOURED & REFRESHING beers

Mad Jack’s wonderful apple profile is a wonderful accompaniment to the sweetness of the slaw and in the shrimp. The lime juice acts as an over all highlight to both the shrimp and to the beer.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 1 small Savoy cabbage, sliced thinly
  • 1 ripe mango, peeled and julienned
  • 1 red onion, peeled and thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 1 medium carrot, grated
  • ½ cup (20g) cilantro, washed and chopped
  • 2 red chilies, seeded and thinly sliced
  • ¼ cup (65ml) rice wine vinegar
  • ¼ cup (65ml) lime juice
  • ¼ cup (65ml) grapefruit juice
  • 1 tbsp. (15g) white sugar
  • 2 tbsp. (30ml) sesame oil
  • 500g medium shrimp, peeled and deveined
  • 2 tbsp. (30ml) vegetable oil
  • 4 cloves of garlic, finely chopped
  • 2 cm piece of ginger, peeled and finely chopped
  • 1 cup (250ml) coconut milk
  • 1 tsp. (10ml) fish sauce
  • 1 lime, juiced
  • 3 tbsp. (10g) basil leaves, roughly chopped.
  • Kosher salt

Directions

  • In a mixing bowl, whisk together rice wine vinegar, lime juice, grapefruit juice, white sugar and sesame oil.
  • Pour over the cabbage, mango, red onion, carrot, chilies and cilantro and let sit for an hour.
  • Meanwhile, in a medium skillet over medium heat, heat the vegetable oil and add the ginger and garlic, stirring frequently.
  • Add the shrimp, and cook for a 2-3 minutes until they begin to turn pink.
  • Add the coconut milk and simmer for 5-10 minutes until the sauce has reduced and thickened.
  • Season with the fish sauce, lime juice and salt if necessary.
  • Stir in the basil leaves and serve with the mango slaw.