Note From the Familyli
To work well, you need to feed your brain and body well.
At Milyli, our fantastic, multi-talented office chef helps us do that, and we're excited to share special posts like this one via our social media each Thursday.
We hope his content inspires you to get bold in the kitchen, try new places in the Chicagoland area, and #MakeItLikeYouLikeIt.
Chef Wood's Simple Shrimp & Slaw
Hi, I'm Tavares Porter – better known around the city as "Chef Wood".
Today I want to share a super simple yet tasty Sweet Chili Shrimp and Jalapeño Mango Coleslaw that I recently prepared for a nonprofit event. (I knew they loved it because I ran out after serving seconds!)
You'll want to serve this dish as soon as your shrimp are done cooking, but you can always make the slaw in advance. In total, prep and cook time will take you about 30min, but even less if you use any prepared or pre-mixed ingredients. You can see a short clip of this crowd pleaser ready to be served below.
Pt.1 Ingredients Prep
1/2 small head Napa cabbage thinly sliced (about 8 ounces)*
1/2 head purple cabbage thinly sliced (about 8 ounces)*
1 small red onion thinly sliced, rinsed in cold water, and drained well
2 small carrots peeled and shredded*
2 jalapeños seeded and minced**
1 cilantro bunch roughly chopped***
1 firm mango peeled and roughly chopped*
1/2 cup of mayo
2 tbs spicy brown mustard
1 tbs apple cider vinegar
4 tsp granulated white sugar (or honey)
1/4 tsp cumin
1/4 tsp of granulated garlic powder
1/8 tsp of cayenne pepper**
1/8 tsp of black pepper**
Juice of 1 Lime
*Not great at chopping? Start with a mix and/or pre-cut ingredients.
**Sound too spicy? Use just one jalapeño or substitute green bell pepper.
***Don't like cilantro? Substitute chopped parsley or celery leaves.
"Make It Like You Like It!"
1 1/2 raw, peeled, and deveined Shrimp (21-25ct)
1/4 cup cornstarch or arrowroot powder
1/4 cup cooking oil
Sweet Chili Sauce Ingredients:
2 tbs sweet chili sauce
1 tbs honey
2 tsp Frank’s Hot Sauce
Pt.2 Cooking Instructions
In a large mixing bowl, combine mango, cabbage, carrots, jalapeño, red onion, and cilantro. (Save a small portion of cilantro for garnish if you'd like.)
In a small mixing bowl, whisk together all your remaining slaw ingredients to create the slaw's dressing.
Pour the dressing gradually (1/4 cup) over the cabbage mixture and toss lightly with clean hands or tongs, adding more dressing to flavor for personal preference.
Optional, but recommended: Let marinate covered in the fridge for 1 hour.
In a small mixing bowl, whisk together sweet chili sauce, honey, and hot sauce.
In a large bowl, mix cornstarch and season with salt and pepper, garlic powder to taste before adding in your shrimp.
In a large skillet, heat vegetable oil over medium.
Cook shrimp in manageable batches until evenly golden and crispy (~2-3min) and letting them cool to edible temperature on some plated paper towels.
Pt.3 Serving Instructions
I love to combine these ingredients on a warmed corn or flour tortilla as soon as they are cool enough to eat. Coleslaw, shrimp, then drizzle with the sweet chili sauce and garnished with some additional cilantro –portioned out from the batch made for the slaw– and more slaw if you’re feeling bold. ;-p This dish could also go great with your favorite go-to dinner rice!