Grilled Black Pepper Shrimp with a Green Mango & Avocado Slaw

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Large shrimp 12
Coriander seed, whole 1 tbsp
Club House Pepper, Black Ground 1 tbsp
Kosher salt 1 tbsp
Garlic powder 1 tsp
Canola oil 1/2 cup
Lime juice, to taste 1/2 tsp
Pomegranate Herb Dressing
Chives, minced 1 tbsp
Pepper, to taste 1/2 tsp
Lime juice & zest 1/4 cup
Cilantro stems, chopped 2 tbsp
Mint, chopped 2 tbsp
Club House Dill Weed 1 tsp
Dried parsley 1 tsp
Jalapeño, minced 1/2 each
Pomegranate syrup 1/2 tbsp
Salt, to taste 1/2 tsp
Green Mango Avocado Slaw
Ripe avocado, diced 1
Green mango, julienne 1
Lime wedged 1 each
Cilantro, fresh 1 each
Shallots, crisped 1 each

chef's tip

Chef Insider Tip: Multi-Use Pomegranate Syrup

Use pomegranate syrup to dress avocado and mango salad, as a drizzle on a poke bowl or marinate pork tenderloin.



This recipe was created for Club House for Chefs by: Rich Francis, Chef Owner of Rich Francis Cuisine in Six Nations, ON.

For the Shrimp: In a spice grinder grind all spices except salt and garlic powder to medium, fine consistency. In a bowl combine all ingredients and mix well. Add shrimp and marinate for 30 minutes and reserve. Preheat grill to high. Remove shrimp and transfer directly to hot grill. Cook on one side until slightly charred. Flip and cook until just cooked through for approximately 2-3 minutes. Season with lime juice and more salt. Set aside.

For the Dressing: Combine all ingredients in a bowl and whisk well until incorporated. Adjust seasoning as needed.

For the Slaw: Add the avocado and mango to dressing and combine well. Refrigerate until ready to use.

For Serving: Place green mango and avocado slaw on wooden board and place four shrimp on top. Garnish with fresh cilantro, crispy shallots and lime wedge.

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