Description
Tons of flavor in this quick, anti-inflammatory turmeric garlic shrimp dish! The perfect balance of flavors – ready in under 30 minutes.
Yield: 4servings | Serving Size: 7shrimp, 1-1/4 cup slaw
Ingredients
1tbspplus 1 tsp olive oil
2limes, divided
1tspkosher salt
1/8ground black pepper
1/2head red cabbage, shredded (12 oz total)
18 oz mango, julienned
1/4small red onion, sliced into thin strips
2tbspfresh chopped cilantro, divided
28(1 lb) peeled and deveined extra large shrimp
2garlic cloves, crushed
3/4tspturmeric
1/4tspcumin
1/8tspcrushed red pepper flakes
Instructions
Combine 1 tbsp olive oil, juice of 1 lime, 3/4 tsp of the salt and pepper.
Toss with the cabbage, red onion, mango and 1 tbsp fresh cilantro.
- Combine shrimp with the remaining salt, turmeric, crushed red pepper flakes and cumin.
In a large deep nonstick saute pan over medium-high heat, add 1/2 teaspoon of olive oil, and cook half of the shrimp 1 1/2 to 2 minutes on each side, until shrimp is cooked through and opaque.
Set aside, add the remaining 1/2 teaspoon of oil and remaining shrimp and cook until shrimp is cooked through and opaque adding the crushed garlic the last minute.
- Return all the shrimp to the skillet, stir to combine with garlic.
Remove from heat, squeeze lime over shrimp and toss with cilantro.
Divide the salad (about 1 1/4 cups) and shrimp between 4 plates.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Nutrition
Serving: 7shrimp, 1-1/4 cup slaw, Calories: 228kcal, Carbohydrates: 18g, Protein: 25g, Fat: 7g, Cholesterol: 172mg, Sodium: 472mg, Fiber: 3g, Sugar: 11g
