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Turmeric Shrimp with mango and cabbage slaw

Turmeric Garlic Shrimp with Cabbage-Mango Slaw

4.96 from 25 votes
Tons of flavor in this quick, anti-inflammatory turmeric garlic shrimp dish! The perfect balance of flavors – ready in under 30 minutes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Course: Dinner, Lunch
Cuisine: American

Ingredients

  • 1 tbsp plus 1 tsp olive oil
  • 2 limes (divided)
  • 1 tsp kosher salt
  • 1/8 ground black pepper
  • 1/2 head red cabbage (shredded (12 oz total))
  • 1 8 oz mango, julienned
  • 1/4 small red onion (sliced into thin strips)
  • 2 tbsp fresh chopped cilantro (divided)
  • 28 (1 lb) peeled and deveined extra large shrimp
  • 2 garlic cloves (crushed)
  • 3/4 tsp turmeric
  • 1/4 tsp cumin
  • 1/8 tsp crushed 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.

Nutrition

Serving: 7shrimp, 1-1/4 cup slaw, Calories: 228kcal, Carbohydrates: 18g, Protein: 25g, Fat: 7g, Cholesterol: 172mg, Sodium: 472mg, Fiber: 3g, Sugar: 11g
- WW Points: 2