Turmeric Garlic Shrimp with Cabbage-Mango Slaw
Experience an explosion of taste with this speedy turmeric garlic shrimp recipe that boasts anti-inflammatory benefits! With a harmonious blend of flavors, this delightful dish can be on your table in less than half an hour.
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Ingredients
- 1 tbsp plus 1 tsp olive oil
- 2 limes
- 1 8 oz mango, julienned
- 1/4 small red onion
- 2 tbsp fresh chopped cilantro
- 28 (1 lb) peeled and deveined extra large shrimp
- 2 garlic cloves
- 3/4 tsp turmeric
- 1/4 tsp cumin
- 1/8 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 1/8 ground black pepper
- 1/2 head red cabbage
Instructions
- 1
In a bowl, mix together 1 tablespoon of olive oil, the juice from 1 lime, and 3/4 teaspoon each of salt and pepper.
- 2
Add the cabbage, sliced red onion, diced mango, and 1 tablespoon of chopped fresh cilantro to the bowl, and toss everything until well combined.
- 3
In a separate bowl, season the shrimp with the remaining salt, turmeric, crushed red pepper flakes, and cumin, ensuring they are evenly coated.
- 4
Heat a large nonstick sauté pan over medium-high heat and pour in 1/2 teaspoon of olive oil. Add half of the shrimp and sauté for 1 1/2 to 2 minutes on each side, or until they turn opaque and are fully cooked.
- 5
Once cooked, set the shrimp aside. In the same pan, add the remaining 1/2 teaspoon of oil, then add the rest of the shrimp and cook until they are also opaque, adding the crushed garlic during the last minute of cooking.
- 6
Return all the cooked shrimp to the skillet and stir them together with the garlic to mix well.
- 7
Take the pan off the heat and squeeze lime juice over the shrimp, then toss with the cilantro.
- 8
Serve the slaw (approximately 1 1/4 cups) and shrimp on four plates, dividing them evenly.