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Tons of flavor in this quick, shrimp dish! The perfect balance of spicy, savory, sweet & sour – and ready in less than 30 minutes.
I seasoned the shrimp with turmeric, cumin and red pepper flakes, then gave it a quick saute with garlic and finished it with some fresh lime juice and cilantro.
To balance out the heat (it’s mild, although you can make it spicier or leave milder to your taste) I served this over a quick slaw with sweet mango, red cabbage and lime juice.
My husband gave it two thumbs up! This dish is perfect for most diet restrictions: gluten-free, low-carb, paleo, whole30 and of course weight watcher friendly!
Turmeric-Garlic Shrimp with Cabbage-Mango Slaw
Tons of flavor in this quick, shrimp dish! The perfect balance of spicy, savory, sweet & sour – and ready in less than 30 minutes.
Yield: 4 servings
Serving Size: 7 shrimp, 1-1/4 cup slaw
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.
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: 7 shrimp, 1-1/4 cup slaw, Calories: 228 kcal, Carbohydrates: 18 g, Protein: 25 g, Fat: 7 g, Cholesterol: 172 mg, Sodium: 472 mg, Fiber: 3 g, Sugar: 11 g
I made this recipe exactly as written, no substitutions. It was fantastic! Full of flavor, yet still light and fresh. One tip, though. If you handle the shrimp after they’ve been tossed with the turmeric, it will stain your nails yellow. So maybe use tongs for that.
We love, love, loved the slaw! Very colorful. Beautiful presentation. We were still hungry after a single portion, so I would add rice, beans, or something else on the side. The shrimp were good. I think better would be scallops or a white fish. But delish.. I may do the slaw with a fire shrimp recipe on top. Or, add a minced habanero pepper to the whole thing. We’ll definitely keep this in our rotation.
It was really delicious! It felt a bit fancy and summery, like an interesting dish we might get on vacation at a beach resort. We paired it with frozen egg-rolls. Quite beautiful on the plate. Hubby and I each ate 2 servings.
Next time, I will make th me cabbage slaw a littler earlier in the day and refrigerate so I can clean-up my little chilling mess, then do the shrimp just when we are ready to eat. Done this way it would be a great light meal for guests.
Put this on some corn tortilla and topped with avocado – SO GOOD and so satisfying
This was fantastic! So fresh tasting and really easy. We had it with a side of black beans. I love that it would taste good hot or cold leftover for lunch. It was surprisingly filling too.
I made this for dinner this evening with some brown rice and it was excellent – really fresh and tasty!
Refreshing and delicious! I love recipes like this that are flavorful but don’t require a laundry list of ingredients and an hour of prep work. The mango slaw is a revelation on its own – I would pair it with any summery main but the shrimp definitely works well. Thank you!!
As I had leftover red cabbage, this was a great use for it. I love shrimp in most any form so that also made it a good choice. A nice light summer dinner was had with this recipe.
Oooo, SO good! Hubby loves it too. This will be a go to during the hot summer months for sure!
this recipe needs more 5 star comments, it’s that good! Loved it
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