Turmeric-Garlic Shrimp with Cabbage-Mango Slaw

Turmeric-Garlic Shrimp with Cabbage-Mango Slaw – the perfect balance of spicy, savory, sweet and sour, and ready in less than 30 minutes. Weight Watcher 6 points, low-carb, whole30, paleo and gluten-free.

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.

 Turmeric-Garlic Shrimp with Cabbage-Mango Slaw – the perfect balance of spicy, savory, sweet and sour, and ready in less than 30 minutes. Weight Watcher 6 points, low-carb, whole30, paleo and gluten-free.

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.

Red Cabbage-Mango Slaw

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!

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5 from 3 votes
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Turmeric-Garlic Shrimp with Cabbage-Mango Slaw

1
Freestyle Points
228
Calories
Yield: 4 servings
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, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 172mg, Sodium: 472mg, Potassium: 0mg, Fiber: 3g, Sugar: 11g, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Freestyle Points: 1
Points +: 6