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.
- 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
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.
Serving: 7shrimp, 1-1/4 cup slaw, Calories: 228kcal, Carbohydrates: 18g, Protein: 25g, Fat: 7g, Cholesterol: 172mg, Sodium: 472mg, Fiber: 3g, Sugar: 11g
Freestyle Points: 1
Points +: 6