Recipe Of The Week 5/6: Turmeric Garlic Shrimp with Cabbage-Mango Slaw

Yields 4 Servings

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

Directions:

• 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.

Meal Plan Check Boxes:
3.5 Protein
1 Fat
2 Vegetables
Nutritional Facts: 7 shrimp, 1-1/4 cup slaw, Calories: 228 kcal, Carbohydrates: 18 g, Protein: 25 g, Fat: 7 g

Adapted From: https://www.skinnytaste.com/turmeric-garlic-shrimp-with-cabbage/#recipe