Shrimp with Cabbage and Mango Slaw

This quick and refreshing meal can be completed in just 30 minutes. The recipe can be enjoyed as it is to satisfy a low-carb eating plan or paired with a starch of your choice, such as, brown rice or roasted sweet potatoes.

Prep Time

10 minutes

Cook Time

15 minutes

Makes

4 servings

Ingredients

½ head red cabbage, shredded

¼ red onion, sliced into thin strips

1 mango, julienned

2 limes, divided

1 tablespoon and 1 teaspoon olive oil, divided

2 tablespoons fresh chopped cilantro, divided

¼ teaspoon salt, divided

⅛ teaspoon ground black pepper

¾ teaspoon ground turmeric

⅛ teaspoon crushed red pepper flakes

¼ teaspoon ground cumin

1 lb large shrimp, peeled and deveined

2 cloves garlic, crushed

Preparation

Mix the cabbage, red onion, and mango with juice of 1 lime, 1 tablespoon olive oil, 1 tablespoon cilantro, ⅛ teaspoon of salt and pepper. Set aside.
Combine remaining salt, turmeric, crushed red pepper flakes and cumin with shrimp.
Heat 1 teaspoon olive oil in large nonstick sauté pan over medium-high heat. Cook shrimp 2 minutes on each side, until opaque. Add crushed garlic when shrimp is almost done cooking and allow shrimp to cook with garlic for 1 minute.
Remove shrimp from heat and toss in remaining cilantro and lime juice.
Serve and enjoy by dividing shrimp into 4 portions and slaw into 1 ¼ cup servings.