Turmeric Garlic Shrimp with Cabbage-Mango Slaw

Tons of flavor in this quick, anti-inflammatory turmeric garlic shrimp dish — bright, balanced, and ready in under 30 minutes. The shrimp are seasoned simply with turmeric, cumin and crushed red pepper, then sautéed with garlic and finished with lime and cilantro. A crisp cabbage-and-mango slaw tossed with lime and olive oil adds sweetness, crunch and vibrant color for a satisfying, health-forward meal.

Turmeric Garlic Shrimp

This recipe is a great addition to an anti-inflammatory meal plan. It pairs lean protein with colorful produce and anti-inflammatory spices and fats. Olive oil, turmeric, mango and red cabbage each contribute antioxidants and nutrients that support overall health, while fresh lime brightens the dish and garlic adds depth and aroma.

Anti-Inflammatory Ingredients

The components of this dish contribute flavor and potential health benefits:

• Olive oil: A source of monounsaturated fats and antioxidants.
• Lime: Adds vitamin C and bright acidity.
• Black pepper: Contains piperine, which can enhance the absorption of turmeric’s active compounds.
• Red cabbage: A cruciferous vegetable rich in antioxidants and fiber.
• Mango: Adds vitamin C, beta-carotene and natural sweetness.
• Red onion: Provides flavor plus quercetin and other antioxidants.
• Cilantro: Fresh herb with a bright, cleansing note.
• Shrimp: Lean, high-quality protein that cooks quickly.
• Garlic: Offers immune-supporting and anti-inflammatory compounds.
• Turmeric: The source of curcumin, a well-known anti-inflammatory antioxidant.
• Cumin and crushed red pepper: Add warmth, depth and a touch of heat.

How To Make Turmeric Shrimp

The method is straightforward: dress the slaw, season the shrimp and quickly sauté in a hot pan. The shrimp cook in just a few minutes, making this a fast weeknight option. Finish with lime and chopped cilantro for freshness. Serve the shrimp over the slaw for contrast in texture and temperature.

More Anti-Inflammatory Recipe Ideas

• Salmon Avocado Salad
• Turmeric Roasted Sweet Potato Soup
• Turmeric Chicken Noodle Soup
• Citrus Immunity Shots
• Slow Cooker Butternut Squash Soup

Ingredients

• 1 tbsp plus 1 tsp olive oil, divided
• 2 limes, divided
• 1 tsp kosher salt, divided
• 1/8 tsp ground black pepper
• 1/2 head red cabbage, shredded (about 12 oz)
• 8 oz mango, julienned
• 1/4 small red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped and divided
• 28 extra-large shrimp (about 1 lb), peeled and deveined
• 2 garlic cloves, crushed
• 3/4 tsp turmeric
• 1/4 tsp ground cumin
• 1/8 tsp crushed red pepper flakes (adjust to taste)

Instructions

1. Make the slaw: In a bowl, whisk together 1 tbsp olive oil, the juice of 1 lime, 3/4 tsp salt and the ground black pepper. Toss this dressing with the shredded red cabbage, sliced red onion, julienned mango and 1 tbsp chopped cilantro. Set aside so the flavors meld while you cook the shrimp.
2. Season the shrimp: In a separate bowl, toss the shrimp with the remaining 1/4 tsp salt, turmeric, crushed red pepper flakes and cumin until evenly coated.
3. Cook the shrimp: Heat a large, deep nonstick sauté pan over medium-high heat and add 1/2 tsp olive oil. Working in batches if needed, cook half the shrimp for 1½–2 minutes per side, until opaque and just cooked through. Transfer to a plate and repeat with the remaining 1/2 tsp oil and shrimp. Add the crushed garlic to the pan during the last minute of cooking the second batch so it becomes fragrant but not burned.
4. Combine and finish: Return all the shrimp to the skillet, toss briefly with the garlic, remove from heat, squeeze the remaining lime over the shrimp and stir in the remaining 1 tbsp chopped cilantro.
5. Serve: Divide about 1¼ cups of slaw and the shrimp among 4 plates (approximately 7 shrimp per serving). Enjoy warm or at room temperature.

Tips, Variations and Storage

• Heat level: Adjust crushed red pepper to taste or omit for a milder dish.
• Protein swaps: If you prefer, use scallops or firm white fish; adjust cooking time accordingly.
• Make it ahead: Assemble the slaw up to a day in advance and store in the refrigerator; toss just before serving. Cooked shrimp hold well in an airtight container in the fridge for up to 2 days.
• Serving ideas: Serve the shrimp and slaw over leafy greens, in lettuce wraps or with cauliflower rice for a low-carb option.

Nutrition (per serving)

Serving: 7 shrimp and 1 1/4 cup slaw. Approximate nutrition per serving: Calories 228; Protein 25 g; Carbohydrates 18 g; Fat 7 g; Fiber 3 g; Sugar 11 g; Sodium 472 mg; Cholesterol 172 mg.