Garlic Shrimp with Cabbage Mango Slaw Recipe

Garlic Shrimp with Cabbage Mango Slaw Recipe

How To Make Garlic Shrimp with Cabbage Mango Slaw

This garlic shrimp is spiced with turmeric and cumin, sauteed, then tossed with a mix of mango and red cabbage in lime and olive oil blend.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 1tbspolive oil,plus 1 tsp
  • 2limes,divided
  • 1tspkosher salt
  • ground black pepper
  • 12ozred cabbage,(½ head), shredded
  • 8ozmango,julienned
  • ¼small red onion,sliced into thin strips
  • 2tbspfresh cilantro,chopped, divided
  • 1lbextra large shrimp,peeled and deveined
  • 2clovesgarlic,crushed
  • ¾tspturmeric
  • ¼tspcumin
  • tspred pepper flakes,crushed


  1. Combine 1 tablespoon olive oil, juice of 1 lime, ¾ teaspoon of salt and pepper.

  2. Toss with cabbage, red onion, mango, and 1 tablespoon of fresh cilantro.

  3. Combine shrimp with the remaining salt, turmeric, crushed red pepper flakes, and cumin.

  4. In a large deep nonstick sauté pan over medium-high heat, add ½ teaspoon of olive oil, and cook half of the shrimp 1½ to 2 minutes on each side, until shrimp is cooked through and opaque. Set aside.

  5. Add the remaining ½ teaspoon of oil and remaining shrimp and cook until shrimp is cooked through and opaque adding the crushed garlic the last minute.

  6. Return all the shrimp to the skillet, and stir to combine with garlic.

  7. Remove from heat, squeeze lime over shrimp and toss with cilantro.

  8. Divide the salad (about 1¼ cups) and shrimp between 4 plates.


  • Calories: 189.47kcal
  • Fat: 5.03g
  • Saturated Fat: 0.87g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 2.79g
  • Polyunsaturated Fat: 0.84g
  • Carbohydrates: 21.28g
  • Fiber: 4.13g
  • Sugar: 11.81g
  • Protein: 17.68g
  • Cholesterol: 142.88mg
  • Sodium: 697.68mg
  • Calcium: 127.08mg
  • Potassium: 505.75mg
  • Iron: 1.76mg
  • Vitamin A: 142.48µg
  • Vitamin C: 79.81mg
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