Tons of flavor in this quick, anti-inflammatory turmeric garlic shrimp dish! The perfect balance of flavors – ready in under 30 minutes.
Turmeric Garlic Shrimp
A lot of you have been asking for anti-inflammatory recipes, and I have many on my site, I just have to go through them to label them so I thought I would start with this one. This healthy turmeric garlic shrimp is made with a colorful raw cabbage and mango salad and lime dressing. It’s colorful and vibrant, loaded with anti-inflammatory ingredients like olive oil, turmeric, mango and red cabbage.
Why I Love This Turmeric Garlic Shrimp
- Anti-Inflammatory: Making it an ideal choice for those looking to enjoy a delicious meal that also supports overall health and well-being.
- Delicious and Colorful: I always try to eat the rainbow when creating healthy dishes.
- Perfect for most diet restrictions: aside from being anti-inflammatory, it’s also gluten-free, low-carb, paleo, whole30 and of course weight watchers friendly!
Anti-Inflammatory Ingredients:
Many of the ingredients you listed have anti-inflammatory properties and offer various health benefits:
- Olive Oil: A staple in the Mediterranean diet, olive oil is rich in monounsaturated fats.
- Limes: High in vitamin C and antioxidants
- Black Pepper: Contains piperine, which has been noted for its anti-inflammatory, antioxidant, and antibacterial effects.
- Red Cabbage: A cruciferous vegetable high in antioxidants such as anthocyanins and vitamin C.
- Mango: Rich in vitamins, especially vitamin C and beta-carotene, mangoes have been shown to have anti-inflammatory and antioxidant properties.
- Red Onion: Contains quercetin, an antioxidant that can fight inflammation and boost immune function.
- Cilantro: Offers anti-inflammatory benefits due to its antioxidants.
- Shrimp: While shrimp is not typically known for its anti-inflammatory properties, it is a good source of lean protein and part of a healthy, balanced diet.
- Garlic: Known for its immune-boosting and anti-inflammatory properties, garlic contains compounds like allicin that can help reduce inflammation and offer other health benefits.
- Turmeric: Contains curcumin, a compound well-documented for its potent anti-inflammatory and antioxidant effects.
- Cumin: Has been used for its digestive, anticancer, and anti-inflammatory properties, though its anti-inflammatory effects are less powerful compared to ingredients like turmeric.
- Crushed Red Pepper Flakes: Contain capsaicin, which has been studied for its pain-relief and anti-inflammatory properties.
How To Make Turmeric Shrimp
I seasoned the shrimp with turmeric, cumin and red pepper flakes, then gave it a quick saute with garlic and finished it with some fresh lime juice and cilantro.
To balance out the heat (it’s mild, although you can make it spicier or leave milder to your taste) I served this over a quick slaw with sweet mango, red cabbage and lime juice. My husband gave it two thumbs up!
More Anti-Inflammatory Recipes
- Salmon Avocado Salad
- Turmeric Roasted Sweet Potato Soup
- Turmeric Chicken Noodle Soup
- Citrus Immunity Shots
- Slow Cooker Butternut Squash Soup
Turmeric Garlic Shrimp with Cabbage-Mango Slaw
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
Instructions
- 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.
