Ingredients
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
⅛tspred pepper flakes,crushed
Preparation
Combine 1 tablespoon olive oil, juice of 1 lime, ¾ teaspoon of salt and pepper.
Toss with cabbage, red onion, mango, and 1 tablespoon of fresh cilantro.
Combine shrimp with the remaining salt, turmeric, crushed red pepper flakes, and cumin.
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.
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.
Return all the shrimp to the skillet, and stir to combine with garlic.
Remove from heat, squeeze lime over shrimp and toss with cilantro.
Divide the salad (about 1¼ cups) and shrimp between 4 plates.
