Tons of flavor in this quick, anti-inflammatory Garlic Turmeric Shrimp dish! The perfect balance of flavors – ready in less than 30 minutes.
Shrimp with garlic and turmeric
Many of you have been asking for anti-inflammatory recipes and I have a lot of them on my site, I just need to go through them to label them, so I thought I’d start with this one. These healthy garlic turmeric shrimp are made with a colorful raw kale and mango salad and lime dressing. It’s colorful and vibrant, packed with anti-inflammatory ingredients like olive oil, turmeric, mango, and red cabbage.
Because I love these turmeric garlic shrimp
- Anti-inflammatory: Making it the ideal choice for those looking to enjoy a delicious meal that also supports overall health and well-being.
- Delicious and colourful: I always try to eat the rainbow when creating healthy dishes.
- Perfect for most dietary restrictions: in addition to being anti-inflammatory, it’s also gluten-free, low-carb, paleo, whole30, and obviously weight-watcher-friendly!
Anti-inflammatory ingredients:
Many of the ingredients you listed have anti-inflammatory properties and offer various health benefits:
- Olive oil: A staple of the Mediterranean diet, olive oil is rich in monounsaturated fats.
- Files: High content of vitamin C and antioxidants
- Black Pepper: Contains piperine, known for its anti-inflammatory, antioxidant and antibacterial effects.
- Red Cabbage: A cruciferous vegetable rich in antioxidants such as anthocyanins and vitamin C.
- Mango: Rich in vitamins, especially vitamin C and beta-carotene, mango has been shown to have anti-inflammatory and antioxidant properties.
- Red Onion: Contains quercetin, an antioxidant that can fight inflammation and strengthen immune function.
- Coriander: It offers anti-inflammatory benefits thanks to its antioxidants.
- Shrimp: Although shrimp are not generally known for their anti-inflammatory properties, they are a good source of lean protein and are part of a healthy, balanced diet.
- Garlic: Known for its immunostimulating 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 powerful anti-inflammatory and antioxidant effects.
- Cumin: It has been used for its digestive, anticancer, and anti-inflammatory properties, although its anti-inflammatory effects are less potent than ingredients like turmeric.
- Crushed red pepper flakes: They contain capsaicin, studied for its pain-relieving and anti-inflammatory properties.
How to prepare turmeric shrimp
I seasoned the shrimp with turmeric, cumin, and chili flakes, then quickly sautéed them with garlic, and finished with some fresh lime juice and cilantro.
To balance the heat (it’s mild, though you can make it spicier or leave it milder to your taste) I served it on a quick snack with sweet mango, red cabbage, and lime juice. My husband gave it two thumbs up!
Other anti-inflammatory recipes
Product: 4 portions
Portion: 7 shrimp, 1-1/4 cup slaw
-
Combine 1 tablespoon olive oil, the juice of 1 lime, 3/4 teaspoons salt and pepper.
-
Top with cabbage, red onion, mango and 1 tablespoon fresh cilantro.
-
Combine the prawns with the remaining salt, turmeric, crushed red pepper flakes and cumin.
-
In a large, nonstick skillet over medium-high heat, add 1/2 teaspoon olive oil and cook half the shrimp 1 1/2 to 2 minutes on each side, until the shrimp are cooked through and opaque.
-
Set aside, add the remaining 1/2 teaspoon oil and the remaining shrimp and cook until the shrimp are cooked through and opaque, adding the crushed garlic at the last minute.
-
Return all the shrimp to the pan, stir to combine with the garlic.
-
Remove from the heat, squeeze the lime over the prawns and season with the coriander.
-
Divide the salad (about 1 1/4 cups) and shrimp among 4 plates.
Last step:
Please leave a rating and comment letting us know if you liked this recipe! This helps our business thrive and continue to provide you with free, high-quality recipes.
Serve: 7 shrimp, 1-1/4 cup slaw, Calories: 228 kcal, Carbohydrates: 18 G, Protein: 25 G, Fat: 7 G, Cholesterol: 172 mg, Sodium: 472 mg, Fiber: 3 G, Sugar: 11 G
