Spicy Shrimp, Mango, and Red Cabbage Salad
Contributed by Brea McAnally
Time: 30 minutes
Servings: 4 people
1 tbsp + 1 tsp olive oil
1 tbsp mayo
1 limes, halved
1 tsp kosher salt
⅛ ground black pepper
½ head red cabbage, shredded (12 oz total)
1 (8 oz) mango, julienned
¼ small red onion, sliced into thin strips
2 tbsp fresh chopped cilantro, divided
1 lb shrimp (peeled and deveined)
2 garlic cloves, crushed
¾ tsp turmeric
¼ tsp cumin
¼ tsp cayenne pepper
Combine 1 tbsp olive oil, 1 tbsp mayo, juice of 1 lime, ¾ 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, cayenne pepper, and cumin.
In a large deep nonstick saute pan over medium-high heat, add ½ tsp 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 tsp 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 1¼ cups) and shrimp between 4 plates.