Turmeric-Gar­lic Shrimp with Cab­bageMango Slaw

Canadian Running - - FOOD - Kim Do­erk­sen is a com­pet­i­tive run­ner, food cre­ator and coach at Mile2Marathon.


1 tbsp olive oil 2 limes 1 tsp salt Black pep­per to taste K head of red cab­bage, shred­ded 1 mango, juli­enned N small red onion, thinly sliced 2 tbsp fresh cilantro, chopped 1 lb. peeled and de­veined shrimp 2 cloves of gar­lic O tsp turmeric N tsp cumin V tsp crushed red pep­per flakes


1 In a large bowl toss to­gether cab­bage, mango and half the fresh cilantro. 2 In a small bowl, com­bine 1 tbsp olive oil, the juice of one lime, O tsp salt and pep­per to taste. Toss into the cab­bage mix­ture. Set aside. 3 In a large bowl, com­bine shrimp, spices and re­main­ing salt and pep­per. 4 Heat a large skil­let on medium-high and add 1 tsp oil. Place the shrimp in the heated pan and fry un­til shrimp is opaque and cooked through. Be­fore re­mov­ing from the pan, add the gar­lic and fry un­til fra­grant. 5 Re­move the shrimp from the heat and squeeze the juice of the other lime over, sprin­kling with cilantro. 6 Serve the cab­bage salad and top with shrimp. 7 Note: avo­cado is an­other great ad­di­tion to this salad.

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