Fresh and absolutely summerish! You can serve it as a salad or you can even transform it to a main dish with some extra basmati rice on the side. If you try this recipe, please let me know on the comments below. 😀
Prep Time: 10 min, Cooking Time: 5-7 min, Total: 15-17 min. Serves 4 people
2 tbsp olive oil
2 limes, divided
1 tsp sea salt
Fresh ground black pepper
400gr red cabbage, sliced or cubed
1 mango, julienned
1 large red onion, sliced into thin strips
Fresh chopped coriander
400gr fresh shrimp
2 garlic cloves, crushed
3/4 tsp turmeric
1/4 tsp cumin
1/8 tsp pepperoncino flakes
In a big bowl combine 1 tbsp olive oil, the juice of 1 lime, 3/4 tsp of the salt and pepper. Add the red cabbage, red onion, mango and some fresh coriander.
In another bowl, combine the raw shrimps with the remaining salt, turmeric, pepperoncino flakes and cumin. Stir well.
Heat the rest of the olive oil (1tbsp) in a large saute pan over medium-high heat. Cook the shrimp for 2 minutes on each side, until shrimp is cooked through and its color has changed from grey to orange. Add the crushed garlic at the last minute and stir to combine.
Remove the shrimp from the heat, squeeze some lime on top and sprinkle with the rest of the coriander.
Divide the salad and shrimp between 4 plates.