Turmeric Garlic Shrimp
A lot of you have been asking for anti-inflammatory recipes, and I have many on my site, I just have to go through them to label them so I thought I would start with this one. This healthy turmeric garlic shrimp is made with a colorful raw cabbage and mango salad and lime dressing. It’s colorful and vibrant, loaded with anti-inflammatory ingredients like olive oil, turmeric, mango and red cabbage.
Anti-Inflammatory Ingredients:
Many of the ingredients you listed have anti-inflammatory properties and offer various health benefits:
Olive Oil: A staple in the Mediterranean diet, olive oil is rich in monounsaturated fats. Limes: High in vitamin C and antioxidants Black Pepper: Contains piperine, which has been noted for its anti-inflammatory, antioxidant, and antibacterial effects. Red Cabbage: A cruciferous vegetable high in antioxidants such as anthocyanins and vitamin C. Mango: Rich in vitamins, especially vitamin C and beta-carotene, mangoes have been shown to have anti-inflammatory and antioxidant properties. Red Onion: Contains quercetin, an antioxidant that can fight inflammation and boost immune function. Cilantro: Offers anti-inflammatory benefits due to its antioxidants. Shrimp: While shrimp is not typically known for its anti-inflammatory properties, it is a good source of lean protein and part of a healthy, balanced diet. Garlic: Known for its immune-boosting 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 potent anti-inflammatory and antioxidant effects. Cumin: Has been used for its digestive, anticancer, and anti-inflammatory properties, though its anti-inflammatory effects are less powerful compared to ingredients like turmeric. Crushed Red Pepper Flakes: Contain capsaicin, which has been studied for its pain-relief and anti-inflammatory properties.
How To Make Turmeric Shrimp
I seasoned the shrimp with turmeric, cumin and red pepper flakes, then gave it a quick saute with garlic and finished it with some fresh lime juice and cilantro. To balance out the heat (it’s mild, although you can make it spicier or leave milder to your taste) I served this over a quick slaw with sweet mango, red cabbage and lime juice. My husband gave it two thumbs up!
More Anti-Inflammatory Recipes
Salmon Avocado Salad Turmeric Roasted Sweet Potato Soup Turmeric Chicken Noodle Soup Citrus Immunity Shots Slow Cooker Butternut Squash Soup
