Turmeric-Chili Shrimp with Spicy Slaw

A quick shirmp dish that builds flavor through the use of Asian aromatics, earthy turmeric, and spicy chili flakes. Combined with a refreshing slaw, it just needs a side of rice to make a complete meal.

Turmeric-Chili Shrimp with Spicy Slaw

The trio of shallots, garlic, and ginger go beautifully with Vanns Ground Turmeric, which brings an earthy spice and dramatic color to this recipe. The use of Vanns Crushed Chili Peppers and fish sauce brings both the shrimp and the slaw together. Don't worry - the fish sauce just provides a savory saltiness to both components, with no trace of fishy flavor whatsoever. With its mix of heat, spice, and cool crunch, this recipe makes a great light summer meal.

Spices used in this recipe

Salt, Kosher
Chili Peppers, Crushed
Turmeric, Ground
Makrut Lime Leaves



  • ½ head red or green cabbage, finely shredded with a knife or mandoline
  • 1 large carrot, peeled and shredded on the large holes of a box grater
  • 2 scallions, white, light green, and some green parts thinly sliced
  • 2 Tbs. granulated sugar
  • 1 Tbs. Vanns Kosher Salt
  • 1 ½ Tbs. light brown sugar
  • 1 tsp. Vanns Crushed Chili Peppers
  • 1 Tbs. Thai fish sauce
  • 3 Tbs. lime juice from 2 limes
  • ¼ cup cilantro leaves and tender stems, finely chopped
  • 3 Tbs. mint leaves, finely chopped


  • 1 lb. raw shrimp, thawed and drained if frozen, peeled and deveined, tails left on if you like
  • 1 tsp. Vanns Ground Turmeric
  • 1 tsp. Vanns Kosher Salt, divided
  • 4 medium shallots, finely chopped
  • ½-inch piece fresh ginger root, peeled and finely chopped
  • 2 medium cloves garlic, peeled and chopped
  • 2 tsp. peanut oil
  • ¼ - ½ tsp. Vanns Crushed Chili Peppers, or to taste
  • ½ Tbs. Thai fish sauce
  • 1 Tbs. lime juice, or to taste


Make the slaw:

  1. Combine the shredded cabbage, shredded carrots, and sliced scallions in a large bowl. Toss with salt and sugar and allow to sit for 5 minutes.
  2. While vegetables sit, make the dressing: whisk together the light brown sugar, fish sauce, lime juice, and crushed chili peppers in a small bowl until sugar is dissolved.
  3. After 5 minutes, strain the vegetables and rinse well. Spin in a salad spinner to remove all excess moisture. If you don’t have a salad spinner, line a large baking sheet with two layers of paper towels, spread the vegetables out over them, and press gently with more paper towels until dry.
  4. Place the dried vegetables in a large bowl and toss with dressing and chopped herbs. Refrigerate for at least 30 minutes before serving to allow flavors to blend. Taste for seasoning before serving and add more fish sauce, lime juice, or crushed chili peppers if needed.

Make the shrimp:

  1. Pat the shrimp dry with a paper towel and toss in a medium bowl with the ground turmeric and ½ tsp. kosher salt. Toss to coat and refrigerate for 15 minutes to marinate. If you’re planning to serve this meal with rice, now is a good time to get that simmering!
  2. While the shrimp marinates, make the shallot mixture. In a mortar and pestle, mash the shallots with ¼ tsp. of kosher salt to make a paste. If you don’t have a mortar and pestle, you can use a mini food processor. Remove the shallots from the mortar and set aside. Mash the ginger and garlic to a paste with the remaining ¼ tsp. kosher salt and set aside.
  3. In a large pan, heat 1 tsp. peanut oil over medium-high heat. When shimmering, add the shallot paste and saute until soft and beginning to turn golden brown. Add the ginger-garlic paste, crushed chili peppers, and lime leaves (if using) and cook for a couple more minutes, until the mixture is fragrant, soft, and golden brown.
  4. Add the other teaspoon of peanut oil and the shrimp, cooking over medium high heat, stirring frequently, flipping the shrimp over and coating with the shallot-ginger-garlic mixture while they cook. Saute until just cooked -- the shrimp will turn opaque and pink when done. Remove from heat and stir in the fish sauce and lime juice. Taste for seasoning and add more fish sauce, lime juice, or crushed chili peppers if needed.
  5. Serve the shrimp with the slaw and a side of brown or white rice.

Serves 4.

You might also like

Oven-Roasted Chicken Shawarma

There’s a small restaurant chain in Los Angeles called Zankou Chicken that is well known for its super secret chicken shawarma recipe, which is crispy and juicy and beautifully spiced and comes with a crazy-good garlic sauce that will make your breath reek for at least the next few hours if not days. 

Turmeric-Coconut Noodle Bowl

A warming soup that combines the floral tones of coconut milk and 

Tilapia & Black Bean Rice Bowl With Butternut Squash & Two Salsas

Rice bowls are starting to be a big thing these days, and there's a good reason. Take something a little saucy, something with some great texture, something with protein or some bite to it, arrange on top of rice, add the condiments of your choice, and enjoy your healthy, delicious, and filling meal!

Spiced Potato-Spinach Patties with Raita and Tomato Chutney

Creamy raita and tangy tomato chutney offer the perfect accompaniment to these crispy, savory, Indian-spiced potato patties spiked with a generous amount of spinach.

Black Bean and Sweet Potato Chili

There are chili recipes that have been handed down from generation to generation, kept locked away in boxes and in the minds of the people in on the secret. There are chili recipes that require hours and hours of work and combinations of mysterious flavors that unite to form something considered by its makers to be the absolute perfect chili.

Chickpea Salad With Red Onion, Sumac, & Lemon

Have you ever heard of sumac? If you live in the American South, you may think of it as a weed. But hopefully after making this recipe, you will now think of it as a delicious weed.

Grilled Chicken Parm with Kale

A lightened up, brightened up version of chicken parm that won't weigh you down, but still gives that same satisfaction of juicy chicken, melty cheese, and savory tomato sauce.

Spicy Italian Sausage, Kale, and Potato Soup

Spicy, savory Italian sausage, earthy kale, sweet caramelized onions, and creamy potatoes combine with chicken stock and a sprinkling of parmesan and black pepper to create the perfect cold-weather soup.

Harissa Roasted Chicken

The earthy spice of Vanns Harissa, slight green bitterness of Vanns Celery Seed, and heat of Vanns Aleppo Style Chili Flakes bring some excitement to tender roast chicken, with sumac-marinated red onions adding a pop of brightness.

Spicy Cumin Lamb Meatballs with Sichuan Cucumber Salad

Vanns Sichuan Peppercorns add a spicy twist to cumin-scented lamb meatballs, counterbalanced with a cooling cucumber salad.