Thai Shrimp & Cabbage

Low carb. This recipe is courtesy of Taste of Home Cooking magazine.


  • 2 cups shredded cabbage or bagged coleslaw mix
  • 6 teaspoons cooking oil
  • salt and pepper, to taste
  • 1 medium onion, julienned
  • 2 garlic cloves, minced
  • 20 medium shrimp, uncooked, peeled and deveined
  • 4 tbsp water
  • 2 tbsp soy sauce
  • 2 tbsp fresh cilantro, minced or 2 tsp dried cilantro
  • 1⁄4 tsp crushed red pepper


Heat 3 tsp of oil in a skillet or a stir fry pan. Add cabbage and stir fry cabbage for about 2 minutes or until tender. Remove cabbage and keep warmed; sprinkle with salt and pepper, to taste. In the same pan, add 3 tsp of oil and stir fry onions and garlic until tender. Add the shrimp, water and soy sauce; cook until shrimp turns pink. Sprinkle with cilantro and red pepper flakes, stir. Serve shrimp mixture over cabbage.

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