CABBAGE AND SHRIMP CASSEROLE RECIPES

Name: Thai Shrimp and Cabbage
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving.
Ingredients: 1 cup shredded cabbage; 3 teaspoons canola oil, divided; 1 slice onion, halved; 1 garlic clove, minced; 8 uncooked large shrimp, peeled and deveined; 2 tablespoons water; 1 tablespoon soy sauce; 1 tablespoon minced fresh cilantro; 1/8 teaspoon crushed red pepper flakes

THAI SHRIMP AND CABBAGE RECIPE: HOW TO MAKE IT

Thai Shrimp and Cabbage Recipe: How to Make It image

"This spicy shrimp is absolutely wonderful served over shredded cabbage. When I'm in a hurry, I use packaged coleslaw mix instead," notes Beth Malchiodi of Brooklyn, New York. "It's a welcome change from rice."

Provided by Taste of Home

Categories Dinner

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1 serving.

Number Of Ingredients 9

Ingredients

1 cup shredded cabbage
3 teaspoons canola oil, divided
1 slice onion, halved
1 garlic clove, minced
8 uncooked large shrimp, peeled and deveined
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon minced fresh cilantro
1/8 teaspoon crushed red pepper flakes

Steps:

In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage.

Nutrition Facts : Calories 267 calories, FatContent 15g fat (2g saturated fat), CholesterolContent 215mg cholesterol, SodiumContent 1181mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 26g protein.

THAI SHRIMP AND CABBAGE STIR-FRY (LOW CARB) RECIPE - FOOD.COM

Thai Shrimp and Cabbage Stir-Fry (Low Carb) Recipe - Food.com image

I love this because it's delicious, easy and fits my low carb diet. I bet that some bean sprouts, peanuts and/or water chestnuts would go great in this dish so feel free to experiment. This recipe is courtesy of Taste of Home Cooking magazine.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 cups shredded cabbage or 2 cups bagged coleslaw mix
6 teaspoons your favorite cooking oil (I have used olive oil, coconut oil and peanut oil)
salt and pepper, to taste
1 medium onion, julienned
2 garlic cloves, minced
20 medium shrimp, uncooked, peeled and deveined
4 tablespoons water
2 tablespoons soy sauce (I use low sodium)
2 tablespoons fresh cilantro, minced or 2 teaspoons dried cilantro
1/4 teaspoon crushed red pepper flakes (more or less depending on how spicy you like it)

Steps:

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.

Nutrition Facts : Calories 174.7, FatContent 13.7, SaturatedFatContent 1.8, CholesterolContent 0, SodiumContent 1022.2, CarbohydrateContent 11.3, FiberContent 3, SugarContent 5, ProteinContent 3.6

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