1/1 Photo of Thai Shrimp and Cabbage Stir-Fry (Low Carb)
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.
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Units: US | Metric
- 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)
- 1Heat 3 tsp of oil in a skillet or a stir fry pan.
- 2Add cabbage and stir fry cabbage for about 2 minutes or until tender.
- 3Remove cabbage and keep warmed; sprinkle with salt and pepper, to taste.
- 4In the same pan, add 3 tsp of oil and stir fry onions and garlic until tender.
- 5Add the shrimp, water and soy sauce; cook until shrimp turns pink.
- 6Sprinkle with cilantro and red pepper flakes, stir.
- 7Serve shrimp mixture over cabbage.
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Nutritional Facts for Thai Shrimp and Cabbage Stir-Fry (Low Carb)
Serving Size: 1 (189 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 174.6
- Calories from Fat 123
- Total Fat 13.6 g
- Saturated Fat 1.8 g
- Cholesterol 0.0 mg
- Sodium 1022.2 mg
- Total Carbohydrate 11.3 g
- Dietary Fiber 2.9 g
- Sugars 4.9 g
- Protein 3.6 g
The following items or measurements are not included: