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.

• Ready In: 15 mins
• Serves: 2

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)

Directions

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