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Thai Shrimp and Cabbage Recipe

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"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."

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Thai Shrimp and Cabbage Recipe

Prep/Total Time: 15 min.

Yield: 1 Servings

5 10 15

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

Directions

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. Yield: 1 serving.

Nutritional Facts 1 serving (1 cup) equals 267 calories, 15 g fat (2 g saturated fat), 215 mg cholesterol, 1,181 mg sodium, 6 g carbohydrate, 2 g fiber, 26 g protein.

Originally published as Thai Shrimp and Cabbage in Taste of Home June/July 2005, p57

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Thai Shrimp and Cabbage (2)

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Thai Shrimp and Cabbage

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Reviewed on Dec. 05, 2010 by bdfloyd

This is a great dish. I usually cook the cabbage a bit longer so it's nice and soft, and I also add sesame chili oil at the end to kick up the heat. Good stuff on a cold day!