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Thai Shrimp and Cabbage

 Thai Shrimp and Cabbage
"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."
1 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.