Back to Thai Shrimp and Cabbage

Print Options


Card Sizes

Thai Shrimp and Cabbage Recipe

Thai Shrimp and Cabbage Recipe

"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."
TOTAL TIME: Prep/Total Time: 15 min. YIELD:1 servings


  • 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


  • 1. 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.

Reviews for Thai Shrimp and Cabbage

Sort By :
Reviewed Jul. 8, 2015

"This a great recipe and quick to make. We substituted the soy sauce withr Thai chili sauce. We did cook the shrimp with some soy sauce and water. Also added green pepper in our saute"

Reviewed Sep. 18, 2013

"I love this recipe, quick and easy."

Reviewed Aug. 8, 2012

"Very good and healthy, too!"

Reviewed Dec. 5, 2010

"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!"

Reviewed Aug. 24, 2010

"Dieting, this was a wonderful addition...."

Loading Image

Wine Pairings

Light-Bodied White Wine

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