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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."
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    1 serving


  • 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.
Nutrition Facts
1 cup: 267 calories, 15g fat (2g saturated fat), 215mg cholesterol, 1181mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 26g protein.

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Average Rating:
  • Squeaky
    Nov 5, 2019

    Quickest lunch ever! I used coconut aminos for the soy and chili paste at the end.

  • dsrosenut
    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

  • vshows
    Sep 18, 2013

    I love this recipe, quick and easy.

  • veggiemama
    Aug 8, 2012

    Very good and healthy, too!

  • bdfloyd
    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!

  • puppycrazy
    Aug 24, 2010

    Dieting, this was a wonderful addition....