Thai Shrimp and Cabbage
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 1 serving.
"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."
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
-
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.
Nutrition Facts
1 cup: 267 calories, 15g fat (2g saturated fat), 215mg cholesterol, 1181mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 26g protein.
© 2024 RDA Enthusiast Brands, LLC