Thai Shrimp and Cabbage Stir-Fry (Low Carb) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I love this because it's delicious, easy and fits my low carb diet. I bet that some bean sprouts, peanuts and/or water chestnuts would go great in this dish so feel free to experiment. Ingredients:
2 cups shredded cabbage |
6 teaspoons your favorite cooking oil (i used olive oil) |
salt and pepper, to taste |
1 medium onion, julienned |
2 garlic cloves, minced |
20 medium shrimp, uncooked, peeled and deveined |
4 tablespoons water |
2 tablespoons soy sauce (i use low sodium) |
2 tablespoons fresh cilantro, minced (or 2 tsp dried cilantro) |
1/4 teaspoon crushed red pepper flakes (more or less depending on how spicy you like it) |
Directions:
1. Heat 3 tsp of oil in a skillet or a stir fry pan.
2. Add cabbage and stir fry cabbage for about 2 minutes or until tender.
3. Remove cabbage and keep warmed; sprinkle with salt and pepper, to taste.
4. In the same pan, add 3 tsp of oil and stir fry onions and garlic until tender.
5. Add the shrimp, water and soy sauce; cook until shrimp turns pink.
6. Sprinkle with cilantro and red pepper flakes, stir.
7. Serve shrimp mixture over cabbage.
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