Thai Shrimp and Cabbage
The recipe Thai Shrimp and Cabbage could satisfy your Asian craving in around 15 minutes. This gluten free, dairy free, and pescatarian recipe serves 1 and costs $1.34 per serving. One serving contains 193 calories, 13g of protein, and 13g of fat. 178 people found this recipe to be flavorful and satisfying. This recipe from Taste of Home requires onion, red pepper flakes, fresh cilantro, and soy sauce. It works well as a rather inexpensive main course. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is solid. Similar recipes include Thai Noodle Soup with Shrimp & Cabbage, Thai Shrimp and Cabbage Noodle Pot, and Thai Sweet Chili Shrimp With Cabbage “Noodles”.
Servings: 1
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
1 cup shredded cabbage
3 teaspoons canola oil, divided
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1 slice onion, halved
1/8 teaspoon crushed red pepper flakes
8 uncooked large shrimp, peeled and deveined
1 tablespoon soy sauce
2 tablespoons water
Equipment:
frying pan
Cooking instruction summary:
Directions 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. Originally published as Thai Shrimp and Cabbage in Taste of HomeJune/July 2005, p57 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. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender.
2. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender.
3. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes.
4. Serve with cabbage.
Nutrition Information:
covered percent of daily need
