Shrimp And Cabbage Stir Fry Recipes

THAI SHRIMP AND CABBAGE STIR-FRY (LOW CARB)

Thai Shrimp and Cabbage Stir-Fry (Low Carb) image

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. This recipe is courtesy of Taste of Home Cooking magazine.

Provided by TheDancingCook

Categories One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 cups shredded cabbage or 2 cups bagged coleslaw mix
6 teaspoons your favorite cooking oil (I have used olive oil, coconut oil and peanut 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 teaspoons dried cilantro
1/4 teaspoon crushed red pepper flakes (more or less depending on how spicy you like it)

Steps:

Heat 3 tsp of oil in a skillet or a stir fry pan.
Add cabbage and stir fry cabbage for about 2 minutes or until tender.
Remove cabbage and keep warmed; sprinkle with salt and pepper, to taste.
In the same pan, add 3 tsp of oil and stir fry onions and garlic until tender.
Add the shrimp, water and soy sauce; cook until shrimp turns pink.
Sprinkle with cilantro and red pepper flakes, stir.
Serve shrimp mixture over cabbage.

Nutrition Facts : Calories 174.7, Fat 13.7, SaturatedFat 1.8, Sodium 1022.2, Carbohydrate 11.3, Fiber 3, Sugar 5, Protein 3.6

THAI SHRIMP AND CABBAGE

Thai Shrimp and Cabbage image

"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."

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 1 serving.

Number Of Ingredients 9

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

Steps:

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 : Calories 267 calories, Fat 15g fat (2g saturated fat), Cholesterol 215mg cholesterol, Sodium 1181mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.

SPICY SHRIMP AND CABBAGE STIR FRY RECIPE - (3.9/5)

Spicy Shrimp and Cabbage Stir Fry Recipe - (3.9/5) image

Provided by rbotzl01

Number Of Ingredients 12

Ingredients

1 pound large or jumbo shrimp, uncooked
1/2 head of cabbage, shredded (or ~12 oz bag pre-shredded cabbage)
2 tbsp low sodium soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1/2 tbsp sriracha (or more to taste)
1 tsp honey
1/2 tsp ground ginger
1/4 tsp garlic powder
1 tsp sesame oil
1-2 tsp toasted sesame seeds, for garnish
1 tbsp chopped cilantro, for garnish

Steps:

1. Preheat nonstick skillet (or wok) over medium high heat. In small bowl combine soy sauce, hoisin, rice vinegar, sriracha, honey, ginger, and garlic powder. Toss shrimp with 1-2 tbsp sauce. Add shrimp to skillet and cook 2-3 minutes or until shrimp are pink and cooked through. Remove from skillet and set aside. 2. In same skillet, add sesame oil and increase heat to high. Add cabbage and remaining sauce. Cook until softened and wilted, about 3-4 minutes. Add shrimp back and toss to combine. Garnish with toasted sesame seeds and chopped cilantro. Serves 3-4.

SHRIMP WITH NAPA CABBAGE AND GINGER

Shrimp with Napa Cabbage and Ginger image

Categories Ginger Shellfish Vegetable Stir-Fry Shrimp Sherry Spring Winter Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 bunch scallions
1 lb large shrimp in shell (16 to 20 per lb), peeled and deveined
2 tablespoons medium-dry Sherry
1 teaspoon cornstarch
1/4 teaspoon white pepper
1 teaspoon salt
1 (2-lb) head Napa cabbage, quartered lengthwise, cored, and cut crosswise into 1 1/2-inch pieces (10 cups)
3 tablespoons vegetable oil
1 teaspoon minced peeled fresh ginger
1 red bell pepper, cut into 1/4-inch-wide strips (1 cup)
1 tablespoon soy sauce
Accompaniment: cooked rice

Steps:

Cut white and pale green parts of scallions into 2-inch pieces and thinly slice dark green parts.
Stir together shrimp, 1 tablespoon Sherry, cornstarch, white pepper, and 1/2 teaspoon salt in a bowl.
Rinse cabbage in a colander. Tap colander lightly, then transfer cabbage to a large bowl with excess water clinging to leaves.
Heat a 14-inch wok or 12-inch heavy skillet over high heat until beginning to smoke, then add 2 tablespoons oil. When oil begins to smoke, add shrimp and stir-fry until golden and almost cooked through, about 4 minutes. Transfer to a clean bowl.
Add remaining tablespoon oil to wok and heat until just smoking, then stir-fry ginger and white and pale green parts of scallions until slightly softened, about 2 minutes. Add bell pepper and stir-fry until softened, about 2 minutes. Stir in remaining tablespoon Sherry and cook until most of liquid is evaporated. Add cabbage with water from bowl, soy sauce, and remaining 1/2 teaspoon salt and cook, covered, until cabbage is tender, about 5 minutes.
Stir in shrimp along with any juices accumulated in bowl and simmer, uncovered, until shrimp are just cooked through, about 1 minute. Add scallion greens and toss to combine well.

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