Thai Shrimp and Cabbage Stir-Fry (Low Carb)

“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.”

Ingredients Nutrition

  • 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
  • 14 teaspoon crushed red pepper flakes (more or less depending on how spicy you like it)


  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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