Thai Shrimp and Cabbage Stir Fry Low Carb
Dive into a vibrant medley of flavors with this Thai Shrimp and Cabbage Stir Fry, a quick and easy low-carb recipe that’s perfect for busy weeknights! Tender shrimp are sautéed to perfection before being tossed with crisp green cabbage, sweet julienned carrots, and a zesty, umami-packed sauce featuring soy sauce, fish sauce, lime juice, and a touch of red chili flakes for a gentle kick. Infused with fresh ginger, garlic, and a drizzle of sesame oil, this stir fry comes together in just 25 minutes and is loaded with nutrients while staying light and carb-conscious. Topped with fragrant cilantro and sliced green onions for a fresh finish, this dish is as healthy as it is delicious. Perfect as a stand-alone meal or paired with cauliflower rice for a complete Thai-inspired experience!
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Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 cups green cabbage, thinly sliced
- 1 medium carrot, julienned
- 2 tablespoons coconut oil
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 0.5 teaspoon red chili flakes
- 1 teaspoon sesame oil
- 2 stalks green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
Directions
Step 1
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Step 2
Season the shrimp with a pinch of salt and pepper, and add them to the skillet. Cook for 2-3 minutes on each side until pink and fully cooked. Remove the shrimp from the skillet and set aside.
Step 3
Add the remaining 1 tablespoon of coconut oil to the skillet. Add the minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
Step 4
Add the sliced cabbage and julienned carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Step 5
In a small bowl, whisk together the soy sauce, fish sauce, lime juice, red chili flakes, and sesame oil.
Step 6
Return the cooked shrimp to the skillet, and pour the sauce over the shrimp and vegetables. Toss everything together to coat evenly and cook for another 1-2 minutes until everything is heated through.
Step 7
Remove the skillet from heat and sprinkle with sliced green onions and chopped cilantro before serving.
Step 8
Serve immediately and enjoy your low-carb Thai Shrimp and Cabbage Stir Fry!
Nutrition Facts
| Serving size | (1416.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1098.2 |
| Total Fat 44.2g | 0% |
| Saturated Fat 25.6g | 0% |
| Polyunsaturated Fat 6.3g | |
| Cholesterol 857.3mg | 0% |
| Sodium 5527.1mg | 0% |
| Total Carbohydrate 61.7g | 0% |
| Dietary Fiber 20.8g | 0% |
| Total Sugars 27.3g | |
| Protein 126.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 713.1mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 3275.9mg | 0% |
Source of Calories