Thai Shrimp and Cabbage
Beth Malchiodi of Brooklyn, New York raves about the sheer delight of serving spicy shrimp over shredded cabbage. In times of haste, she opts for pre-packaged coleslaw mix, finding it to be a refreshing alternative to rice.
Ingredients
- 1 cup shredded cabbage
- 3 teaspoons vegetable 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
- ⅛ teaspoon crushed red pepper flakes
Instructions
- 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 over cabbage.
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