Foodie Fridays: Thai Shrimp with Cabbage
We don't need no stinkin' pasta!
I have a secret: I’m a carboholic. Potatoes? Love ‘em. Bread? Yes, please. Pasta? Pass me a fork. But, in spite of my love for all things carby, I also recognize that moderation is my friend and it wouldn’t kill me to skimp on the starchy stuff every so often.
This Thai shrimp is one of those recipes that helps me forget about my beloved carbs. Sturdy and crunchy, the cabbage stands in nicely for the usual noodles while providing lots of fiber and vitamin C. The edamame and shrimp contribute a ton of protein, but you can sub other veggies and meats if you’re inclined. We’ve made this with chicken and love that version, too. Finally, don’t panic if your local grocery store doesn’t carry Thai seasoning — it can be omitted without negatively affecting the recipe (or you can order some here).
I promise, when you’re staring down this bowl of goodness, you won’t even notice the lack of carbs. Enjoy!
Thai Shrimp with Cabbage
1/4 cup chicken broth
2 tablespoons creamy peanut butter
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon minced fresh ginger root
1/2 teaspoon crushed red pepper flakes
3 cups shredded cabbage
2 teaspoons canola oil, divided
1 teaspoon sesame oil, divided
2 garlic cloves, minced
2 cups oriental blend frozen vegetables, thawed
1 cup edamame, shelled
7 ounces shrimp, peeled and deveined
1 teaspoon Thai seasoning (optional)
1 teaspoon sesame seeds, divided
In a medium bowl, make the Thai sauce by whisking together chicken broth through red pepper flakes. Set aside.
In a medium skillet, stir-fry the cabbage in 1 teaspoon canola oil and 1/2 teaspoon sesame oil for 2 minutes or until crisp-tender. Remove and keep warm. In the same skillet, stir-fry garlic in remaining oils until tender. Add the oriental vegetables and edamame. Once warmed through, add the shrimp and Thai seasoning and stir-fry for 2-3 minutes or until shrimp turn pink. Add in Thai sauce and cook for an additional 1-2 minutes.
Serve over cabbage. Sprinkle each serving with 1/2 teaspoon sesame seeds.
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Yield: 2 servings
