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5 from 2 votes

Asian Shrimp with Cabbage

This easy asian-inspired shrimp dish comes together fast and makes a delicious and filling meal.
Course Main Course
Cuisine Asian
Keyword asian, cabbage, dairy-free, dinner, easy, egg-free, fast, lunch, main, nightshade-free, nut-free, protein sparing modified fast, PSMF, seafood, shrimp
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 250kcal
Author Jenny Ross

Ingredients

  • 3 cups cabbage sliced thin
  • 4 tablespoons chicken stock
  • 1 pound shrimp peeled and deveined
  • 2 garlic cloves minced
  • 2 teaspoons ginger grated
  • 3 tablespoons gluten-free soy sauce or 4 tablespoons coconut aminos
  • 1 tablespoon monk fruit powdered, omit if using coconut aminos
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1/4 teaspoon five spice powder
  • 1/2 teaspoon gelatin
  • 1/4 cup cilantro chopped
  • red chili flakes for garnish, optional

Instructions

  • Add the cabbage and chicken stock to a large pan and cook over high heat until the cabbage wilts and the stock has evaporated. Season to taste with salt and set aside. Do not clean the pan.
  • Add the shrimp, garlic, ginger, soy, monk fruit, vinegar, five spice powder, and gelatin to the pan. Cook, flipping the shrimp when they turn opaque, about 2-3 minutes. Cook the second side until opaque as well, another 2 minutes. Using tongs, remove the shrimp from the pan. Continue cooking the sauce until thick another 5 minutes. Add back the shrimp and toss to coat.
  • Divide the cabbage between two plates, top with shrimp and garnish with cili flakes and cilantro.

Notes

Protein:Energy Ratio: 7.29

Nutrition

Calories: 250kcal | Carbohydrates: 9g | Protein: 51g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 365mg | Sodium: 1911mg | Potassium: 897mg | Fiber: 3g | Sugar: 4g | Vitamin A: 240IU | Vitamin C: 42mg | Calcium: 206mg | Iron: 3mg