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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Recipe Information
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
Instructions
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
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.
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.
Add the sliced cabbage and julienned carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
In a small bowl, whisk together the soy sauce, fish sauce, lime juice, red chili flakes, and sesame oil.
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.
Remove the skillet from heat and sprinkle with sliced green onions and chopped cilantro before serving.
Serve immediately and enjoy your low-carb Thai Shrimp and Cabbage Stir Fry!
Nutrition Facts
Calories |
270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1356 mg | 59% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.1 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 825 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
