Real Recipes From Real Home Cooks ®

thai style shrimp with cabbages

a recipe by
Janus Joy Miller
Reedsport, OR

I eat A LOT! Which is the reason I now have to do the Keto thing for my health. This recipe could serve 2 over jasmine rice or ramen noodles, but only serves one hearty eater like me, on a Keto diet at dinner time. (I found my Thai green curry paste!) It makes a dinner plate of deliciousness in any case. Also consider serving it over quinoa, which is a complete protein alternative. For dessert, a handful of fresh blueberries with a bit of heavy cream and Truvia is still within my carb limit. Not a bad lifestyle at all!

serves 1 or 2
prep time 10 Min
cook time 10 Min
method Saute

Ingredients For thai style shrimp with cabbages

  • 10 lg
  • 2 lg
    leaves napa cabbage, sliced thin
  • 1 c
    red cabbage, sliced thin
  • 1 lg
    celery stalk, sliced diagonally thin
  • 1/2 c
    thin sliced onion
  • 1 tsp
    clam base
  • 1 tsp
    thai green curry paste
  • 1 Tbsp
    tomato paste
  • 2 tsp
    coconut aminos
  • 1
    dried thai chili pod
  • 1 Tbsp
    fresh chopped garlic
  • 1/2 c
  • 1 Tbsp
    toasted sesame oil
  • 1 Tbsp
    julienned thai basil leaves (about 6 leaves)
  • 2 Tbsp
    toasted sesame seeds

How To Make thai style shrimp with cabbages

  • 1
    Peel & devein the shrimp, keeping the shells
  • 2
    Put the shells in a large skillet with 1/2 cup water, and simmer for about 5 minutes, then strain out and discard the shells. The water should be pink.
  • 3
    Stir in the broth ingredients until everything is completely dissolved. Add water if necessary to keep liquid at about half a cup.
  • 4
    Toss in the vegetables and stir/steam until tender crisp
  • 5
    Toss in the shrimp and cook another 2-3 minutes until they turn pink.
  • 6
    Turn off the heat, gently toss in the toasted sesame oil, put on a plate, and sprinkle with sesame seeds and thai basil strips.