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Snacking on Thai Shrimp

It is amazing how foods can enter your life, spend some time there and then leave. You find either a new food, or a new way to prepare it and you think it will be with you forever. You eat it frequently and at some point you look back and realize, you haven’t had it in ages. Red cabbage is one of those foods for me.

For a number of years when I was a teen, I’d slice off a wedge of red cabbage, sprinkle it with a bit of salt and eat it as a snack. The peppery flavor of the cabbage was complimented by the salt. It was a quick and (mostly) healthy snack. Now that I look back, I think it has been over 20 years since I’ve eaten it that way.

It works very well as part of this Thai Shrimp dish. Not only adding flavor, the color is makes the dish beautiful.

I bought the green cabbage already shredded (cole slaw shred). I used 21-30 sized shrimp.

I cooked up the cabbage in batches by color. Why? That is how I had stacked it in the bowl for the picture!

Of course, I had to mix it then.

Onions and garlic.

The shrimp cook rather fast so be prepared to serve when you put them in.

Thai Shrimp on Red and Green Cabbage

Ingredients:

  • 2 cups red cabbage, shredded
  • 2 cups green cabbage leaves, shredded
  • 2 tbsp vegetable oil
  • 1 tbsp rice vinegar
  • 1 onion, chopped
  • 4 cloves garlic, pressed
  • 1 1/2 lbs large raw shrimp, peeled and deveined
  • 2 tsp crushed red pepper
  • 1/2 cup cilantro, chopped
  • 4 tbsp soy sauce
  • 1/4 cup peanuts, dry roasted and crushed

Directions:

In a wok or skillet, heat 1 tbsp of oil over medium high heat; when it is hot, add cabbage, half each at a time, cooking it in batches. When cooked (tender, but not soggy), place in a large mixing bowl. Toss with rice vinegar and set aside, keeping warm. The cabbage will be the bed on which you arrange the shrimp.

Back to the wok or skillet, add the remaining oil and heat over medium high heat. Add the onion first and cook 1 minute. Now add the garlic, cooking another minute. Finally, add the shrimp and cook all together until the shrimp turns pink, about 3-4 minutes.

Add remaining ingredients, except peanuts, and cook till incorporated, less than 15 seconds. Serve on a bed of cabbage with the peanuts sprinkled over the top.

Source: Saving Dinner the Low Carb Way

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Tags: , , , , , , , , , , , , , , , ,

Categories: Fried, Low Carb, Main Dish, Recipes, Seafood, Thai, Vegetable

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

44 Comments on “Snacking on Thai Shrimp”

  1. Somer
    May 2, 2012 at 11:08 am #

    I need to tofu the heck out of that recipe. Mouthwatering.

    Like

  2. May 2, 2012 at 11:08 am #

    Nice.

    Like

  3. May 2, 2012 at 11:16 am #

    Looks good… healthy, tasty, easy.

    Like

  4. May 2, 2012 at 11:16 am #

    You have such an awesome blog..I *NEED* all the recipes..have you ever thought of maybe publishing an e-book with all your recipes so far that we can download..*hint*.. 😛
    Pretty please..with honey roasted almonds and cashews on top??? =)
    (sorry..I’m feeling very nutty today..lol!)

    Like

  5. May 2, 2012 at 11:20 am #

    This looks really tasty. Thanks.

    Like

  6. May 2, 2012 at 11:22 am #

    Great demo. Looks tasty!

    Like

  7. May 2, 2012 at 11:28 am #

    Mmm, sounds good!

    Like

  8. May 2, 2012 at 11:43 am #

    perfect chef

    Like

  9. IslamicChamper
    May 2, 2012 at 11:53 am #

    Oh Dear…What a great post,shrimp is my favor and here in egypt we buy shrimps very sheap…so i eat them alot..I defently will try this recipie….

    Like

  10. May 2, 2012 at 11:56 am #

    I know what my next culinary adventure is going to be! Thanks for the great ideas and recipes! Val

    Like

  11. May 2, 2012 at 12:01 pm #

    Looks fabulous and what a perfectly substantial base for spicy shrimp. I’m putting red cabbage on my shopping list RIGHT NOW. I love it, although, can we please all agree that it’s purple?? I ate it a lot when I was a kid too. I would come home from my job at the mall, hack of a big wedge and drizzle it with Kraft’s Ceasar dressing.

    Like

  12. May 2, 2012 at 12:36 pm #

    that looks delish! and also do-able. Thanks for sharing.

    Like

  13. May 2, 2012 at 12:53 pm #

    This looks really great! I think it would be a great appetizer at my next dinner party!

    Like

  14. May 2, 2012 at 1:31 pm #

    Yum! Can’t wait to try it. Thanks for sharing!

    Like

  15. May 2, 2012 at 1:36 pm #

    looks delicious!

    Like

  16. May 2, 2012 at 1:48 pm #

    I love red cabbage, but have never thought about going Thai with it. Great idea!

    Like

    • May 2, 2012 at 1:50 pm #

      Help! I look like a martian? (I’m new to blogging–how do I fix that?)

      Like

      • May 2, 2012 at 2:17 pm #

        Visit personal beauty blogs? 😉

        Update your picture in your Gravatar profile.

        Like

      • May 2, 2012 at 4:13 pm #

        Thanks, chef, I feel so much better about my appearance now! 🙂

        Like

  17. May 2, 2012 at 2:04 pm #

    Yum! Trying this one as well!

    Like

  18. jmwreviews
    May 2, 2012 at 2:26 pm #

    without a doubt trying this one.

    Like

  19. May 2, 2012 at 2:57 pm #

    This looks great, thank you!

    Like

  20. Alli
    May 2, 2012 at 2:59 pm #

    I love red cabbage too. Yum! Have you ever made German (or Danish) Braised Red Cabbage? I highly recomend

    Like

  21. May 2, 2012 at 3:21 pm #

    Oh YUM!

    Like

  22. P.S. I Love Soap Co.
    May 2, 2012 at 3:24 pm #

    This is one I’ll have to try it Looks so Good:)

    Like

  23. May 2, 2012 at 3:44 pm #

    I love Thai food in general and shrimp too!! Sounds delicious 🙂
    *anna

    Like

  24. May 2, 2012 at 4:33 pm #

    What a delicious, healthy recipe!

    Like

  25. May 2, 2012 at 4:50 pm #

    Seconding the tofu suggestion. Looks simple and very yummy!

    Like

  26. May 2, 2012 at 5:23 pm #

    Shrimp and heaven: is there a better route to heaven?!

    Like

  27. May 2, 2012 at 5:24 pm #

    Thai*

    Like

  28. May 2, 2012 at 7:21 pm #

    Oh. My. God.

    Like

  29. May 2, 2012 at 10:42 pm #

    Love Thai food but seldom fix it at home because it always calls for ingredients I don’t have. Yours actually sounds doable!

    Like

  30. crustabakes
    May 3, 2012 at 4:23 am #

    looks healthy and delicious!

    Like

  31. May 3, 2012 at 4:43 am #

    Oh wow, this looks so delicious. Might actually try to cook this as well. Have not had red cabbage for a while.

    Like

  32. May 3, 2012 at 5:44 am #

    I could make a meal out of any type of shrimp!

    Like

  33. May 3, 2012 at 7:37 am #

    This one’s going in my recipe file! (ps I have a funny story about red cabbage in my Random Ramblings blog http://maybeithinktoomuch.wordpress.com/2012/04/15/when-not-to-call-an-ambulance/)

    Like

  34. May 3, 2012 at 10:41 am #

    I love the deep color of the red cabbage.

    Like

  35. May 3, 2012 at 6:30 pm #

    Oh that looks very, very good

    Like

  36. May 3, 2012 at 7:23 pm #

    looks awesome! im definitely gonna try this myself 😉

    Like

  37. May 3, 2012 at 7:48 pm #

    Ohhh wow… Yet another recipes that makes me wish I wasn’t allergic to shrimp or prawns. That looks heavenly. O.O

    Like

  38. May 10, 2012 at 10:40 am #

    Yum! I’ll have to sub some tofu or tempeh, I love red cabbage!

    Like

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