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


  • 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


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

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

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

Author:The Ranting Chef

Check out the best recipes at

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.


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



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

    Looks good… healthy, tasty, easy.


  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!)


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

    This looks really tasty. Thanks.


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

    Great demo. Looks tasty!


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

    Mmm, sounds good!


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

    perfect chef


  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….


  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


  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.


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

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


  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!


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

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


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

    looks delicious!


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

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


    • May 2, 2012 at 1:50 pm #

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


      • May 2, 2012 at 2:17 pm #

        Visit personal beauty blogs? 😉

        Update your picture in your Gravatar profile.


      • May 2, 2012 at 4:13 pm #

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


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

    Yum! Trying this one as well!


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

    without a doubt trying this one.


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

    This looks great, thank you!


  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


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

    Oh YUM!


  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:)


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

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


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

    What a delicious, healthy recipe!


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

    Seconding the tofu suggestion. Looks simple and very yummy!


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

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


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



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

    Oh. My. God.


  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!


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

    looks healthy and delicious!


  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.


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

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


  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


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

    I love the deep color of the red cabbage.


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

    Oh that looks very, very good


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

    looks awesome! im definitely gonna try this myself 😉


  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


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

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



  1. Day 123..#Food..namely Cooking.. « Confessions of an Apple Junkie - May 2, 2012

    […] Rantings of an Amateur Chef and one from Domestic Diva (you can find the recipes that made me drool here and here respectively! )..that made me tickled with […]


  2. I’m a One Trick Diner | Rantings of an Amateur Chef - March 3, 2013

    […] Noodles with Chicken, Peanut Butter Chocolate Brownies, Peanut Noodles With Edamame, Pork Pad Thai, Thai Shrimp, Thai-Style Veggie Kabobs With Spicy Peanut Sauce, Vietnamese Spring […]


  3. Fallen Out of the Rotation | Rantings of an Amateur Chef - April 10, 2013

    […] Shrimp, Singapore Noodles, Slow Cooker Mongolian Beef, Slow Cooker Roast Beef, Thai Shrimp, Thai-Style Veggie Kabobs With Spicy Peanut Sauce, Tropical Island […]


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: