Spicy Thai style shrimp. Chicken, pork, beef, calamari, scallops, or tofu can easily be substituted for shrimp. This makes for a wonderful supper.

Jim
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a skillet over high heat. Add cabbage and 1 tablespoon water stir-fry for 30 seconds. Remove cabbage from skillet and place on a serving platter.

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  • Heat the remaining 1 1/2 tablespoons oil in the skillet over high heat. Place the garlic and shrimp in the skillet and stir until garlic is lightly browned and shrimp turns pink. Add pepper, onion, cilantro, soy sauce and remaining water to the skillet. Stir-fry for 10 seconds. Pour the hot mixture onto the cabbage.

Nutrition Facts

405.8 calories; 12.3 g protein; 12.1 g carbohydrates; 85.3 mg cholesterol; 1017.1 mg sodium. Full Nutrition

Reviews (183)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/23/2007
This recipe is amazing! The only 2 things I did differently were I added some fresh minced ginger (approximately 1 1/2 tsp. But I would add more next time) and I had a bag of precut broccoli cauliflower and carrots which I microwaved and threw in there at the end. I didn't have any red pepper flakes in my cupboard but found some packets of red pepper flakes that we got from a pizza joint and poured those in there! Gotta improvise sometimes! Also after we had eaten our dinner my husband said that next time I should add some peanuts!Thanks for this delicous low carb recipe! Read More
(54)

Most helpful critical review

Rating: 3 stars
06/29/2011
My husband really liked this but I found it so hot that it was practically inedible. I chose it mostly for it's low calorie count and the fact that it had cilantro which I love. I think the red pepper flakes overpower the other flavors in this recipe. I liked it but was hoping for more cilantro flavor. Read More
(6)
245 Ratings
  • 5 star values: 150
  • 4 star values: 58
  • 3 star values: 23
  • 2 star values: 8
  • 1 star values: 6
Rating: 5 stars
03/23/2007
This recipe is amazing! The only 2 things I did differently were I added some fresh minced ginger (approximately 1 1/2 tsp. But I would add more next time) and I had a bag of precut broccoli cauliflower and carrots which I microwaved and threw in there at the end. I didn't have any red pepper flakes in my cupboard but found some packets of red pepper flakes that we got from a pizza joint and poured those in there! Gotta improvise sometimes! Also after we had eaten our dinner my husband said that next time I should add some peanuts!Thanks for this delicous low carb recipe! Read More
(54)
Rating: 5 stars
11/25/2006
This was great!! I used the shredded coleslaw cabbage in the salad section to save some time. I did add some freshly ground black pepper some sliced carrots sliced celery and sliced water chestnuts and served with Lumpia (Filipino Egg Rolls). Thanks for the great recipe Jim! (Update 11/25/06)- I made this tonight and added some minced ginger (along with the other ingredients I added) for a change of pace. It was WONDERFUL...I also served it with steamed rice. This is one of my favorite recipes on allrecipes.com...thanks again! Read More
(45)
Rating: 4 stars
06/23/2011
Our level of heat tolerance in this house lies somewhere between coward and wimp. So I ll start by saying that our Spicy Garlic and Pepper Shrimp wasn t nearly as spicy or peppery as the submitter intended as I cut waaay back on the red pepper flakes (ok I hardly used any at all). I have made this in the past using packaged coleslaw mix but this time I used some napa cabbage I had on hand. Hard to say which I liked better! The coleslaw mix obviously has a stronger flavor but I did like the tenderness and lightness of the napa cabbage. I used red onion for a spark of color and even threw in a little radicchio which also contributed interest and color. I love this stuff it s a nutritious fantastic meal you can put on the table in minutes so make sure you start your rice in advance! Four stars rather than five only because I think the amount of crushed red pepper flakes is excessive not just for the heat factor but because it may detract from rather than enhance the flavors of the shrimp and cabbage. Read More
(27)
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Rating: 5 stars
11/23/2004
Awesome My husband and I love this. I chop up the shrimp into small pieces and use the cabbage as wraps instead of using it in the dish. I just put the mixture in a bowl and scoop on to the cabbage leaves like you would making tacos. mmmmmmm...good Read More
(26)
Rating: 5 stars
09/03/2008
LOVED this one! It was spicy and delicious!!! I altered the serving amount to 4 rather than just 1 as the recipe states. Served it over the stir fried cabbage and it was outstanding! I used sesame oil to saute the cabbage and I added a bunch of chopped green onions in with the shrimp. YUM!!! This one's a definite keeper! Read More
(22)
Rating: 5 stars
07/20/2007
Really really good.....I sub the cabbage with frozen whole greenbeans and used frozen shrimp...I also added more pepper and wow what a kick.....I made some white rice and topped it with the shrimp and green beans yummy better than anything you could get out... Read More
(15)
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Rating: 4 stars
01/20/2011
We enjoyed this recipe but be warned that it is very hot. I scaled the portion size to four which would have been 2.5 tablespoons of red pepper flakes. I thought that sounded like too much so I cooked it with only 1 tablespoon. That was more than enough! Next time I make this because it was good other than being a little too hot I will use 1/2 tablespoon of red pepper flakes for 4 servings. Other modifications: I cut way back on the vegetable oil used an entire head of cabbage and 1lb shrimp for 4 servings left out the cilantro (didn't have any on hand) and garnished it with green onion and toasted sesame seeds. Peanuts would make a great garnish too. Read More
(8)
Rating: 5 stars
06/22/2007
Delicious! I have been doing the low carb thing so this was the perfect thing. I used sirloin sliced thin. And I added some red bell pepper strips and some italian hot pepper strips. I wasn't sure how stir fried cabbage would be but it was really good. Also I decreased the oil to 1 1/2 tablespoons and I used half sesame oil half vegetable oil. Yum Read More
(8)
Rating: 5 stars
09/21/2006
We do not eat seafood so we substituted pork tenderloin and this was great! Read More
(8)
Rating: 3 stars
06/29/2011
My husband really liked this but I found it so hot that it was practically inedible. I chose it mostly for it's low calorie count and the fact that it had cilantro which I love. I think the red pepper flakes overpower the other flavors in this recipe. I liked it but was hoping for more cilantro flavor. Read More
(6)