15 + 15 m Easy
A combination of classic Asian flavors and cabbage elevates this simple, low-carb shrimp dish. This recipe is from a collaboration with the celebrated low-carb chef, artist, and former model, Pascale Naessens. Her healthy low-carb recipes are celebrated around the world for their simplicity, beauty, and health.
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Ingredients
- 1 lb 450 g pointed cabbage or Napa cabbage, sliced
- 2 2 garlic clove, finely chopped garlic cloves, finely chopped
- 1 1 lime, the juice limes, the juice
- ½ cup (¼ oz.) 120 ml (8 g) chopped, fresh cilantro
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Nutritional information based on the USDA National Nutrient Database. Read more
Instructions
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Heat a large wok or frying pan with half of the oil. Add the cabbage, garlic, and ginger. Fry for a minute before adding a splash of water to speed up the cooking process. Sauté the cabbage until preferred consistency, stirring occasionally.
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Once the vegetables are almost done, add tamari soy sauce, lime juice, cilantro, and sesame seeds.
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In another pan, sauté the shrimp in the remaining coconut oil until they are no longer translucent. This will take about 6 minutes.
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Place the cabbage on the plates and arrange the shrimp on top. Spoon the leftover sauce from the pan over the shrimp. Garnish with some cilantro and sesame seeds.
Diet Doctor's recipe team has slightly adjusted this recipe to follow our guidelines. You'll find the original recipe in Pascale's cookbook, "The Keto Cure".