Shrimp & Cabbage Hodgepodge
Shrimp & Cabbage Hodgepodge
Prep time
Cook time
Total time
This recipe was born out of a recipe that was missing many ingredients. I started subbing some out, but it got so random that it just became this hodgepodge - hence, the name. Wonderful served over a small bed of fresh spinach or in a paleo coconut wrap.
Author: Leslie Harrington
Serves: 4
Ingredients
- 1 lb shrimp, peeled, uncooked
- ½ head organic red cabbage, shredded
- ½ head organic green cabbage, shredded
- ½ tbsp plus 1 tsp coconut oil
- ¼ cup organic chicken broth
- 6 scallions, chopped
- 1 large red pepper, julienned OR shredded carrot (shown)
- 1 egg white
- 2 tbsp pistachio or almond pieces
- 1 tbsp almond meal
- 1 tbsp fish sauce
- 4 tbsp tamari soy sauce
- 1 tbsp chopped fresh cilantro
- ⅛ tsp cayenne pepper (this will add heat - so adjust down as needed)
- salt & pepper to taste
- Small handful of fresh spinach
- Coconut flakes for garnish
Instructions
- Heat large saucepan with ½ tbsp coconut oil
- Place cabbage, scallions, red pepper in skillet and cook on medium heat
- Combine Tamari, fish sauce, broth, egg white, cayenne (optional) and almond meal in separate bowl
- Pour over cabbage mixture
- In separate pan, cook shrimp with remaining 1 tsp coconut oil, salt & pepper approximately 6 minutes or until cooked through
- Add shrimp to mixture
- Toss in fresh cilantro, pistachio and coconut (optional)
- Serve over small handful of fresh spinach or in a paleo coconut wrap