Shrimp & Cabbage Hodgepodge

Shrimp & Cabbage Hodgepodge
Author: Leslie Harrington
Prep time:
Cook time:
Total time:
Serves: 4
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.
  • 1 lb shrimp, peeled, uncooked
  • 1/2 head organic red cabbage, shredded
  • 1/2 head organic green cabbage, shredded
  • 1/2 tbsp plus 1 tsp coconut oil
  • 1/4 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
  • 1/8 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
  1. Heat large saucepan with 1/2 tbsp coconut oil
  2. Place cabbage, scallions, red pepper in skillet and cook on medium heat
  3. Combine Tamari, fish sauce, broth, egg white, cayenne (optional) and almond meal in separate bowl
  4. Pour over cabbage mixture
  5. In separate pan, cook shrimp with remaining 1 tsp coconut oil, salt & pepper approximately 6 minutes or until cooked through
  6. Add shrimp to mixture
  7. Toss in fresh cilantro, pistachio and coconut (optional)
  8. Serve over small handful of fresh spinach or in a paleo coconut wrap


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