March 16 2021 recipe by Pascale Naessens![Pascale Naessens]()
, photo by Roos Mestdagh, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Lunch, Meal
, photo by Roos Mestdagh, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Lunch, Meal Garlic ginger stir-fry with shrimp and cabbage
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.
USMetric
servingservings
Ingredients
- 2 tbsp 2 tbsp coconut oil, divided
- 1 lb 450 g pointed cabbage or Napa cabbage, sliced
- 2 2 garlic clove, finely choppedgarlic cloves, finely chopped
- 2 tbsp 2 tbsp finely chopped, fresh ginger
- 2 tbsp 2 tbsp tamari soy sauce
- 1 1 lime, the juicelimes, the juice
- ½ cup (¼ oz.) 120 ml (8 g) chopped, fresh cilantro
- 2 tbsp 2 tbsp sesame seeds
- 11 oz. 300 g jumbo shrimps, peeled, deveined, tail on
- ground black pepper and salt
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Making low carb simple
Instructions
- Heat a large wok or frying pan with half of the oil. Add the cabbage, garlic, ginger, and fry for a minute before adding a splash of water to speed up the cooking process. Sauté the cabbage until preferred consistency, stirring occasionally.
- Once the vegetables are almost done, add tamari soy sauce, lime juice, cilantro, and sesame seeds.
- In another pan, sauté the shrimp in the remaining coconut oil until they are no longer translucent. This will take about 6 minutes.
- 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".1
Diet Doctor receives no payment or other considerations from the sale of Pascale's cookbooks or the publishing of this post. ↩
Thank you for sharing your feedback. I've noticed recently that the size of limes can vary greatly in stores.