Keto Thai Spicy Shrimp Cabbage & Broccoli
Arthur Andrew Medical
An authentic and deliciously spicy healthy dinner in under 15 minutes. This is our take on this Thai favorite, blending a savory and spicy sauce with crunchy broccoli and buttery napa cabbage. This keto friendly and low carb dish is easily one of our favorites for when you need a quick meal without compromising flavor.
1 1/2 Pounds Shrimp Peeled and Deveined
1 Tbsp Sesame Oil
24 Oz Broccoli Florets
1 Medium Napa Cabbage
3 Green Onions
1/2 Medium Purple Onion
3 Tbsp Tamari Sauce
2 Tbsp Fish Sauce
1 Tbsp Rice Wine Vinegar
1 Tbsp Brown Sugar Substitute Lakanto or Swerve
2 Tbsp Freshly Grated Ginger or 4 Frozen Ginger Cubes
2 tsp Chopped Calabrian Peppers
2 Tbsp Avocado or Peanut Oil (For Frying)
In a bowl mix together Sesame Oil, Tamari, Fish Sauce, Rice Wine Vinegar, Brown Sugar, and Ginger.
Marinate Shrimp in sauce while chopping Cabbage, Purple Onion, and prepping Broccoli into florets.
Blanch Broccoli in boiling water 2 Minutes
Heat Frying Oil in Wok
Fry Cabbage on medium high until slightly softened
Add Green Onion bottoms + Purple Onion
Fry Cabbage and Onions until slightly cooked (still crunchy)
In a pre-heated lightly seasoned fry pan add shrimp
Add Broccoli, and leftover Marinade to Cabbage and Onions. Cook until desired readiness.
Fry Shrimp 2-3 minutes each side or until firm
Add Marinade to fry pan reduce to remove excess water