shrimp and cabbage toss
- Number of Servings: 1
Ingredients
15 cooked frozen shrimp, thaw according to package directions1/8 head cabbage, shredded4 white mushrooms, sliced1 tbsp grapeseed oil, or olive oil1 oz whole wheat pasta, boiled and drained, about a half cup cooked (optional)
I keep cooked pasta on hand in the fridge, it can easily be tossed in at the end. This dish can be eated without the pasta, which leaves off 90 calories.
Heat oil in skillet, add the shredded cabbage, as cabbage is softening, add mushrooms, cook a bit longer and add shrimp. When shrimp is pink and done, add pasta if using. Heat through and serve.
This dish is excellent if you use grapeseed oil in which red dried peppers and garlic has marinated. More stores are carrying this now, or you can get grapeseed oil at health food stores and make your own!
Number of Servings: 1
Recipe submitted by SparkPeople user BOOKWORMMOM.
Heat oil in skillet, add the shredded cabbage, as cabbage is softening, add mushrooms, cook a bit longer and add shrimp. When shrimp is pink and done, add pasta if using. Heat through and serve.
This dish is excellent if you use grapeseed oil in which red dried peppers and garlic has marinated. More stores are carrying this now, or you can get grapeseed oil at health food stores and make your own!
Number of Servings: 1
Recipe submitted by SparkPeople user BOOKWORMMOM.
Nutritional Info Amount Per Serving
- Calories: 339.9
- Total Fat: 15.9 g
- Cholesterol: 136.8 mg
- Sodium: 162.3 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 6.6 g
- Protein: 24.2 g