Tired of eating plain shrimp cocktail? This recipe is sure to spice things up a bit! Make this recipe as is for a spicy dinner, or scoop it into large lettuce leaves to serve as a lettuce wrap appetizer!
- 2 1/2 tbsp. vegetable oil
- 1/4 cup water
- 1 cup shredded cabbage
- 1 tbsp. minced garlic
- 8 large fresh shrimp, peeled and deveined
- 2 tsp. crushed red pepper flakes
- 2 tbsp. sliced onion
- 1 tbsp. chopped fresh cilantro
- 1 tbsp. soy sauce
Heat 1 tbsp. oil in a skillet over high heat. Add cabbage and 1 tbsp. water, then stir for 30 seconds. Remove cabbage from skillet and place on a serving platter. Heat the remaining 1 1/2 tbsp. oil in the skillet over high heat. Place the garlic and shrimp in the skillet and stir until garlic is lightly browned and shrimp turns pink. Add pepper, onion, cilantro, soy sauce and remaining water to the skillet. Stir-fry for 10 seconds. Pour the hot mixture onto the cabbage.