Ingredients
Units
Scale
For the salad
- 12-14 oz shredded cabbage (I buy the prepackaged shredded cabbage)
- 6 oz raw, deveined large shrimp
- 1 tsp sesame oil
- 1 tbsp coconut aminos
- 1 tbsp chili powder
- salt and pepper
For the dressing:
- 2 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tbsp lime juice (about 1/2 a small lime)
- 1 tbsp rice wine viner
- 1 tbsp ginger, peeled and grated or chopped
- 2 cloves garlic, minced
- 1 tsp tamarind paste
- 1 tsp sesame oil
Instructions
- Preheat the oven to 450 degrees F.
- Take your shrimp and toss them in the chili powder. Sprinkle the shrimp with a pinch of salt. Set aside.
- On a large rimmed baking sheet, spread cabbage in a thin layer. Pour sesame oil and coconut aminos over cabbage. Use your hands to combine the coconut aminos and oil with the cabbage. Flatten the cabbage and thin as possible on the baking sheet. Place shrimp over the cabbage and place in the oven for 5 minutes.
- While shrimp are baking, add all the dressing ingredients in a small bowl and stir to combine.
- When shrimp and cabbage have cooked, drizzle dressing over the shrimp and cabbage and toss to combine.
- Divide among plates and enjoy.
Notes
- Coconut aminos could be substituted with soy sauce.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Meals, Salad
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
