This cilantro lime shrimp and cabbage skillet is an amazingly delicious dish that comes together in under 30 minutes! This is comfort food at its finest!
This cilantro lime shrimp and cabbage skillet is quick and easy enough to serve for everyday meals, yet is also elegant enough to serve for special occasion meals. The dressing for this dish is fresh and delicious and takes our dish over the top in flavor. I’m so excited to share this one skillet meal with you and hope you’ll love it as much as we do!
Let’s talk about our coleslaw mixture!
I love to make all kinds of dishes homemade. This includes appetizers, mains, dressings, sauces, spice mixtures, sides, and desserts just to name a few. But I also love the option of using shortcuts when cooking, and making some dishes “semi-homemade.” Bagged coleslaw mixes are one of my favorite shortcuts to making delicious dishes. Most of these mixes combine chopped green and red cabbage with shredded carrots. And while I typically avoid carrots due to their higher carb count, the amount added to bagged cabbage mixes is quite small. I also love using fresh cabbage to make dishes. If you’d like to use fresh chopped cabbage to make this dish, you’ll want to combine about 5 cups of chopped green cabbage with 1 cup of chopped red cabbage. You can then add 2-4 tablespoons of fresh grated carrots if you’d like.
What other ingredients go into this cilantro lime shrimp and cabbage skillet?
Shrimp is one of the stars of this dish. I remove the tails from my shrimp, but you can leave them on if you’d prefer. Our next ingredients include diced red pepper, diced onions, and fresh chopped cilantro. You can use any color or color combination of bell peppers to make this dish. For the onion, I used a yellow onion, but you can use a red or white onion if you’d like. I love cilantro, but if you aren’t a cilantro lover, you can substitute with fresh chopped parsley. The dressing for this dish combines sour cream, fresh lime juice, tamari, garlic powder, salt, and pepper. I love the addition of fresh lime juice, but you can use bottled lime juice if you’d like. You can mix your dressing with your cabbage and shrimp and add more salt and pepper to taste.
What are some ways I can serve this cilantro lime shrimp and cabbage skillet?
You have some awesome low carb options for serving this dish! It’s quick and easy to make and is perfect for a lunch, brunch, or dinner option. You can serve this dish with a green salad. A couple of our favorites include Caesar salads and wedge salads. I also like to cut up some iceberg or romaine lettuce and place it in a large bowl. Then I serve it with our favorite salad toppings. Some of these include bacon, diced tomatoes, hard boiled eggs, shredded cheese, and sliced avocados. Another great option is to serve this dish with a side of keto biscuits, chaffles, cornbread, or English muffins. You can also add low carb vegetables to serve as a great side. Some super options include asparagus, broccoli, Brussels sprouts, cauliflower, green beans, and spinach. You can also serve this dish with a bowl of keto soup.
Here are some keto soups that would pair nicely with this dish!
Creamy Keto Cauliflower and Smoked Gouda Soup
Keto Roasted Tomato Vegetable Soup
Helpful Hints:
*If you’d like, you can chop your own cabbage and use this instead of a bag of coleslaw mix.
*This dish reheats well in the microwave or in a skillet on the stovetop.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Do not be deceived, God is not mocked; for whatever a man sows, that he will also reap. Galatians 6:7***
Cilantro Lime Shrimp and Cabbage Skillet
This cilantro lime shrimp and cabbage skillet is an amazingly delicious dish that comes together in under 30 minutes! This is comfort food at its finest!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deveined, tails removed if desired
- ½ large red pepper, diced
- ¼ small onion, diced
- 16 ounce bag coleslaw
- ½ cup fresh chopped cilantro
- ¼ cup sour cream
- Juice of 1 lime
- 1 tablespoon tamari
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
Instructions
1. In a large skillet, add butter and olive oil. Heat over medium high heat until butter is melted.
2. Add shrimp. Saute for 2-3 minutes per side, until shrimp is pink and opaque. Remove to a plate or bowl.
3. Add diced red pepper and onion to skillet. Saute for 5 minutes, stirring occasionally.
4. Add shrimp back to skillet. Add coleslaw mix and cilantro. Stir to combine.
5. To a small mixing bowl add remaining ingredients. Stir or whisk to combine. Add to skillet and toss to combine.
6. Saute 1-3 minutes, or to desired crispness level.
7. Serve and top with additional chopped cilantro if desired.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 240Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 264mgSodium: 808mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 2gProtein: 28g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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