Cabbage Shrimp Rolls
Crunchy Napa cabbage wraps packed with succulent shrimp, vibrant peppers, and aromatic ginger-garlic flavors—a fresh and healthy delight!
Allowed for Ideal Protein phases 1 to 3.
Serving size
2
Ingredients
- 12 Napa Cabbage Leaves
- 1 tbsp. Oil
- 1 Red Pepper, Cut Into Strips
- 3 Scallions, Cut Into 3-inch Pieces
- 2 Garlic Cloves, Minced
- ½ inch Ginger Root, Grated
- 1 lb. Raw Shrimp, Peeled and Deveined
- 2 tsp. Sesame Oil
- 1 tsp. Soy Sauce
- ½ tsp. Sea Salt
- ⅛ tsp. Ground Black Pepper
Preparation
Step 1
Bring a pot of water to a boil and blanch the cabbage leaves for 30 seconds. Drain and set aside.
Step 2
Heat oil in a pan over medium heat.
Step 3
Add red pepper, scallions, garlic, and ginger, sautéing for 2 minutes.
Step 4
Add shrimp, sesame oil, soy sauce, salt, and black pepper. Cook until shrimp turns pink, about 3-4 minutes.
Step 5
Place a portion of the shrimp mixture onto each cabbage leaf and roll tightly like a burrito.
Step 6
Serve with a compliant dipping sauce of your choice.
