Quick & Easy Thai Sweet Chili Shrimp with Cabbage “Noodles” (Low-Carb Recipe)

Are you on a mission to reduce your carb intake and incorporate more wholesome vegetables into your diet? Look no further! This delightful Thai Sweet Chili Shrimp with Cabbage “Noodles” is designed for busy individuals who crave delicious, healthy meals without spending hours in the kitchen. Ready in under 30 minutes, this recipe is a perfect addition to any menu plan focused on vibrant flavors and nutritious ingredients.

Reflecting on the past often highlights pivotal moments, and for me, 2013 was undoubtedly the most challenging year, marked by the profound loss of Murray. Following such a difficult period, 2014 emerged as my year of profound transformation and change. It’s truly astonishing to recall the sheer emotional exhaustion I felt at the close of 2013, a weariness that permeated every aspect of my life.

I distinctly remember the unwavering determination I had to move back to Pittsburgh, come hell or high water. Yet, even in my wildest dreams, I never anticipated taking the monumental leap of quitting my long-standing job to fully embrace the life of a full-time blogger. Six months might not seem like a significant duration, but the memories of my previous corporate life now feel incredibly distant, like an entirely different era. In this relatively short span, I’ve noticed a profound shift within myself: I’ve become bolder in my decisions, stronger in my convictions, and more driven in pursuing my passions. The path ahead, once obscured by uncertainty, is now illuminated with a clear vision of my goals—both immediate short-term objectives and, more significantly, my long-term aspirations. Prior to this journey, goal setting was merely a fleeting thought, something I never truly committed to.

Certainly, I harbored hopes and dreams, as most people do, but I never took the crucial step of articulating them on paper. There were no deadlines set, no actionable steps meticulously outlined for their attainment. I believed I understood what I desired, but it’s truly remarkable how dramatically one’s perspective shifts when those aspirations are tangibly written down, staring back at you. This process creates accountability and clarity that abstract thoughts simply cannot. It brings to mind a powerful quote I’ve cherished and saved on my Pinterest quotes board: “Sometimes on the way to the dream, you get lost and find a better one.” I couldn’t agree more; my journey is a testament to that unexpected, yet ultimately more fulfilling, redirection.

Speaking of goal setting and personal improvement, a significant resolution I made last year was to consciously incorporate more vegetables into my meals and to significantly enhance my menu planning skills. For a while, I was doing exceptionally well, meticulously planning two weeks’ worth of meals and tackling grocery shopping every other weekend. This structured approach brought a wonderful sense of control and healthy eating into my life. However, like many well-intentioned plans, it faltered slightly during my move, creating a temporary disruption. But with renewed determination, I quickly got back on track – until the relentless onset of the holiday season.

The holidays brought with them an unavoidable surge in my workload, particularly on days dedicated to shooting elaborate cookies and intricate cakes for my blog. After long hours of baking and styling, the last thing I wanted to do was prepare a complex dinner. This unfortunately led me down the familiar, tempting path of convenience food, and I found myself turning to frozen pizza a little too often (a habit I’m still trying to break, and I’m open to any suggestions for a truly delicious frozen pizza!). It became clear it was time for a serious intervention and a renewed commitment to effective menu planning. This Thai Sweet Chili Shrimp with Cabbage “Noodles” became my secret weapon in this endeavor.

This dish, which I now make almost every other week, perfectly embodies my goals: it’s both incredibly quick to prepare and loaded with vegetables. It’s a clever and satisfying option that ingeniously replaces the traditional carb-heavy noodles with a healthier, nutrient-dense vegetable alternative – crisp cabbage “noodles.” While I can’t claim the entire dish is a beacon of pure health (given the indulgent presence of peanut butter and sweet chili sauce in the rich, flavorful sauce), it certainly represents a significant and delicious step closer to getting back on track for a healthier 2015, and beyond. It’s about balance, and this dish provides a fantastic one.

Initially, I referred to this recipe as “Pad Thai Shrimp,” primarily because the original recipe I adapted it from bore the same name. However, after conducting some thorough research into authentic Thai cuisine, I quickly realized that this dish, while undeniably delicious, is nowhere near a traditional Pad Thai. It conspicuously lacks several key, defining ingredients that are essential to true Pad Thai, most notably tamarind paste and fish sauce, along with other traditional elements. It’s a bit like the Americanization of Chinese food, where our versions often diverge significantly from authentic Chinese cuisine, which might feature ingredients like chicken feet or fish heads – elements less common in Western adaptations.

The disconnect between the name and the authentic dish likely stems from this culinary adaptation, where flavors are adjusted to suit local palates. While I genuinely appreciate the complex, tangy notes of tamarind and the umami depth of fish sauce, I am wholeheartedly convinced that the vibrant combination of sweet chili and creamy peanut butter in *this* particular sauce creates a flavor profile that is utterly irresistible and, dare I say, even more appealing to my taste buds. It’s a testament to how fantastic fusion and inspired variations can be, even if they don’t strictly adhere to traditional names.

If we were to get truly technical and precise, what we have here is essentially shrimp served over a bed of perfectly sautéed cabbage and carrots. However, let’s be honest, it’s far more fun and engaging to refer to them as “cabbage noodles.” This creative term immediately conveys the dish’s low-carb, vegetable-forward nature in an appealing way. I even toyed with the idea of mashing the words together, similar to how “zoodles” refers to zucchini noodles. I pondered “coodles,” but it frankly doesn’t sound quite as appetizing, does it? Imagine asking, “Would you like some coodles with your shrimp?” It simply doesn’t have the same ring. Another option that came to mind was “caboodles,” but then I remembered that Kaboodle is a brand of cat food, and let’s be clear: cats typically don’t have a penchant for cabbage. They do, however, love shrimp!

One of the aspects I absolutely adore about this recipe is its incredible versatility and ease of customization. It’s truly a “clean out your fridge” kind of meal, allowing you to incorporate a wide array of vegetables you might have on hand. Feel free to toss in sliced mushrooms, crisp snow peas, crunchy bean sprouts, vibrant bell peppers, broccoli florets, or even bok choy – whatever you have in your produce drawer can find a happy home in this dish. It’s not only a delicious way to enjoy more vegetables but also a fantastic method to minimize food waste. Beyond vegetables, this recipe is also incredibly flexible with proteins. While shrimp cooks quickly and absorbs flavors beautifully, you can easily substitute it with chicken. If using chicken, simply ensure it’s cut into bite-sized pieces and cooked a little longer, until it’s no longer pink in the middle and thoroughly cooked through. You could also try thinly sliced pork or even firm tofu for a vegetarian option. For a little extra crunch and flavor, consider garnishing with chopped peanuts, fresh cilantro, a drizzle of sriracha for heat, or a squeeze of fresh lime juice right before serving.

Not sure how to efficiently cut cabbage into those perfect “noodles”? Don’t worry, I’ve got you covered! Check out my handy step-by-step guide on how to cut cabbage, ensuring you get those ideal strips for your dish.

More Delicious Shrimp Recipes to Explore

If you’re a fan of shrimp and looking for more culinary inspiration, be sure to check out these other fantastic recipes:

• Baked Coconut Shrimp with Mango Jalapeño Dipping Sauce
• Crispy Air Fryer Coconut Shrimp
• Flavorful Grilled Pineapple Shrimp Teriyaki Kabobs
• Zesty Spicy Beer Shrimp

Thai Sweet Chili Shrimp With Cabbage “Noodles”

Yield:
4 servings

Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Looking to cut back on carbs and eat more vegetables? This quick and easy Thai Sweet Chili Shrimp with Cabbage “Noodles” cooks in under 30 minutes, making it the perfect recipe to add to your menu planning.

Ingredients

• 2 tablespoons olive oil
• 1/2 cup chopped yellow or white onion
• 1 carrot, peeled and cut into coins (larger coins cut in half)
• 4 small button mushrooms, sliced
• 1 pound green cabbage (roughly half of a small head), cut into 1/2-inch thick strips that are 3-4 inches long* (see Note below for customization)
• 1 tablespoon creamy peanut butter
• 2 tablespoons soy sauce (or tamari for a gluten-free option)
• 1 tablespoon sweet chili sauce (homemade or your favorite store-bought brand)
• 1 tablespoon fresh lime juice (essential for brightness)
• 1 teaspoon ginger paste or freshly grated ginger
• 12 ounces raw shrimp, thawed, peeled, deveined, and thoroughly patted dry

Instructions

1. Heat the olive oil over medium heat in a large Dutch oven or a spacious pot. Once the oil is shimmering and hot, add the chopped onions, carrot coins, sliced mushrooms, and a generous pinch of salt. Sauté for 2-3 minutes until the vegetables begin to soften slightly and become fragrant.
2. Add the prepared cabbage strips to the pot. Continue to cook for 10-15 minutes, stirring frequently, or until the cabbage reaches your desired tenderness. I personally enjoy mine with a slight tender-crisp bite, but you can cook it longer if you prefer it softer.
3. While the vegetables are cooking, prepare the flavorful sauce: In a small microwave-safe bowl, microwave the peanut butter for 10-15 seconds. This will make it much easier to stir. Whisk in the soy sauce, sweet chili sauce, fresh lime juice, and ginger until the sauce is smooth and well combined.
4. Once the cabbage is cooked to your liking, pour the prepared sauce over the vegetables in the pot. Add the thawed and patted dry shrimp. Stir everything together gently to ensure the sauce evenly coats all the ingredients. Cover the pot with a lid and cook for an additional 3-5 minutes, or until the shrimp turn opaque pink and are thoroughly cooked through. Be careful not to overcook the shrimp, as they can become rubbery. Serve immediately and enjoy!

Notes

Feel free to customize this recipe with whatever fresh vegetables you have on hand or prefer. Excellent additions include snow peas, bean sprouts, thinly sliced bell peppers (any color), or even finely chopped broccoli florets. For a protein alternative, you can easily use chicken instead of shrimp. If opting for chicken, cut it into bite-sized pieces and cook it until it’s no longer pink in the middle before adding the sauce. This typically requires a few extra minutes compared to shrimp. For a vegan option, swap shrimp for firm tofu, pressed and cubed, then pan-fried until golden before adding to the dish. Don’t forget a sprinkle of chopped cilantro or crushed peanuts for an extra layer of texture and flavor!

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Source: Inspired by Paint and Tofu

Since this recipe only calls for about half a head of cabbage, you’ll likely have plenty of raw cabbage leftover. Don’t let it go to waste! Be sure to check out my comprehensive list of delicious leftover cabbage recipes, which includes comforting classics like Stove Top Corned Beef and Cabbage for Two and the hearty, traditional Haluski. Enjoy making healthy and flavorful meals a regular part of your routine!