Shrimp and Cabbage Salad (#313)

Shrimp and Cabbage Salad (#313)

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• Difficulty: 2
• Budget: 3
• Prep Time: 15
• Cook Time: 5
• Total Time: 20
• Meal Type: Main Dish

Diet Types

• Omnivore
• Low-Carb
• High-Protein
• Keto
• Gluten-Free
• Pescatarian

Equipment

• - Medium skillet
• - Medium bowl
• - Measuring spoons

Ingredients

1. 8 ounces shrimp, peeled and deveined
2. 2 cups cabbage, shredded
3. 1 tablespoon olive oil
4. 1 teaspoon lemon juice
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. - In a medium skillet over medium heat, heat olive oil, add shrimp, salt, and pepper, and cook until pink, about 3-5 minutes (internal temperature 145°F).
2. - In a medium bowl, toss cabbage with lemon juice.
3. - Top with cooked shrimp, divide into two bowls, and serve fresh.

Storage

Refrigerate components separately in airtight containers for up to 2 days. Assemble fresh before eating.

Nutrition

• Calories: 240
• Protein: 24g
• Fat: 12g
• Carbs: 6g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A