A Houseful of Love

Cabbage is easily the most underrated vegetable. It’s a tasty, quick, and affordable way to add bulk and fiber to meals in lieu of higher-carb options. I think it particularly shines in Asian dishes, like this Keto Shrimp Pad Thai!

This recipe simply swaps out Pad Thai’s classic rice noodles for some lightly cooked shredded cabbage. The rest of the recipe is highly customizable to fit your preferences and dietary needs.

I think it’s especially good with shrimp, but it’s great with chicken too! I also add some eggs for some extra protein, fat, and nutrients, but you can add more or less. If carrots and red bell peppers don’t fit your macros, feel free to omit them or swap them for another vegetable that works for you.

Our family especially loves that this meal is flavorful, quick, and easy! It’s hard to go wrong with a delicious one-pot dinner that’s ready in 30 minutes or less.

What substitutions can be made in this Keto Shrimp Pad Thai?

This recipe is very flexible and can be adjusted to fit your preferences and dietary needs! Here are some ways you can mix it up:

• Protein: I really like this recipe with shrimp and eggs (especially because it makes it appropriate for Fridays and Lent for our family as Anglican Catholics). However, it is also excellent with chicken. You can also experiment with whatever other protein you enjoy!
• Vegetables: Cabbage is the base of this recipe, so I’d consider it a must. However, if carrots and/or bell peppers don’t fit in your macros on a keto diet, feel free to reduce the amount or omit them. You can add other veggies, like broccoli or bean sprouts, instead (or in addition).
• Sauce: Soy sauce is not gluten-free, so if you need a gluten-free option, you can use tamari sauce instead. Also, if you follow a keto or low/no added sugar diet, be sure to use rice vinegar, not “seasoned rice vinegar.” Seasoned rice vinegar contains sugar (and sometimes other questionable additives) while rice vinegar should not.

How can I make this Keto Shrimp Pad Thai even more quickly?

For a quicker prep time, you can use a coleslaw mix. Frozen pre-cooked shrimp will also allow you to make it a bit quicker, especially if you use smaller shrimp.

If you want to prep it ahead of time, chop the vegetables up to two days in advance and keep them in the fridge until you’re ready to cook them. Thawing the shrimp isn’t strictly necessary, but it will decrease the cooking time as well.

What should I serve with Keto Shrimp Pad Thai?

Keto Shrimp Pad Thai is great on its own, but I enjoy garnishing it with fresh cilantro, crushed peanuts (or roasted cashews), Sriracha (or other hot sauce), and/or sesame oil. You can also top it with bean sprouts, though I find that the lightly cooked shredded cabbage has a similar enough texture to bean sprouts that I don’t feel that I need them.

Do the leftovers keep well?

Leftover Keto Shrimp Pad Thai leftovers keep well in the fridge for about 4 days. I really like that the cabbage doesn’t get soft and overdone like noodles can (as long as I’m gentle when reheating it). I don’t recommend freezing it because it can mess with the texture of the vegetables. Mushy cabbage is a quite a bit less appetizing!

Ingredients

• 3 tbsp butter – or other healthy fat, like tallow or avocado oil. While sesame oil is a great finishing oil for topping, I don’t recommend cooking in it because the unstable polyunsaturated fatty acids (PUFAs) can oxidize when heated up.
• 4 cloves garlic, minced
• 1 lb shrimp, peeled and deveined – any size will work. You can use either raw or precooked, fresh or frozen shrimp.
• 1/2 head of green cabbage, shredded
• 1 lb carrots, shredded – feel free to omit, reduce, or swap if carrots are not part of your keto diet.
• 1 bell pepper, thinly sliced – feel free to omit or swap if bell peppers are not part of your keto diet.
• 1 onion, thinly sliced
• 8 eggs – more or less eggs is also okay. If you add more, just be prepared that it may take a little more time to cook.
• 1/4 cup whole milk – lower fat or non-dairy milks will also work. You can also omit it altogether, though the eggs will be a bit less fluffy.
• 1/4 cup rice vinegar – make sure you use rice vinegar, not seasoned rice vinegar (contains added sugar).
• 1/4 cup soy sauce – substitute with tamari sauce if you’re looking for a gluten-free option
• Salt & pepper to taste

Directions

Step 1: Melt the butter in a wok or large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.

Step 2: Add shrimp and sauté in garlic butter until fully cooked or, if pre-cooked, heated through. The time this takes will depend on the size of the shrimp and whether or not it is pre-cooked, but plan for about 2-7 minutes.

Step 3: Add onion, bell pepper, carrots, and cabbage to the wok. Sauté until slightly softened, about 5 minutes.

Step 4: Scramble the eggs with the milk. Make a hole in the middle of the wok, then pour the eggs in. Mix them into the veggies until they are fully cooked, about 3-5 minutes.

Step 5: Add the soy sauce and rice vinegar, stirring to fully incorporate. Taste and season with salt and pepper to taste.

Step 6: Serve garnished with fresh cilantro, crushed peanuts (or roasted cashews), Sriracha (or other hot sauce), and/or sesame oil.

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Nutrition Facts

Amount Per Serving
Calories: 267 kcal
Fat: 12g
Total Carbohydrates: 15g
Fiber: 4g
Protein: 26g

The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.