Thai Shrimp And Cabbage Stir-Fry (Low Carb) - cooking recipe

Ingredients

2 cups shredded cabbage or 2 cups bagged coleslaw mix
6 teaspoons your favorite cooking oil (I have used olive oil, coconut oil and peanut oil)
salt and pepper, to taste
1 medium onion, julienned
2 garlic cloves, minced
20 medium shrimp, uncooked, peeled and deveined
4 tablespoons water
2 tablespoons soy sauce (I use low sodium)
2 tablespoons fresh cilantro, minced or 2 teaspoons dried cilantro
1/4 teaspoon crushed red pepper flakes (more or less depending on how spicy you like it)

Preparation

Heat 3 tsp of oil in a skillet or a stir fry pan.
Add cabbage and stir fry cabbage for about 2 minutes or until tender.
Remove cabbage and keep warmed; sprinkle with salt and pepper, to taste.
In the same pan, add 3 tsp of oil and stir fry onions and garlic until tender.
Add the shrimp, water and soy sauce; cook until shrimp turns pink.
Sprinkle with cilantro and red pepper flakes, stir.
Serve shrimp mixture over cabbage.