Dinner

shrimp and cabbage toss is for Dinner.

shrimp and cabbage toss takes several minutes to prepare.

shrimp and cabbage toss takes several minutes to cook.

shrimp and cabbage toss makes 1 servings.

The ingredients for shrimp and cabbage toss are:

15 cooked frozen shrimp, thaw according to package directions
1/8 head cabbage, shredded
4 white mushrooms, sliced
1 tbsp grapeseed oil, or olive oil
1 oz whole wheat pasta, boiled and drained, about a half cup cooked (optional)

Here is how you make shrimp and cabbage toss:

I keep cooked pasta on hand in the fridge, it can easily be tossed in at the end. This dish can be eated without the pasta, which leaves off 90 calories.Heat oil in skillet, add the shredded cabbage, as cabbage is softening, add mushrooms, cook a bit longer and add shrimp. When shrimp is pink and done, add pasta if using. Heat through and serve.This dish is excellent if you use grapeseed oil in which red dried peppers and garlic has marinated. More stores are carrying this now, or you can get grapeseed oil at health food stores and make your own!Number of Servings: 1Recipe submitted by SparkPeople user BOOKWORMMOM.

The nutritional information for shrimp and cabbage toss is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 339.9

• Total Fat: 15.9 g
• Cholesterol: 136.8 mg
• Sodium: 162.3 mg
• Total Carbs: 27.5 g
• Dietary Fiber: 6.6 g
• Protein: 24.2 g