Shrimp Salad Cabbage Cups
These delicious Shrimp Salad Cabbage Cups were inspired by the Denny family favorite Shrimp and Macaroni Salad, and this tasty treat is low-carb, Keto, low-glycemic, gluten-free, dairy-free, South Beach Diet friendly, and can be Paleo or Whole 30 with the right mayo. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
Here’s a brand new recipe, and since I made this and photographed it with a broken arm, I think it’s safe to say that it’s a super-easy recipe. Typing with a cast is definitely a challenge though, so this post may be a little shorter than usual!Nearly everyone in my family loves the Shrimp and Macaroni Salad
that inspired this recipe, and I loved this Phase One variation as well. I know, some of you don’t like cabbage. I don’t understand this aversion to cabbage at all, but you can certainly make lettuce cups if you prefer.
Thaw shrimp in the fridge overnight; then drain and catch the “juice.”
Simmer the collected shrimp “juice” until it’s reduced and the flavor is concentrated.
Pull the tails off the shrimp. (I only had 3/4 pounds of shrimp, but I wished I’d had more so I’m making the recipe for one pound.)
I used kitchen shears to cut the shrimp into small pieces.
Finely chop a cup of celery and slice about 1/2 cup green onion.
Mix the mayo, light mayo, concentrated shrimp “juice”, lemon juice, and celery seed to make the dressing.
The hardest part of making this with a broken arm was cutting the core out of the cabbage. Use a small, very fresh head of cabbage for best flavor.
Carefully pull off whole cabbage leaves to make cups.
Mix the dressing with the shrimp, celery, and green onion, and fill each cabbage cup with a scoop of the mixture. Yum!
Shrimp Salad Cabbage Cups
(Makes about 8-10 cabbage cups, serving size is about 2 cups; recipe created by Kalyn.)
1 lb. frozen cooked shrimp, thawed overnight in refrigerator (I used 26/30 size shrimp, but smaller ones would be fine too.)
1 cup finely chopped celery
1/2 cup thinly sliced green onion
1 small head green cabbage
3 T mayo
2 T light mayo (or use all regular mayo if you prefer)
1 T concentrated shrimp “juice”
1 T fresh-squeezed lemon juice
1 tsp. celery seed
salt and fresh ground black pepper to taste
Thaw frozen shrimp in the refrigerator overnight or longer. Drain the shrimp into a colander that’s placed over a bowl to catch the shrimp “juice.” Put the juice into a small pan and cook over a low simmer until it’s reduced by at least half to concentrate the shrimp flavor.
While the shrimp liquid reduces, cut the shrimp into small pieces, chop the celery and thinly slice the green onion. Use a sharp knife to cut the core out of the cabbage and carefully pull off whole cabbage leaves to make cups.
When the shrimp liquid has reduced, turn off heat and let it cool a few minutes. Then whisk together the mayo, light mayo, shrimp “juice”, lemon juice, celery seed, salt, and pepper. Put the shrimp, celery, and green onion into a bowl and combine with the dressing. (You may not want all the dressing; use the amount you prefer.)
Fill cabbage cups with a generous scoop of the shrimp mixture and serve right away. The shrimp mixture will keep in the fridge for a day or two if you don’t eat it all at one meal.
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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Shrimp, celery, and cabbage are all great low-carb foods and also perfect for the South Beach Diet. Mayo is a limited food for South Beach, but as long as you use portion control, I would eat this for any phase of the South Beach Diet and it’s also great for most other types of low-carb eating plans.
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, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Low-Carb Shrimp to Enjoy!
Easy Garlic and Lemon Shrimp
Quick and Easy Spicy Broiled Shrimp
Shrimp Cocktail with Low Sugar Cocktail Sauce
Spicy Roasted Green Beans (or Broccoli) and Shrimp