Low-Carb Shrimp Power Bowl with Purple Cabbage | CookOS

Shrimp Power Bowl

Name: Low-Carb Shrimp Power Bowl with Purple Cabbage
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 servings
Cuisine: Asian-Fusion
Ingredients: 1/2 lb large shrimp, peeled and deveined; 2 cups shredded purple cabbage; 3 tbsp avocado oil mayonnaise; 1 tbsp rice vinegar; 1 tbsp fresh lime juice; 1 tsp honey; 1 tbsp cilantro, chopped; 1/2 tsp black sesame seeds; 1/2 tsp white sesame seeds; 1/2 cucumber, sliced; 1 tbsp green onions, sliced; 1 tbsp cashews, chopped

This low-carb shrimp power bowl combines seasoned shrimp with a creamy, tangy purple cabbage slaw base and fresh toppings for a nutrient-dense meal that comes together in under 15 minutes.

🌍Asian-Fusion 🏷️Shrimp bowl 🏷️Low-carb 🏷️Keto 🏷️Coleslaw 🏷️Power bowl

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

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Ingredients

1/2 lb large shrimp, peeled and deveined
2 cups shredded purple cabbage
3 tbsp avocado oil mayonnaise
1 tbsp rice vinegar
1 tbsp fresh lime juice
1 tsp honey
1 tbsp cilantro, chopped
1/2 tsp black sesame seeds
1/2 tsp white sesame seeds
1/2 cucumber, sliced
1 tbsp green onions, slicedoptional
1 tbsp cashews, choppedoptional

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Instructions

1
In a pan over medium-high heat, cook the shrimp with your favorite seasonings until pink and opaque, about 2-3 minutes per side. Set aside.
2
To make the coleslaw, combine shredded purple cabbage, avocado oil mayonnaise, rice vinegar, fresh lime juice, and honey in a medium bowl.
3
Add chopped cilantro, black sesame seeds, and white sesame seeds to the coleslaw mixture.
4
Mix the coleslaw thoroughly until all ingredients are well combined.
5
To assemble the bowl, add a generous portion of the coleslaw to a serving bowl.
6
Arrange the sliced cucumbers and cooked shrimp on top of the coleslaw.
7
Garnish with sliced green onions and chopped cashews before serving.

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Tips & Notes

Pro tips

Pat shrimp dry before seasoning to ensure proper browning and avoid steam buildup in the pan.
Dress the cabbage slaw 10–15 minutes before serving to allow flavors to meld and cabbage to slightly soften.
Toast sesame seeds lightly in a dry pan for 1–2 minutes before garnishing to enhance their nutty flavor.
Slice cucumber just before assembly to maintain crispness and prevent excess moisture from wilting the slaw.

Substitutions

Purple cabbage → green cabbage or napa cabbage (results in milder, slightly sweeter slaw)
Rice vinegar → white vinegar or apple cider vinegar (note: adjust ratio; apple cider is more acidic)
Cashews → almonds, peanuts, or macadamia nuts (note: macadamia nuts are more keto-friendly)
Cilantro → parsley or Thai basil (note: basil adds more peppery notes)

Storage & make-ahead

Store leftover coleslaw and shrimp separately in airtight containers for up to 3 days; assemble just before eating to maintain crunch.

Common Questions

Can I make the coleslaw ahead of time?

Yes. Mix the dressing and cabbage up to 4 hours ahead; store covered in the refrigerator. Shrimp should be cooked fresh or stored separately and added just before serving to prevent sogginess.