1headpurple cabbage(depending on number of people serving )
1headgreen cabbage(depending on number of people serving )
½tspkosher salt(to taste)
1tbspgrapeseed oil(or any oil of your choice (EVOO or avocado oil))
½tbspclarified butter(use clarified butter or ghee if making Whole30)
Devin, clean, and pat dry shrimp with paper towel. Place shrimp in mixing bowl. Season with salt, cumin, coriander, garlic powder, and smoked paprika and lime juice. Set aside.
Clean, dry, and thinly cut green and purple cabbage. Set aside.
In a medium sauce pan over medium high heat. Add grapeseed oil (extra virgin olive oil, avocado oil). Add shrimp to pan and cook for 2 to 3 minutes on both side until no longer pink. (DO NOT OVERCOOK). Remove from pan and place in a clean bowl.
With a paper towel, wipe out pan until it's dry. In same pan add ghee, clarified butter or regular butter and allow to melt. Add minced garlic and saute until fragrant about 15 to 30 seconds. Add shrimp back to pan and stir until all shrimp are coated with butter.
Place cabbage in bowl and top with shrimp. Drizzle with favorite salad dressing and serve.
**Please note: Nutritional values serve as a guide only as values may vary.You could use just clarified butter if you'd like instead of oil when cooking the shrimp, but I like to top this recipe off with melted butter and garlic as the finishing-touch.If cooking Whole30, use clarified butter or ghee as noted in recipe instructions.Feel free to tailor the vegetables based on what you have on hand in your fridge.