Singapore-style cabbage bowls with curried shrimp and spiced almonds

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Singapore-style cabbage bowls with curried shrimp and spiced almonds

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, Spicy, <600 Calories, Protein Plus

2 Servings, 390 Calories/Serving

20 Minutes

This is our riff on Singapore-style noodles but with a few twists and turns. Instead of using traditional rice vermicelli, Chef Chelsea creates a paleo version with stir-fried cabbage, shrimp, and curry powder for that earthy flavor we love. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 1 wedge organic green or other cabbage (about 10 ounces)
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 1 teaspoon curry powder
  • 3 tablespoons sliced almonds
  • Sunbasket curry spice blend (curry powder - granulated garlic - turmeric - ground ginger - cinnamon)
  • Sunbasket stir-fry blend (coconut aminos - toasted sesame oil - garlic - ginger)
  • 2 ounces organic shredded carrots

Nutrition per serving

Calories 390, Total Fat 22g (28% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 650mg (28% DV), Total Carb. 28g (10% DV), Fiber 7g (25% DV), Total Sugars 9g (Incl. 4g Added Sugars, 8% DV), Protein 26g
Contains: Tree Nuts (almond, coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables and shellfish

  • Peel and thinly slice the onion.
  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Rinse and drain the shellfish. Pat dry on a paper-towel-lined plate. Season with salt and pepper and the curry powder.

2

Toast the almonds

In a large frying pan over medium heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the almonds and curry spice blend and toast, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a plate to cool. Do not clean the pan.

3

Cook the shellfish

In the same pan used for the almonds, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. 

 

For shrimp:  

Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. 

 

For scallops:  

Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. 

 

Transfer to a plate. Do not clean the pan.

4

Cook the vegetables

In the same pan used for the shellfish, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, season lightly with salt and pepper, and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the stir-fry blend and cabbage (the cabbage in batches if needed) and cook, stirring occasionally, until the cabbage is crisp-tender, 2 to 3 minutes. Stir in the carrots and remove from the heat. Season to taste with salt and pepper. 

Serve

Transfer the cabbage mixture to individual bowls. Top with the shellfish and almonds and serve. 

Kids Can!
  • Measure the oil for cooking.
  • Time the cooking.
  • Top the dish with the almonds.