Jamaican Shrimp and Cabbage (Keto, GF, Paleo)

Whether you just have a sudden urge for some Jamaican food or simply after a seafood fix. Let this Jamaican style shrimp and cabbage dish solve your problem. I'm talking about juicy pieces of shrimp that's generously seasoned, sauteed to lock in that flavour with a host of tender vegetables

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There's no need to take a trip to the islands when you can easily being those islands to the comfort of your home.

This shrimp dish is packed with an assortment of vegetables and can be served with or without rice or additional root vegetables.

Did I ever tell you how much I adore shrimp? I'm always looking for creative ways to make a seafood dish.

It doesn't have to be a Caribbean cuisine either, I'm not fussed at all!! If you have browsed through my website you will see an array of shrimp dishes.

Here let me help you out by highlighting a few must try recipes.

First you gotta try my Jamaican Curry Shrimp this recipe is highly recommended and also a great gateway for tasting the Caribbean without feeling overwhelmed.

Oh but wait right there!!

There's more if you like your shrimp hot and fiery then don't let this Jamaican Pepper Shrimp miss you. Definitely one for the serious heat seekers.

On the other hand, you could always go island hopping and try this Trinidadian Saltfish Buljol 

The cooking method - part stages, one pan

Just like the sub heading suggests, this shrimp and cabbage dish was made in two stages.

First of all I applied the dry rub (seafood seasoning) to the shrimp then cooked them. Followed by steaming the vegetables. I'm sure you're curious to know why I did that?

Well.....having made this recipe using two different methods I feel that cooking the shrimp especially in the butter really locks in those flavours from the seasoning.

It really does make a difference! But you will need to make sure you don't over cook your shrimp (undercooked is fine) especially since they need to be heated through once the cabbage is ready.

In the end you will be left with a dish that's flavoursome and a true family favourite (thank me later).

Actually now that I think about it this recipe is like the cousin of my Jamaican Steamed Cabbage and not forgetting in second place my Cabbage and Saltfish dish and Okra and Saltfish.

Ingredients you will need

How to make shrimp and cabbage

• Place the shrimp in a medium sized bowl and apply the 2tbsp of seafood seasoning, coating the shrimp evenly (picture 1).
• On medium heat, melt the dairy free butter in a skillet, add the raw shrimp along with the chopped scotch bonnet (if using) and cook until the shrimp turn pink (picture 2).

• As soon as the shrimp change colour remove them from the pan immediately (DO NOT OVER COOK) and set aside (picture 3).
• Return the skillet to the stove and saute the onion, scallion and garlic until soft and translucent (picture 4).
• Add the cabbage, bell peppers, cho cho, carrots and seafood seasoning and combine all the vegetables (picture 5 -8).

• Pour your warm water into the skillet, cover with a lid and steam for 15 minutes. Check throughout the given time to see if any more water is needed, if so add a splash (picture 9).
• After 15 minutes place the shrimp on top of the cabbage (do not stir) cover with the lid and allow the shrimp to heat through so the entire dish is heated for a few minutes. (picture 10).
• Do a taste test and add black pepper and pink salt to taste.
• Garnish with thyme and serve accordingly.

Is it necessary to devein shrimp?

Yes, it is! That dark string (it's not a vein) it's actually the digestive tract and that is where all the grit and waste is stored.  I'm sure you nor your loved ones would want a mouthful of that.

It's very easy to remove, simply score down the area where the dark line is and pluck out the string with a paring knife.

Can you use frozen shrimp to make this recipe?

Yes, you can use frozen shrimp. Just defrost the shrimp, devein if required, blot off the shrimp (very important) and follow the recipe steps.

Can you make this recipe ahead of time?

Yes, you can either - chop up all of the vegetables i.e in the morning ready for dinner time or the night before.

Alternatively, the steam the cabbage, season the shrimp and cook at your leisure!!

Notes and tips

• Keep this recipe keto/paleo friendly by serving alone or with some cauliflower rice (see serving options).
• Don't forget to use my Seafood Seasoning Blend to make the actual dish.
• You can use frozen vegetables just make sure to completely defrost and blot off excess water.
• Type of shrimp. I would highly recommend using raw shrimp that's grey in appearance especially if you are a novice. It's easier to cook with and you don't have to fret too much about over cooking the shrimp because you have more control.
•  It's okay to slightly undercook your shrimp during the first steps knowing the heat will finish them off once added to the cabbage.
• Cho Cho is a Caribbean/Asian vegetable known as christophine/chayote. If you cannot get hold of any simply use zucchini (courgette) that's the next best thing.
• .Cabbage can turn rancid very fast so any leftovers can be refrigerated and consumed the next day, just be mindful when reheating the shrimp.
• For best results serve the dish immediately, I don't recommend constant re-heating.
• If you don't plan on eating your meal straight away you might want to steam the cabbage then cook up the shrimp when you are ready.
• DO NOT freeze this recipe, it's not freezer friendly at all.
• Scotch bonnet is optional and the amount you use is your preference I used ½ and added some to the shrimp and the remaining bit to the skillet.

Some side serving recipes you may like

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Jamaican Shrimp and Cabbage

Hungry? Try this Jamaican Shrimp and Cabbage dish bursting with island flavours, filling and guaranteed to tickle those tastebuds.

5 from 10 votes

Print Pin Rate

Course: Main Entree

Cuisine: Jamaican

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 people

Calories: 288kcal

Author: Charla

Ingredients

For the shrimp

• ▢ 1 lb of raw shrimp deveined (455g)
• ▢ 2 tablespoon of seafood seasoning see post for the recipe link
• ▢ ½ scotch bonnet pepper optional or use the amount you want for spiciness

To cook the cabbage

• ▢ 2 tablespoon dairy free butter
• ▢ 1 small onion chopped
• ▢ 2 scallion chopped
• ▢ 4 garlic cloves minced
• ▢ 1 small cabbage or ½ of a large, chopped
• ▢ 3 bell peppers sliced and halved
• ▢ 1 cho cho (christophine) chopped
• ▢ 1 large carrot julienned
• ▢ 2 teaspoon seafood seasoning see post for recipe link
• ▢ ⅓ cup warm water
• ▢ black pepper and pink salt to taste
• ▢ loose/dried thyme for garnish

US Customary - Metric

Instructions

• Place the shrimp in a medium sized bowl and apply the 2tbsp of seafood seasoning, coating the shrimp evenly.
• On medium heat, melt the dairy free butter in a skillet, add the raw shrimp along with the chopped scotch bonnet (if using) and cook until the shrimp turn pink. As soon as the shrimp change colour remove them from the pan immediately (DO NOT OVER COOK) and set aside.
• Return the skillet to the stove and saute the onion, scallion and garlic until soft and translucent.
• Add the cabbage, bell peppers, cho cho, carrots and seafood seasoning and combine all the vegetables.
• Pour your warm water into the skillet, cover with a lid and steam for 15 minutes. Check throughout the given time to see if any more water is needed, if so add a splash.
• After 15 minutes place the shrimp on top of the cabbage (do not stir) cover with the lid and allow the shrimp to heat through so the entire dish is heated for a few minutes.
• Do a taste test and add black pepper and pink salt to taste.
• Garnish with thyme and serve accordingly

Notes

• Keep this recipe keto/paleo friendly by serving alone or with some cauliflower rice (see serving options).
• Don't forget to use my Seafood Seasoning Blend to make the actual dish.
• You can use frozen vegetables just make sure to completely defrost and blot off excess water.
• Type of shrimp. I would highly recommend using raw shrimp that's grey in appearance especially if you are a novice. It's easier to cook with and you don't have to fret too much about over cooking the shrimp because you have more control.
•  It's okay to slightly undercook your shrimp during the first steps knowing the heat will finish them off once added to the cabbage.
• Cho Cho is a Caribbean/Asian vegetable known as christophine/chayote. If you cannot get hold of any simply use zucchini (courgette) that's the next best thing.
• .Cabbage can turn rancid very fast so any leftovers can be refrigerated and consumed the next day, just be mindful when reheating the shrimp.
• For best results serve the dish immediately, I don't recommend constant re-heating.
• If you don't plan on eating your meal straight away you might want to steam the cabbage then cook up the shrimp when you are ready.
• DO NOT freeze this recipe, it's not freezer friendly at all.
• Scotch bonnet is optional and the amount you use is your preference. I used ½ and added some to the shrimp and the remaining bit to the skillet.

Nutrition

Calories: 288kcal | Carbohydrates: 27g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 989mg | Potassium: 818mg | Fiber: 9g | Sugar: 14g | Vitamin A: 5644IU | Vitamin C: 210mg | Calcium: 312mg | Iron: 5mg

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