Save Tender shrimp in a creamy Alfredo sauce, served in crisp cabbage cups for a fresh, low-carb twist on a classic favorite.
I remember serving these shrimp Alfredo cabbage cups at a family gathering, and they were gone in minutes. The combination of creamy sauce and crunchy cabbage pleasantly surprised even the picky eaters.
Ingredients
- Medium shrimp: 400 g (14 oz), peeled and deveined
- Green cabbage: 1 large head (8–12 large leaves, separated)
- Garlic: 2 cloves, minced
- Shallot: 1 small, finely diced
- Fresh parsley: 1 tablespoon, chopped (plus extra for garnish)
- Unsalted butter: 2 tablespoons
- Heavy cream: 120 ml (1/2 cup)
- Parmesan cheese: 60 g (1/2 cup), freshly grated
- Cream cheese: 60 g (1/4 cup), softened
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Crushed red pepper flakes: 1/8 teaspoon (optional)
Instructions
- Prep cabbage:
- Bring a large pot of salted water to a boil. Carefully remove 8–12 large outer cabbage leaves. Blanch the leaves for 1–2 minutes until just softened. Drain and set aside on paper towels to dry.
- Cook shrimp:
- In a large skillet, melt 1 tablespoon butter over medium heat. Add shrimp and season with salt and pepper. Cook for 2–3 minutes per side, until pink and opaque. Remove shrimp from the pan and set aside.
- Aromatics:
- In the same skillet, melt the remaining 1 tablespoon butter. Add shallot and garlic, sautéing for 1–2 minutes until fragrant.
- Make sauce:
- Lower heat. Stir in heavy cream and cream cheese, whisking until smooth. Add Parmesan and stir until melted and the sauce is creamy.
- Combine and finish:
- Return shrimp to the skillet, toss to coat in the Alfredo sauce. Stir in parsley and, if using, red pepper flakes. Remove from heat.
- Assemble cups:
- Lay cabbage leaves on a serving platter. Spoon the shrimp Alfredo mixture evenly into the center of each leaf. Garnish with extra parsley.
- Serve:
- Serve immediately, folding leaves like cups or tacos.
Save My kids love helping to assemble these cups, and it's such a hands-on way to get everyone involved at dinner. The bright green cabbage always catches their attention at the table.
Required Tools
Large pot, skillet, slotted spoon, knife and cutting board, whisk
Allergen Information
Contains shellfish (shrimp) and dairy (butter, cream, Parmesan, cream cheese). Always check labels for possible allergens.
Nutritional Information (per serving)
Calories: 320. Total Fat: 21 g. Carbohydrates: 7 g. Protein: 23 g
Save Enjoy these shrimp Alfredo cabbage cups as a delicious light meal or party appetizer. They're sure to impress with their creamy filling and crunchy wraps.
Recipe FAQs
- → What type of shrimp works best?
Medium peeled and deveined shrimp cook quickly, remaining tender and flavorful in the creamy sauce.
- → Can I use other proteins?
Chicken or white fish can substitute for shrimp, though cooking times will vary to ensure proteins are fully cooked.
- → How do I make cabbage leaves pliable?
Blanch cabbage leaves briefly in boiling salted water to soften them while retaining freshness and structure.
- → What goes well with this dish?
A wedge of lemon adds brightness and a crisp white wine, such as Sauvignon Blanc, pairs perfectly with the flavors.
- → Is this suitable for gluten-free diets?
Yes, it's naturally gluten-free and low-carb, using whole ingredients and avoiding any wheat-based thickeners.