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4 ½ oz. protein, 1 Veggie, and
1 carb per serving

  • 5 oz medium or large peeled, raw shrimp
  • 2 c cabbage, shredded
  • 4 tbsp water
  • ½ tsp onion powder
  • 2 tsp garlic, minced
  • 4 squirts butter spray *
  • black pepper (to taste)
  • red pepper flakes (to taste)
  • ½ cup roasted corn **


  1. Preheat non-stick pan on MED-HI heat
  2. Using a food processor or sharp knife, shred the cabbage
  3. Add cabbage and butter spray into preheated pan
  4. Stir-fry for 2-3 minutes until slightly tender
  5. Remove cabbage and place on serving dish. Sprinkle with black pepper
  6. Turn the heat down to MED
  7. Add shrimp, 2 tbsp water, onion powder, and garlic (add water as needed so shrimp doesn't stick to pan)
  8. Cook until shrimp begins to curl and turn pink
  9. Sprinkle with red pepper flakes
  10. Serve the shrimp over the cabbage along side the roasted corn

* Remember: The butter spray that you use should contain 0 grams of fat and less than 30 calories.

** Roasted Corn: Preheat your oven to 400°. Place a bag of frozen corn in one layer on a parchment lined baking sheet. Roast on the top rack of your oven for 13-15 minutes. Once it is done cooking, remove it from the oven and let let it reach room temperature. Place the corn in a storage container and refrigerate it until you are ready to eat it. You may also portion this out into zip-top baggies so you can grab them on the go.