Break the fast food habit with Shrimp and Red Cabbage Salad

January 24, 2019

Sometimes there just isn’t enough time in a day to do all the things I’m inwardly pressuring myself to do. Add to that the one task that requires the attention of someone else — say an account representative that says they will call you back to address the issues you’re having, and it can literally feel as though you’re on a treadmill that leads to nowhere. This — times about three — is how my day today has gone.

The one thing I am thankful for is that my meals aren’t being compromised despite the increase in busy projects and ever-growing tasks. This is such a quick meal and happily delicious. I feel a small sense of triumph as I pat myself on the back for sticking to the one plan of continuing to eat healthy and keeping my carbohydrate intake as low as possible.

There is such a temptation in my lifestyle to allow the busy to pile up and forget that I have to eat and do a drivethrough meal. Thankfully, a small amount of forethought made this week and weekend successful in terms of eating and keeping it keto friendly. I’m down a few pounds as well, and that makes me feel as though I have stuck to this commitment and I’m being true to my word. That’s a good feeling.

This meal can be made with any protein. Today I chose shrimp because it’s high in protein and, well, I love shrimp. It’s quite spicy but that’s how I like it. There are many different flavors going on in this dish. It might even match the current chaos in my life. I love when my food imitates my life. The fresh red cabbage salad is tossed with a Caesar dressing and sprinkled with basil. I find the contrasting flavors exciting and anything but boring. If I can’t eat a Big Mac, then I’m going to spice up my lunch and dinner dishes to steal the show and make me never want to go back to fast food.


12 raw shrimp

1 T. Vegetable oil

1/8 tsp. Cayenne pepper

1 tsp. Chili powder

1/8 tsp. Garlic powder

1/2 lemon squeezed for the juice

1 cup shredded red cabbage

1/2 cup sliced radishes

1/2 cup sliced cucumbers

1 T. Chopped basil

2 T. Italian dressing or Ceasar dressing

In a skillet drizzle with oil. Heat the oil and then throw in the shrimp. Season this with all the spices. Toss and cook for three-four minutes. In a bowl add the red cabbage, radishes, cucumbers. Drizzle with lemon juice and add 2 teaspoons of Italian dressing or Caesar dressing. Mix well. Place on a plate and top with shrimp.

Janet McCormick is the author of “10-Minute Meals” and owner of Let’s Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.

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