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Shrimp Scampi

Shrimp Cabbage Scampi

A rich-flavored creamy shrimp scampi recipe with cabbage

Course Main Course
Cuisine American
Keyword shrimp scampi


  • 1 Tablespoon Olive oil with lemon The brand of olive oil I used is made with Meyer Lemon
  • 1 12-oz. bag Frozen, cooked, peeled, deveined, tail-off extra small shrimp I purchased mine from Walmart.
  • 1 Teaspoon Pepper
  • 1/2 Cup Heavy cream
  • 2 Tablespoons Kerrygold Dubliner Cheese, sliced thin An aged sweet cheese
  • 2 Cups Cabbage, shredded Buy pre-shredded or shred your own
  • 3 Tablespoons Parmesan cheese


  1. First, thaw shrimp in a bowl of cold water, heat the oil in a cast iron pan on the stove and when the pan is hot (steam rises from the pan), add the shrimp. 

    Shrimp scampi
  2. Cook the shrimp until lightly golden, and add the cream, cheese, cabbage, and pepper to the pan then cook until the cabbage has softened.

    Cabbage with shrimp
  3. Serve with asparagus (boiled, steamed, grilled, or roasted with your choice in of seasoning).

    Shrimp scampi