Delicious Asian Shrimp and Cabbage (Printable Version)
Quick, flavorful shrimp with cabbage and colorful veg in a savory Asian-style sauce — ready in 25 minutes.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 4 cups green cabbage, thinly shredded
03 - 1 medium carrot, cut into thin matchsticks
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, thinly sliced
06 - 2 cloves garlic, finely minced
07 - 1-inch piece fresh ginger, finely grated
→ Sauce
08 - 3 tbsp soy sauce (use tamari for gluten-free)
09 - 1 tbsp oyster sauce
10 - 1 tbsp rice vinegar
11 - 2 tsp toasted sesame oil
12 - 1 tsp honey or brown sugar
13 - ¼ tsp crushed red pepper flakes (optional)
→ Pantry Staples & Garnish
14 - 2 tbsp vegetable oil
15 - Toasted sesame seeds, for garnish
16 - Fresh cilantro leaves, for garnish (optional)
# How To Make It:
01 - In a small mixing bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, honey, and red pepper flakes until smooth and well blended. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat. Add the shrimp in a single layer and stir fry for 2 to 3 minutes, turning once, until they turn pink and are just cooked through. Transfer the shrimp to a plate and set aside.
03 - Add the remaining tablespoon of vegetable oil to the same wok. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant and lightly golden.
04 - Add the shredded cabbage, julienned carrot, and sliced red bell pepper to the wok. Stir fry vigorously for 3 to 4 minutes until the vegetables are tender-crisp and still retain their bright color.
05 - Return the cooked shrimp to the wok. Pour the prepared sauce over everything and toss thoroughly to coat all ingredients evenly. Continue stir frying for 1 to 2 minutes until the sauce thickens slightly and coats the shrimp and vegetables in a glossy glaze.
06 - Remove the wok from heat. Scatter the sliced green onions, toasted sesame seeds, and fresh cilantro over the top. Toss gently and serve immediately while hot.
# Helpful Hints:
01 -
- It comes together in 25 minutes flat, which means you can pull it off on the most chaotic weeknight without breaking a sweat.
- The cabbage stays crisp and sweet while soaking up every drop of that savory sauce, making it secretly more craveable than the shrimp.
02 -
- Overcrowding the wok is the fastest way to end up with soggy vegetables, so cook in batches if your pan is on the smaller side.
- Pulling the shrimp out before adding vegetables seems fussy but it is the only way to keep them tender and juicy instead of rubbery.
03 -
- Prep every single ingredient before you turn on the stove because once the wok is hot everything moves faster than you expect.
- Toasting your own sesame seeds in a dry pan for 90 seconds takes them from afterthought to the best part of the dish.