Delicious Asian Shrimp and Cabbage (Printer-Friendly)

Succulent shrimp and crisp cabbage tossed in a savory Asian-style sauce for a quick, healthy dinner.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 4 cups green cabbage, thinly shredded
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, 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 sesame oil
12 - 1 tsp honey or brown sugar
13 - 1/4 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 Steps:

01 - In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, honey, and red pepper flakes until well combined. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add shrimp in a single layer and stir fry for 2 to 3 minutes until they turn pink and are just cooked through. Remove shrimp from the pan and set aside on a plate.
03 - Add the remaining tablespoon of vegetable oil to the wok. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant and aromatic.
04 - Add the shredded cabbage, julienned carrot, and sliced bell pepper to the wok. Stir fry for 3 to 4 minutes until the vegetables are just tender but still retain a crisp bite.
05 - Return the cooked shrimp to the wok. Pour the prepared sauce over all ingredients and toss thoroughly to coat everything evenly. Stir fry for another 1 to 2 minutes until well combined and heated through.
06 - Remove from heat. Sprinkle with sliced green onions, toasted sesame seeds, and fresh cilantro if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The sauce hits every note you want: salty, sweet, tangy, and just enough heat to keep things interesting without overwhelming anyone at the table.
  • Cabbage is one of the most underrated vegetables in the produce aisle and this recipe will make you see it in a completely new light.
  • Everything cooks in one pan which means cleanup is almost nonexistent on a weeknight when you barely have the energy to stand.
02 -
  • Do not walk away from the shrimp because thirty seconds too long turns them from juicy and tender to rubbery and sad and there is no coming back from that.
  • Having every single ingredient prepped and measured before you turn on the stove is nonnegotiable because once the wok is hot everything happens in under ten minutes.
  • If your wok is small cook the vegetables in two batches because overcrowding leads to steaming instead of stir frying and you lose that smoky charred flavor.
03 -
  • Pat the shrimp completely dry with paper towels before they go into the wok because any surface moisture causes them to steam instead of sear and you lose that beautiful golden crust.
  • A drop of sesame oil added right at the very end after the heat is off preserves its delicate toasted flavor instead of cooking it away.

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