Delicious Asian Shrimp And Cabbage (Printable)
Quick Asian-style shrimp with crisp cabbage and colorful vegetables in a savory, low-carb friendly sauce.
# 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, cut into thin matchsticks
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 tablespoons soy sauce (use tamari for gluten-free)
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon rice vinegar
11 - 2 teaspoons toasted sesame oil
12 - 1 teaspoon honey or brown sugar
13 - ¼ teaspoon crushed red pepper flakes
→ Pantry Staples
14 - 2 tablespoons vegetable oil
15 - Toasted sesame seeds, for garnish
16 - Fresh cilantro leaves, for garnish
# Directions:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, honey, and red pepper flakes until 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 until they turn pink and are just cooked through. Transfer the shrimp to a plate and set aside.
03 - Add the remaining tablespoon of oil to the wok. Toss in 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 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 and pour the prepared sauce over everything. Toss to coat evenly and stir fry for 1 to 2 minutes until all ingredients are well combined and heated through.
06 - Remove from heat. Top with sliced green onions, toasted sesame seeds, and fresh cilantro leaves. Serve immediately while hot.
# Expert Tips:
01 -
- The whole thing comes together in under thirty minutes, which makes it a lifesaver on chaotic evenings when takeout feels inevitable.
- Cabbage stays wonderfully crisp and slightly sweet against the savory sauce, so even picky eaters come back for seconds.
02 -
- Overcooked shrimp turn rubbery in seconds, so pull them from the wok the moment they are just pink and slightly firm.
- Having every ingredient chopped, measured, and ready before you turn on the stove makes stir frying feel calm instead of frantic.
03 -
- Let your wok get screaming hot before adding oil, because a properly heated pan is the real secret to that restaurant quality sear.
- Slice all vegetables to roughly the same thickness so they finish cooking at the same time and nothing turns either crunchy or mushy.