Description
This Asian Shrimp and Cabbage Stir Fry is a quick, healthy dinner packed with flavor. Made with juicy shrimp, crisp cabbage, carrots, and a savory garlic soy sauce, it’s a low-carb, high-protein stir fry perfect for busy weeknights. A must-try shrimp stir fry recipe with cabbage that’s ready in minutes!
Ingredients
1 tablespoon olive oil
2 cups green cabbage, thinly sliced
1 cup carrots, julienned
1 pound medium shrimp, peeled and deveined
3 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon honey
1 teaspoon sesame oil
1 teaspoon red pepper flakes (adjust to taste)
2 green onions, chopped
Instructions
1. Heat olive oil in a large skillet over medium-high heat.
2. Add carrots and cook for 2 minutes until they begin to soften.
3. Add the sliced cabbage and cook for another 3 to 4 minutes until it just starts to wilt.
4. Push the veggies to the side of the skillet. Add the shrimp and sear for 1 to 2 minutes per side until fully cooked.
5. In a small bowl, mix soy sauce, rice vinegar, honey, sesame oil, garlic, and red pepper flakes.
6. Pour the sauce into the skillet, tossing everything together to coat evenly.
7. Let cook for another 2 minutes until the sauce thickens slightly.
8. Remove from heat, sprinkle green onions on top, and serve hot with rice or noodles.
Notes
This stir fry is best enjoyed fresh but keeps well in the fridge for up to 3 days.
You can swap cabbage for bok choy or napa cabbage if preferred.
To make it gluten-free, use tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 980mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 145mg