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 Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 4 cups green cabbage, thinly sliced (about ½ head)
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 - ¼ tsp crushed red pepper flakes (optional)
→ Other
14 - 2 tbsp vegetable oil
15 - Toasted sesame seeds, for garnish
16 - Fresh cilantro, for garnish (optional)
# How-To:
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 the shrimp and stir fry for 2 to 3 minutes until pink and just cooked through. Remove shrimp from the pan and set aside.
03 - Add the remaining tablespoon of oil to the wok. Add garlic and ginger, sautéing for 30 seconds until fragrant.
04 - Add cabbage, carrot, and bell pepper to the wok. Stir fry for 3 to 4 minutes until vegetables are just tender but still crisp.
05 - Return shrimp to the pan. Pour the sauce over all ingredients and toss to coat evenly. Stir fry for another 1 to 2 minutes until everything is well combined and heated through.
06 - Remove from heat. Sprinkle with green onions, toasted sesame seeds, and fresh cilantro if desired. Serve hot.
# Expert Tips:
01 -
- The sauce hits every note: salty, sweet, tangy, and just enough heat to keep things interesting without overwhelming anyone.
- Cabbage stays crisp and bright instead of turning into a soggy mess, which makes leftovers just as good the next day.
02 -
- Do not walk away from the wok once the garlic and ginger hit the oil because they burn in seconds and bitterness cannot be fixed once it happens.
- Cooking the shrimp first and removing them is the single most important step because returning them later keeps them tender instead of rubbery.
03 -
- Prepare every single ingredient before you turn on the stove because a stir fry waits for no one once the heat is on.
- Slice all your vegetables to roughly the same thickness so everything finishes cooking at the same time instead of some pieces being mushy while others are still raw.