In the endless search for the perfect weeknight meal, this Shrimp and Cabbage Stir Fry emerges as a true champion. It’s incredibly fast, packed with flavor, and uses simple, fresh ingredients that come together in a flash. If you’re craving a delicious, healthy meal that takes less than 30 minutes from prep to plate, you’ve found your new go-to recipe. This dish delivers that satisfying, savory crunch you love from your favorite takeout, but it’s made right in your own kitchen.
We’ve all been there: it’s late, you’re hungry, and the thought of a complicated recipe is just too much. That’s the beauty of a stir fry. It’s a method, a canvas for quick cooking. The combination of tender, juicy shrimp and crisp-tender cabbage creates a delightful textural contrast, all coated in a savory garlic and ginger sauce that will have you reaching for seconds.
Why This Shrimp and Cabbage Stir Fry Recipe Works
There are countless stir fry recipes out there, but this one is special. Here’s why it will become a staple in your meal rotation:
- Speed and Efficiency: With just 15 minutes of prep and 10 minutes of cooking, dinner is on the table in under 30 minutes. It’s the ideal solution for busy evenings.
- Healthy and Low-Carb: Packed with protein from the shrimp and fiber from the cabbage, it’s a light yet filling meal that fits perfectly into a healthy lifestyle. For a fantastic high-protein meal idea, check out this High-Protein Egg Roll in a Bowl.
- Flavorful Sauce: The simple stir-fry sauce is the heart of this dish. It’s a perfect balance of savory, tangy, and aromatic notes that coat every single ingredient.
- Customizable: This recipe is incredibly versatile. You can easily add more vegetables, adjust the spice level, or swap out the protein to suit your taste.
Ingredients You’ll Need
This recipe relies on simple, fresh ingredients that are easy to find. The magic is in how they come together.
For the Stir Fry:
- Large Shrimp: Use raw, peeled, and deveined shrimp for the best flavor and texture.
- Green Cabbage: The star vegetable! Thinly sliced, it cooks quickly while retaining a satisfying crunch.
- Carrots: Julienned or thinly sliced, carrots add a touch of sweetness and vibrant color.
- Avocado Oil: A high-smoke-point oil is essential for stir-frying.
- Aromatics: Fresh ginger and garlic are non-negotiable for that classic stir-fry flavor.
- Green Onions: Sliced for a mild, fresh oniony bite at the end.
For the Savory Stir-Fry Sauce:
- Low-Sodium Soy Sauce: The savory base of our sauce.
- Rice Vinegar: Adds a bright, tangy counterpoint to the soy sauce.
- Sesame Oil: Toasted sesame oil provides a deep, nutty aroma.
- Cornstarch: The secret to a glossy sauce that clings to every ingredient.
- Red Pepper Flakes (Optional): For those who like a little kick of heat.
How to Make The Perfect Shrimp and Cabbage Stir Fry
The key to a great stir fry is preparation. Have all your ingredients chopped and ready to go before you even think about turning on the heat. This process is called “mise en place,” and it’s your best friend for high-temperature cooking.
Step 1: Prepare the Sauce
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, cornstarch, and optional red pepper flakes. Set it aside. Mixing the sauce first ensures all the ingredients are well combined and ready to be poured into the hot wok at a moment’s notice.
Step 2: Cook the Shrimp
Heat the avocado oil in a large skillet or wok over medium-high heat. Pat the shrimp completely dry with paper towels to ensure they sear rather than steam. Add the shrimp to the hot pan in a single layer and cook for 1-2 minutes per side, just until pink and opaque. Don’t overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp and set aside.
Step 3: Stir-Fry the Vegetables
Add the remaining oil to the skillet. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant. Be careful not to burn them. Immediately add the sliced cabbage and carrots. Stir-fry for 3-4 minutes, until the cabbage is crisp-tender. It should be slightly wilted but still have a good bite.
Step 4: Combine and Finish
Return the cooked shrimp to the skillet with the vegetables. Give the sauce a final whisk to recombine the cornstarch, then pour it all over the shrimp and cabbage. Stir continuously for 1-2 minutes as the sauce bubbles and thickens, coating everything beautifully. Remove from the heat and stir in the sliced green onions. Serve immediately for the best texture and flavor. For another easy weeknight meal, try this delicious Chow Mein Recipe.
Tips for Success
Follow these professional tips to elevate your stir-fry game:
- Don’t Overcook the Shrimp: Shrimp cooks in minutes. The moment it turns pink, it’s done. Overcooked shrimp becomes rubbery and tough.
- High Heat is Key: A hot wok or skillet is crucial for getting that signature sear and keeping the vegetables crisp.
- Keep Things Moving: Stir-frying is an active cooking process. Constantly toss and stir the ingredients to ensure they cook evenly and quickly without burning.
- Prep Everything First: I can’t stress this enough. The cooking process is too fast to be chopping vegetables or mixing sauce on the fly.
Delicious Variations
One of the best things about this shrimp and cabbage stir fry is how easy it is to adapt.
- Add More Veggies: Bell peppers, broccoli florets, snap peas, or mushrooms would all be fantastic additions.
- Make it Spicy: Add a teaspoon of chili garlic sauce or a few extra dashes of red pepper flakes to the sauce.
- Different Proteins: This recipe works wonderfully with thinly sliced chicken, beef, or even pan-fried tofu. If you love chicken, you should also try our Boursin Chicken.
How to Store and Reheat
Store any leftover stir fry in an airtight container in the refrigerator for up to 3 days. To reheat, it’s best to use a skillet over medium heat for a few minutes until warmed through. Microwaving can make the shrimp a bit tough, so it’s not the ideal method.
What to Serve with Your Stir Fry
This Shrimp and Cabbage Stir Fry is a complete meal on its own, but it also pairs beautifully with steamed jasmine or brown rice. For a lower-carb option, serve it with cauliflower rice or quinoa.
Frequently Asked Questions
While stir-fries are best served fresh, you can definitely prep the components ahead of time. Chop all the vegetables and mix the sauce and store them in separate airtight containers in the fridge for up to 2 days. This will make the cooking process take only 10 minutes.
Yes, you can substitute Napa cabbage or Savoy cabbage. They are more tender than green cabbage, so you may need to reduce the cooking time by a minute or two to prevent them from getting too soft.
You can increase the amount of red pepper flakes in the sauce. For extra heat, add a teaspoon of chili garlic sauce or a few slices of fresh jalapeño along with the garlic and ginger.
To make this recipe gluten-free, simply substitute the low-sodium soy sauce with gluten-free tamari or coconut aminos. All other ingredients are naturally gluten-free.
This recipe is very versatile! Feel free to add other quick-cooking vegetables like sliced bell peppers, snap peas, broccoli florets, or sliced mushrooms. Add them to the pan with the cabbage and carrots.
The Ultimate Quick & Healthy Dinner
This Shrimp and Cabbage Stir Fry is more than just a recipe; it’s a solution for busy weeknights when you want something nutritious and delicious without spending hours in the kitchen. It’s a dish you’ll feel good about serving and even better about eating. We hope you love it as much as we do! If you make this recipe, we’d love to see it! Share your creation and tag us on Pinterest.
Shrimp and Cabbage Stir Fry
Shrimp and Cabbage Stir Fry: A 25-Minute Weeknight Wonder
Ingredients
Equipment
Instructions
- In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, cornstarch, and optional red pepper flakes. Set aside.
- Heat the avocado oil in a large skillet or wok over medium-high heat. Pat the shrimp dry and add to the hot pan. Cook for 1-2 minutes per side, until pink and opaque. Remove the cooked shrimp from the pan and set aside.
- Add the minced garlic and grated ginger to the skillet and stir-fry for 30 seconds until fragrant. Add the sliced cabbage and carrots and stir-fry for 3-4 minutes, until crisp-tender.
- Return the shrimp to the skillet. Whisk the sauce again, then pour it over the shrimp and vegetables. Stir for 1-2 minutes until the sauce bubbles and thickens. Remove from heat, stir in the sliced green onions, and serve immediately.
Notes
Tip 2: Ensure your pan is hot before adding ingredients to get the perfect sear and prevent vegetables from getting soggy.
Tip 3: Do not overcook the shrimp. Remove it from the pan as soon as it turns pink.
