Delicious Asian Shrimp And Cabbage (Printable)

Tender shrimp and crisp cabbage in a savory Asian sauce—fast, healthy weeknight fare.

# What You'll Need:

→ Seafood

01 - 14 oz large shrimp, peeled and deveined

→ Vegetables

02 - 4 cups Napa cabbage, thinly sliced
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated

→ Sauce

08 - 3 tablespoons soy sauce
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon sesame oil
11 - 1 teaspoon honey (optional)
12 - 1 teaspoon rice vinegar
13 - 1 teaspoon cornstarch
14 - 2 tablespoons water

→ Garnish

15 - 1 tablespoon toasted sesame seeds
16 - Fresh cilantro or scallions, chopped (optional)

# How To Make It:

01 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, honey, rice vinegar, cornstarch, and water until smooth. Set aside.
02 - Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning once, until pink and opaque throughout. Remove the shrimp and set aside on a plate.
03 - In the same skillet, add the garlic and ginger. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
04 - Add the julienned carrot, sliced bell pepper, and Napa cabbage to the skillet. Stir fry for 2 to 3 minutes, tossing frequently, until the vegetables are crisp-tender.
05 - Return the cooked shrimp to the skillet. Pour in the prepared sauce and stir well. Cook for 1 to 2 minutes, allowing the sauce to thicken and evenly coat the shrimp and vegetables.
06 - Toss in the sliced green onions and stir to combine, cooking for about 30 seconds.
07 - Remove from heat. Sprinkle with toasted sesame seeds and fresh cilantro or scallions if desired. Serve hot alongside steamed rice or noodles.

# Tips from dashanddishes:

01 -
  • It goes from cutting board to dinner table in about 25 minutes, which is faster than arguing about what to order for takeout.
  • The sauce clings to every strand of cabbage and every curve of the shrimp, making each bite glossy and deeply savory without being heavy.
  • Cleanup is essentially one pan, a cutting board, and a small bowl, which means you can enjoy your evening afterward instead of facing a sink full of dishes.
02 -
  • Do not skip drying the shrimp thoroughly, because wet shrimp will boil in their own moisture instead of developing that gorgeous seared crust.
  • The sauce will look watery and unpromising in the bowl, but trust the cornstarch and keep stirring because it thickens in seconds once it hits the hot pan.
  • If you are using frozen shrimp, thaw them under cold running water for about 10 minutes rather than microwaving, which turns the texture rubbery and sad.
03 -
  • Prep every single ingredient before you turn on the stove, because once the wok is hot this dish moves faster than you expect and you will not have time to slice a bell pepper while garlic is burning.
  • A splash of chili oil or a sliced Thai chili added with the aromatics transforms this into an entirely different dish worth trying on a cold evening when you need warming up from the inside.

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