On weeknights when the schedule feels endless, turning to a fast meal like Asian Shrimp and Cabbage Stir Fry saves the day without skimping on taste. The shrimp cooks up tender and juicy. Meanwhile, the cabbage stays crisp against a savory soy sauce. This brings subtle Asian flavors to the table. It’s the kind of dish that feels special yet comes together in under 20 minutes.
I appreciate how this stir-fry fits right into a busy routine. It works for a solo dinner or feeding the family. Leftovers reheat beautifully for lunch the next day. They keep that fresh crunch intact. Everyone raves about the balance of sweet, tangy, and umami notes. This makes it addictive.
Why We Love This Recipe
- Quick Prep Time: Ready in just 20 minutes. Perfect for hectic evenings without sacrificing bold flavors.
- Healthy and Light: Packed with lean protein and veggies. It offers a low-calorie meal that feels satisfying and nourishing.
- Versatile Appeal: Easily customizable with spice levels. Ideal for picky eaters or gluten-free diets using tamari.
- Family Favorite: The crisp textures and savory sauce keep kids and adults coming back for seconds.
Quick Asian Shrimp and Cabbage Stir Fry
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
- Diet: Low Calorie
Description
A quick and flavorful Asian-inspired stir-fry featuring tender shrimp, crisp cabbage, and bell peppers tossed in a savory soy-based sauce.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 3 tbsp sesame oil, divided
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 2 green onions, sliced (whites and greens separated)
- 7–8 cups pre-shredded coleslaw mix or thinly sliced cabbage
- 1 bell pepper (any color), thinly sliced
- 2–3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- Optional: pinch of red pepper flakes, fresh cilantro, toasted sesame seeds for garnish
Instructions
- In a small bowl, combine 2 tablespoons of soy sauce, rice vinegar, brown sugar, and a pinch of red pepper flakes if using. Set aside.
- Heat 2 tablespoons of sesame oil in a large skillet or wok over medium-high heat. Add the grated ginger and minced garlic, stir-frying until fragrant, about 1 minute.
- Add the raw shrimp to the skillet and cook for 2-3 minutes, stirring occasionally, until the shrimp turn opaque and pink. Remove the cooked shrimp from the pan and set aside.
- Add the remaining 1 tablespoon of sesame oil to the skillet. Introduce the white parts of the green onions, the coleslaw mix (or sliced cabbage), and the bell pepper strips. Stir-fry for 3-4 minutes until the vegetables start to soften but remain crisp-tender.
- Return the cooked shrimp to the pan. Pour the prepared sauce over the shrimp and vegetables. Toss to combine, ensuring everything is well coated.
- Continue to stir-fry for 1-2 minutes until the sauce has slightly thickened and everything is heated through.
- Garnish with fresh cilantro, the green parts of the green onions, and toasted sesame seeds before serving.
Notes
- Use pre-shredded coleslaw mix for faster preparation.
- Adjust soy sauce and red pepper flakes to taste for saltiness and spice level.
- This recipe is gluten-free if using tamari instead of soy sauce.
Ingredients to make Asian Shrimp and Cabbage Stir Fry
These ingredients come together for a harmonious blend of tender seafood and crunchy vegetables. A simple sauce elevates them with umami depth. Opting for fresh, quality items like good sesame oil enhances the overall vibrancy and authenticity of the dish.
- Raw shrimp – peeled and deveined for quick cooking and tender results in the stir-fry.
- Sesame oil – provides a nutty aroma and high smoke point ideal for high-heat stir-frying.
- Grated fresh ginger – adds a warm, spicy kick that brightens the savory elements.
- Garlic – minced for fragrant base notes that infuse the entire dish.
- Green onions – sliced with whites for cooking and greens for garnish, offering mild onion flavor.
- Coleslaw mix or cabbage – pre-shredded for ease, delivering crisp texture and bulk.
- Bell pepper – thinly sliced to contribute sweet crunch and color variety.
- Low-sodium soy sauce – forms the savory backbone of the sauce, adjustable for taste.
- Rice vinegar – brings a tangy balance to mellow the richness.
- Brown sugar – a touch of sweetness to round out the sauce’s flavors.
- Red pepper flakes – optional for a subtle heat that you can tweak to preference.
- Fresh cilantro – optional garnish for a fresh, herbaceous finish.
- Toasted sesame seeds – optional topping for nutty crunch and visual appeal.
How to Make Asian Shrimp and Cabbage Stir Fry
Step 1: Prepare the sauce
In a small bowl, whisk together 2 tablespoons soy sauce, rice vinegar, brown sugar, and red pepper flakes if desired. This simple mixture creates the flavorful base. It coats everything evenly later.
Step 2: Sauté aromatics
Heat 2 tablespoons sesame oil in a large skillet or wok over medium-high heat. Then add grated ginger and minced garlic. Stir-fry for about 1 minute until fragrant. This builds a tasty foundation without burning.
Step 3: Cook the shrimp
Add the raw shrimp to the skillet. Stir occasionally for 2-3 minutes until they turn opaque and pink. Remove them from the pan and set aside. This keeps them tender and prevents overcooking.
Step 4: Stir-fry vegetables
Add the remaining 1 tablespoon sesame oil. Then toss in the white parts of the green onions, coleslaw mix or cabbage, and sliced bell pepper. Cook for 3-4 minutes until softened but still crisp-tender. This maintains that fresh bite.
Step 5: Combine and sauce
Return the shrimp to the pan. Pour the prepared sauce over the mixture. Toss everything together to coat thoroughly. This ensures the flavors meld well.
Step 6: Finish cooking
Stir-fry for another 1-2 minutes until the sauce thickens slightly. The dish heats through evenly. This quick step locks in the glossy, cohesive texture.
Step 7: Garnish and serve
Top with fresh cilantro, green parts of the green onions, and toasted sesame seeds. Do this right before serving for added freshness and crunch.
Pro Tips for Success
- Use Pre-Shredded Veggies: Opt for coleslaw mix to cut prep time in half. It keeps cabbage crisp and tender.
- Adjust Spice Levels: Taste the sauce before adding. Tweak red pepper flakes or soy sauce for your preferred heat and saltiness.
- Choose Tamari Option: Swap soy sauce with tamari to make it gluten-free. You won’t lose that savory depth.
- High-Heat Cooking: Keep the skillet hot. This achieves quick stir-frying that seals in juices and prevents sogginess.
How to Serve Asian Shrimp and Cabbage Stir Fry
Garnishes
I like sprinkling fresh cilantro and sliced green onions over the top. This gives a burst of herbal brightness. It contrasts the warm sauce. Toasted sesame seeds add a subtle nutty crunch. This makes each bite more inviting. These simple touches elevate the dish without extra effort.
Side Dishes
Pair it with steamed jasmine rice to soak up the savory sauce. This creates a comforting base. A side of cool cucumber salad brings refreshing crispness. It balances the stir-fry’s warmth. For variety, try thin rice noodles. They offer something lighter yet filling.
Creative Ways to Present
Spoon the stir-fry into crisp lettuce cups. This makes a fun, low-carb wrap that’s easy to eat on the go. Layer it over quinoa for a protein-packed bowl. It feels modern and hearty. I sometimes serve it family-style in a large wok. This creates that cozy, shared dining vibe.
Make Ahead and Storage
Storing Leftovers
I store any extras in an airtight container in the fridge. They keep well for up to three days. The cabbage holds its crunch better than expected. But stir gently when checking. This makes it great for packing lunches ahead.
Freezing
Portion the cooled stir-fry into freezer-safe bags. Flatten them for easy storage. It freezes nicely for up to two months. Avoid freezing if you want maximum crispness in the veggies. Thawing can soften them slightly. Label with the date to stay organized.
Reheating
Reheat in a skillet over medium heat with a splash of water. This revives the sauce. It takes about 2-3 minutes until hot. For quicker options, use the microwave in short bursts. Cover to steam gently and prevent drying. The shrimp stays tender if you don’t overdo the heat.
