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.