One Skillet Shrimp and Cabbage Stir-Fry
Seriously quick and easy shrimp and cabbage stir-fry, infused with aromatic garlic, ginger and sesame oil, comes together in less than 30 min!
Ingredients
- 3 tablespoons toasted sesame oil divided
- 3 tablespoons grated fresh ginger
- 1 tablespoon minced garlic
- 1 lb large shrimp 31-40 shrimp per pound, Note 1
- 6 scallions sliced
- ½ red bell pepper thinly sliced
- 1 (16oz) bag coleslaw mix Note 2
- ½ teaspoon salt
- 1-2 tablespoons soy sauce
- ½ cup chopped fresh cilantro
For serving (optional):
- Steamed rice
- Wonton strips
- Sesame seeds
Instructions
- Heat 2 tablespoons of sesame oil in large skillet over medium high heat.
- Stir in ginger and garlic and cook until fragrant, about 1 minute.
- Add shrimp and cook until they are opaque and pink, 2-3 minutes.
- Remove the shrimp onto a plate.
- Add the remaining 1 tablespoon of sesame oil.
- Add minced scallion whites, coleslaw mix, bell pepper strips. Cook for 3-4 minutes, stirring frequently. Season with salt.
- Stir in soy sauce, adjust the amount to your taste.
- Add shrimp, cilantro and toss to combine.
- Sprinkle sesame seeds and scallion greens. Serve with wontons strips, if desired.
Notes
Note 1: I used large peeled and deveined shrimp with tails on (you can remove the tails if you prefer). The size of shrimp is usually defined by how many shrimp per pound. In my case, I used 31-40 shrimp per pound. If you’re using smaller shrimp, it’ll take even less time to cook, and opposite with larger ones, they’ll take a minute or two longer.
Note 2: I’m using super thin angel hair coleslaw mix. It looks so beautiful and cooks in minutes! You can use any kind of coleslaw here though. Have you tried broccoli slaw? I think it’d be fantastic here as well.
Nutrition
Serving: 1servingCalories: 233kcalCarbohydrates: 10.3gProtein: 25.1gFat: 11.1gCholesterol: 182.5mgSodium: 558.1mgSugar: 5.1g
* Disclaimer: All nutrition information are estimates only.