Asian Shrimp and Cabbage Stir Fry with Garlic in One Pan

Name: asian shrimp and cabbage stir fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: – 12 oz peeled and deveined shrimp (large size, 31-40 count per pound); – 1 (16 oz) bag coleslaw mix (angel hair coleslaw preferred); – 3 tablespoons toasted sesame oil (divided); – 3 tablespoons fresh ginger, grated; – 1 tablespoon minced garlic; – 6 scallions, sliced (whites and greens separated); – ½ red bell pepper, thinly sliced; – ½ teaspoon salt; – 1-2 tablespoons low sodium soy sauce (or tamari for gluten-free); – ½ cup chopped fresh cilantro

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Benefits and Advantages of asian shrimp and cabbage stir fry

Ease of preparation: This asian shrimp and cabbage stir fry recipe is designed for simplicity and speed, making it perfect for busy weeknights. Minimal chopping and a cooking time under 25 minutes allow for a quick, satisfying meal with little effort.
Health benefits: Made with lean shrimp protein and fiber-rich cabbage, this dish supports a balanced diet. Shrimp offers omega-3 fatty acids and antioxidants, while cabbage contributes vitamin C and dietary fiber, boosting immune health and digestion.
Versatility: Easily adapted for various dietary needs, this stir fry works well with gluten-free soy sauce substitutes like tamari or coconut aminos. Shrimp can be swapped for tofu or tempeh to accommodate vegan or vegetarian diets, ensuring inclusivity.
Distinctive flavor: The natural sweetness of shrimp pairs beautifully with the crisp, fresh cabbage and complementary aromatic ingredients like ginger and garlic. The balance of umami, freshness, and gentle spice delivers a memorable and addictive flavor profile.

Jump To

1. Benefits and Advantages of asian shrimp and cabbage stir fry
2. Essential Ingredients for asian shrimp and cabbage stir fry
3. Dietary Substitutions to Customize Your asian shrimp and cabbage stir fry
4. How to Prepare the Perfect asian shrimp and cabbage stir fry: Step-by-Step Guide
5. Mastering asian shrimp and cabbage stir fry: Advanced Tips and Variations
6. How to Store asian shrimp and cabbage stir fry: Best Practices
7. FAQs: Frequently Asked Questions About asian shrimp and cabbage stir fry
8. asian shrimp and cabbage stir fry

Essential Ingredients for asian shrimp and cabbage stir fry

12 oz peeled and deveined shrimp (large size, 31-40 count per pound) – provides lean protein and tender texture
1 (16 oz) bag coleslaw mix (angel hair coleslaw preferred) – delivers crunch and vegetable nutrients; alternatively broccoli slaw or shredded fresh cabbage
3 tablespoons toasted sesame oil (divided) – imparts nutty aroma and enables quick, even cooking
3 tablespoons fresh ginger, grated – adds warm, zesty flavor
1 tablespoon minced garlic – introduces aromatic depth
6 scallions, sliced (whites and greens separated) – brings freshness and mild onion flavor
½ red bell pepper, thinly sliced – adds sweetness and vibrant color
½ teaspoon salt – balances flavors
1-2 tablespoons low sodium soy sauce (or tamari for gluten-free) – delivers savory umami seasoning
½ cup chopped fresh cilantro – provides a bright herbal finish

Special Dietary Options:

Vegan: Substitute shrimp with firm tofu or tempeh for a plant-based protein.
Gluten-free: Use tamari or coconut aminos in place of soy sauce to maintain gluten-free integrity.
Low-calorie: Limit oil and increase vegetable portion to lower calorie density while keeping volume.

Dietary Substitutions to Customize Your asian shrimp and cabbage stir fry

Protein and Main Component Alternatives:
Shrimp can be swapped for chicken breast, scallops, tofu, tempeh, or seitan depending on dietary preferences or allergies. These alternatives maintain protein content and accommodate vegan and vegetarian diets or seafood sensitivities.

Vegetable, Sauce, and Seasoning Modifications:
Add vegetables like bell peppers, snap peas, broccoli, or matchstick carrots for different textures and freshness. Seasonal vegetables can expand the flavor profile and visual appeal. For sauces, tamari or coconut aminos provide gluten-free options, while low-sodium soy sauces benefit heart-healthy diets. Adjust spice levels with chili flakes, fresh chilies, or chili garlic sauce for a customized heat level to suit personal taste and dietary needs.

For a visual guide on stir-fry techniques, visit How to Make Stir Fry. Learn more about the Benefits of Eating Shrimp and the Nutritional Value of Cabbage.

Check out more balanced and flavorful dinner ideas like Marry Me Chicken Pasta and Garlic Parmesan Chicken for complementary meals.

How to Prepare the Perfect asian shrimp and cabbage stir fry: Step-by-Step Guide

Prepare Ingredients: Peel and devein 12 oz of large shrimp (31-40 count per pound). Shred 3 cups of cabbage (angel hair coleslaw mix preferred), julienne ½ red bell pepper and 1 small carrot, mince 1 tablespoon garlic and grate 3 tablespoons fresh ginger. Slice 6 scallions, separating whites from greens.
Cook Shrimp: Heat 2 tablespoons toasted sesame oil over medium-high heat in a large skillet or wok. Add grated ginger and minced garlic; cook about 1 minute until fragrant. Add shrimp and stir-fry 2-3 minutes until they turn opaque and pink. Remove shrimp and set aside to avoid overcooking.
Stir-Fry Vegetables: Add remaining 1 tablespoon sesame oil to the skillet. Sauté scallion whites, shredded cabbage, julienned bell pepper, and carrot for 3-4 minutes until tender-crisp. Season with ½ teaspoon salt during cooking.
Add Sauce & Shrimp: Stir in 1-2 tablespoons low-sodium soy sauce (or tamari for gluten-free). Return shrimp and add ½ cup chopped fresh cilantro to the skillet. Toss everything together for 1-2 minutes, blending flavors evenly.
Finish and Serve: Sprinkle sesame seeds and scallion greens on top. Serve immediately with optional wonton strips for crunch and steamed rice or noodles as desired.

Tip: Use dried chili or red pepper flakes if you prefer some heat. Other vegetables like snap peas or broccoli can also be added by adjusting cooking time accordingly.

Mastering asian shrimp and cabbage stir fry: Advanced Tips and Variations

Pro Cooking Techniques

Preheat a well-seasoned wok thoroughly to develop “wok hei” the smoky, charred aroma that marks excellent stir-fry.
Stir constantly while cooking to avoid burning and to build caramelization on shrimp and vegetables.
Dry shrimp thoroughly before cooking for a superior sear and texture.

Flavor Variations

Add toasted peanuts or cashews for extra crunch and nuttiness.
Incorporate fresh herbs such as Thai basil or more cilantro for aroma and freshness.
Swap soy sauce for hoisin or oyster sauce to deepen flavor complexity.
Include vegetables like water chestnuts or bean sprouts for texture variety.

Presentation Tips

Plate the dish on a warm serving plate.
Garnish with sesame seeds, scallion greens, and a lime wedge for brightness.

Make-Ahead Tips

Pre-chop vegetables and marinate shrimp a day before to reduce prep time.
Store ingredients separately and cook shortly before serving to maintain freshness and texture.

How to Store asian shrimp and cabbage stir fry: Best Practices

Storage Method	Guidelines	Storage Duration
Refrigeration	Transfer stir fry to airtight containers within 2 hours of cooking to preserve freshness and flavor.	Up to 3 days
Freezing	Use freezer-safe containers or heavy-duty bags, remove excess air, and freeze. Expect slight softening of vegetables after thawing.	Up to 1 month
Reheating	Reheat in a hot skillet to regain crispness, or microwave in short bursts, stirring between intervals to distribute heat evenly.	Consume immediately after reheating

For best texture and nutrients, avoid multiple reheating cycles and consume leftovers soon after warming.

Tip: Consider cooking proteins and vegetables separately if meal prepping to maintain texture on reheating.

FAQs: Frequently Asked Questions About asian shrimp and cabbage stir fry

What size shrimp should I use for Asian shrimp and cabbage stir fry?

Large shrimp, typically 31-40 count per pound, peeled and deveined with tails on, work best for this stir fry. They cook evenly and provide a good texture. Smaller shrimp cook faster and can become rubbery if overdone, while larger shrimp may need a slightly longer cooking time. To avoid toughness, cook the shrimp just until they turn pink and opaque.

Can I replace cabbage with other vegetables in this stir fry?

Yes, you can swap cabbage for vegetables like broccoli, bell peppers, snap peas, or matchstick carrots. These vegetables maintain a crisp texture and complement the flavors well. Adjust the cooking time depending on the vegetable’s firmness—add firmer vegetables earlier to ensure even cooking.

Is fresh ginger necessary in the recipe, or can I use substitutes?

Fresh ginger is preferred for its bright, spicy flavor that enhances the dish. If you don’t have fresh ginger, ginger paste from a tube or powdered ginger can be used, although these options are less aromatic. Use about half the quantity if substituting powdered ginger, and add it early during cooking to release flavor.

What are some easy time-saving tips for making shrimp and cabbage stir fry?

Using pre-shredded coleslaw mix saves time on chopping cabbage. Tube or jarred ginger and garlic paste reduces prep work compared to fresh ingredients. Also, starting rice before the stir fry ensures a hot, ready side dish. Pre-cook or freeze peeled shrimp to speed up cooking.

What side dishes go well with shrimp and cabbage stir fry?

Steamed white or jasmine rice is a classic choice that balances the flavors and adds substance. You can also serve it with cooked noodles or cauliflower rice for a low-carb option. Adding crunchy garnishes like wonton strips or a sprinkle of black and white sesame seeds brings texture and enhances the presentation.

1 thought on “Asian Shrimp and Cabbage Stir Fry with Garlic Sauce in One Skillet”

Lena Kim

July 1, 2025 at 12:46 am

Loved the shrimp and cabbage stir fry! 😋
I added a dash of sesame oil at the end for extra flavor, and it was amazing.
Thanks for sharing this simple and delicious recipe!

★★★★★

Asian Shrimp and Cabbage Stir Fry with Garlic Sauce in One Skillet