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.

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

Description

🍤 Asian Shrimp and Cabbage Stir Fry is a quick, one-skillet meal packed with lean protein and crisp vegetables for a nutritious and satisfying dish.
🥢 This flavorful stir fry features a savory garlic sauce and can be customized with your favorite veggies and served with rice or noodles.

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

Instructions

1-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.

2-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.

3-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.

4-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.

5-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.

Notes

🔥 Use freshly grated ginger or ginger paste for the best authentic flavor.
💦 Dry shrimp thoroughly before cooking to achieve a good sear and prevent steaming.
🥬 Cook cabbage and coleslaw mix to a tender-crisp texture for optimal mouthfeel and flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 233 kcal
Sugar: 5.1 g
Sodium: 558 mg
Fat: 31 g
Saturated Fat: 4 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 10.3 g
Fiber: 3 g
Protein: 25.1 g
Cholesterol: 180 mg

Keywords: Asian Shrimp Stir Fry, Cabbage Stir Fry, Garlic Sauce Stir Fry, One Skillet Meal