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Spicy Shrimp and Cabbage Stir Fry


Nutritional Info (per 1/4th): 174 calories; 3.0 g fat; 10.2 g carbohydrates; 2.6 g fiber; 25.7 g protein.

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Rate this recipe 3.8/5 (19 Votes)


  • 1 pound large or jumbo shrimp, uncooked
  • 1/2 head of cabbage, shredded (or ~12 oz bag pre-shredded cabbage)
  • 2 tbsp low sodium soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1/2 tbsp sriracha (or more to taste)
  • 1 tsp honey
  • 1/2 tsp ground ginger
  • 1/4 tsp garlic powder
  • 1 tsp sesame oil
  • 1-2 tsp toasted sesame seeds, for garnish
  • 1 tbsp chopped cilantro, for garnish


Adapted from


Step 1

1. Preheat nonstick skillet (or wok) over medium high heat. In small bowl combine soy sauce, hoisin, rice vinegar, sriracha, honey, ginger, and garlic powder. Toss shrimp with 1-2 tbsp sauce. Add shrimp to skillet and cook 2-3 minutes or until shrimp are pink and cooked through. Remove from skillet and set aside.
2. In same skillet, add sesame oil and increase heat to high. Add cabbage and remaining sauce. Cook until softened and wilted, about 3-4 minutes. Add shrimp back and toss to combine. Garnish with toasted sesame seeds and chopped cilantro. Serves 3-4.


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