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.

Photo by Ryan B.
Adapted from kendrastreats.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from kendrastreats.com

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: