I feel like my love for shrimp is well established here on the blog. In fact, there are 10 shrimp recipes on the blog already…but I’ve got another one for ya! And it’s a good one. I promise =). I love the taste of shrimp, but they’re also one of my go-to ingredients when I need a quick and easy dinner because they cook in minutes.
A few weeks ago, my grocery list was a mile long. I was working nights at the time and considered grabbing something from the hospital cafeteria when I got to work. The cafeteria dinner selection is slim-pickings though, and there’s only so many grilled chicken sandwiches I can eat in one week so I decided to get creative! I found some shrimp in the freezer and a bag of shredded cabbage in the fridge. I stood with the fridge door open for a minute thinking, “What can I make with shrimp and cabbage?“. Then, I spotted the soy sauce, sriracha, and hoisin sauce in the door and thought, “Stir fry it is!”. It turned out great, but I didn’t have time to take any pictures before work. I made it again this weekend so I could take some pictures and share it with you here on the blog. Because everyone needs a delicious, healthy, 15-minute dinner recipe, right?? Literally 15 minutes! That’s faster than take-out y’all. Enjoy!
Spicy Shrimp and Cabbage Stir Fry
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
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.
Nutritional Info (per 1/4th): 174 calories; 3.0 g fat; 10.2 g carbohydrates; 2.6 g fiber; 25.7 g protein.