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.

Categories: Main Dish

30 Responses so far.

  1. Tricia says:

    Recipe is not clear. It says toss shrimp with sauce which sauce. I have all ingredients & ready to cook but I think I’m changing my mind because it’s not clear I don’t see step for adding garlic powder, honey and many other ingredients

  2. […] Instead of buying takeout, toss with each other some shrimp, cabbage, soy sauce, Sriracha, seasame oil, and a couple of extra fixings to grab this delicious stir-fry. grab the dish here. […]

  3. […] Instead of ordering takeout, toss together some shrimp, cabbage, soy sauce, Sriracha, seasame oil, and a few additional fixings to get this delicious stir-fry. Get the recipe here. […]

  4. […] Instead of ordering takeout, toss together some shrimp, cabbage, soy sauce, Sriracha, seasame oil, and a few additional fixings to get this delicious stir-fry. Get the recipe here. […]

  5. Sunny says:

    Can you tell me what the sodium count would be for this recipe?

  6. Denise says:

    I added red & yellow pepper strips and a few mushrooms, it was very good

  7. […] 18. Spicy Shrimp and Cabbage Stir-Fry […]

  8. Melanie says:

    Hi there – I’ve been looking for high-protein, easy to cook main dishes and this looks awesome. I did have a question about the calorie count, though. Yummly says 220 calories, but here it says 174 calories. Not that huge of a difference, but I wondered which one I can use for my fitness pal tracker.


    • Kendra says:

      Hi Melanie,
      Thanks for stopping by! I’m not sure what I used to calculate the nutritional info for this recipe. Usually I use either my fitness pal or caloriecount.com. I re-calculated it using caloriecount.com and came up with 196 calories, 3.7 g fat, 11.7 g carbohydrates, 2.6 g fiber, and 27.8 g protein. There is some variation in the calories of shrimp (but I used the FDA version for this last time) so maybe that was the difference before. If it’s very important to you that it be 100% accurate, might want to calculate yourself checking the labels of the exact ingredients you use. Sorry I can’t be of more help.

  9. […] Spicy shrimp & cabbage stir-fry […]

  10. Samantha says:

    Does the recipe reheat well? I don’t want to waste and microwaving shrimp and wilted cabbage sounds like it can go either way. Let me know if you’ve tried!

  11. Al says:

    Are the prawns added to the pan frozen and then cooked for 2-3 minutes or should I do a quick defrost under some water first?

  12. Wendy says:

    Made this last night for my boyfriend and it was soooo good. It was so quick and easy to make but so flavorful! Definitely adding this to our go to dinners.

Leave a Reply