Delicious Asian Shrimp and Cabbage Stir Fry

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I love how fast and flavorful stir fry dishes can be, especially when I’m craving something comforting but light. This Asian Shrimp and Cabbage Stir Fry hits all the right notes—juicy shrimp, crisp-tender cabbage, and colorful veggies tossed in a savory sauce that clings to every bite. It’s one of those meals that feels indulgent but comes together in under 30 minutes.

The beauty of this dish lies in its balance. The shrimp brings sweetness and protein, while the cabbage soaks up all the rich flavors from the sauce. I often make this when I want something quick after a long day, and it never fails to impress. It’s healthy, satisfying, and seriously better than takeout.

Why You’ll Love This Asian Shrimp and Cabbage Stir Fry

This recipe is a weeknight hero. Not only is it lightning fast to make, but it’s also incredibly versatile and packed with flavor. You’ll love how:

• It uses simple ingredients you probably already have on hand
• It’s low-carb and high in protein
• The textures are perfectly balanced—crunchy, juicy, and tender
• The stir fry sauce is bold, savory, slightly sweet, and addictive
• It’s easy to customize with whatever vegetables you have in your fridge

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What Kind of Shrimp Should I Use?

I recommend using large or extra-large raw shrimp that have been peeled and deveined. Fresh or frozen both work well—just make sure the frozen shrimp are fully thawed and patted dry before cooking. Tail-on shrimp can add a nice look, but for easier eating, go with tail-off.

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Options for Substitutions

One of the best parts of this stir fry is how flexible it is:

• Protein: Swap shrimp with chicken, tofu, or thinly sliced beef
• Veggies: Try broccoli, snap peas, or mushrooms in place of or alongside the cabbage
• Sauce base: Use coconut aminos or tamari for a gluten-free version
• Spice level: Add more chili flakes or a drizzle of sriracha for heat

You can tailor this dish to your dietary needs or use whatever is in your fridge—making it as convenient as it is delicious.

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Ingredients for This Asian Shrimp and Cabbage Stir Fry

• Shrimp: The star of the dish. Choose large shrimp for a juicy, meaty texture.
• Green Cabbage: Adds crunch and acts as a flavor sponge for the stir fry sauce.
• Carrots: Brings sweetness and color contrast to the stir fry.
• Red Bell Pepper: Adds vibrant color and a mild sweetness.
• Green Onions: Offers a light, peppery flavor and a pop of freshness.
• Garlic: Essential for depth and a classic stir fry aroma.
• Ginger: Adds warm, spicy notes that lift the flavor of the sauce.
• Soy Sauce: The umami backbone of the stir fry sauce.
• Oyster Sauce: Gives the dish a rich, slightly sweet, and savory depth.
• Sesame Oil: For nuttiness and authentic Asian aroma.
• Cornstarch: Helps the sauce cling to every bite.
• Vegetable Oil: High heat cooking oil perfect for stir frying.
• Crushed Red Pepper (optional): For those who like a bit of heat.

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Step 1: Prep the Shrimp and Vegetables

Start by cleaning and deveining your shrimp if not pre-prepped. Pat them dry with paper towels. Slice the cabbage into thin strips, julienne the carrots, and slice the bell peppers and green onions. Mince the garlic and ginger finely so they infuse the oil well during cooking.

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Step 2: Mix the Stir Fry Sauce

In a small bowl, whisk together soy sauce, oyster sauce, a splash of sesame oil, a pinch of sugar, and cornstarch. This sauce will thicken during cooking and coat all ingredients beautifully.

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Step 3: Cook the Shrimp

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and sear for 1-2 minutes on each side, just until they turn pink and start to curl. Remove them from the pan and set aside.

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Step 4: Stir Fry the Vegetables

In the same pan, add a bit more oil if needed. Toss in the garlic and ginger first to bloom in the oil. Then add the carrots and bell pepper and stir fry for 2–3 minutes. Add the cabbage last so it stays a bit crisp. Stir fry everything until just tender but still vibrant.

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Step 5: Combine and Toss

Return the cooked shrimp to the pan, pour in the prepared sauce, and toss everything together. Stir continuously until the sauce thickens and clings to the shrimp and veggies—about 2 minutes. Add the green onions right at the end for a burst of freshness.

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Step 6: Serve Hot

Serve your stir fry immediately, either on its own for a low-carb meal or over rice or noodles. Garnish with sesame seeds or a drizzle of sriracha if you like it spicy.

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How Long to Prepare the Asian Shrimp and Cabbage Stir Fry

Preparation Time: This recipe is quick to pull together. Prepping the shrimp and vegetables takes around 10-15 minutes. If your shrimp are already cleaned and deveined, that time drops even further.

Cooking Time: The actual cooking is incredibly fast—only about 10 minutes total. Shrimp cooks in just a few minutes, and stir-frying vegetables at high heat keeps them crisp and vibrant. From start to finish, you’re looking at a 25-minute meal.

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Tips for Perfect Asian Shrimp and Cabbage Stir Fry

• Use high heat: Stir frying is all about quick cooking over high heat to retain texture and flavor.
• Dry the shrimp: Pat shrimp dry before cooking to get a better sear.
• Cut veggies evenly: Uniform slices ensure even cooking.
• Don’t overcrowd the pan: Cook in batches if needed so everything stir fries—not steams.
• Add sauce at the end: This keeps veggies from getting soggy and ensures the sauce clings beautifully.

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Watch Out for These Mistakes While Cooking

• Overcooking shrimp: They only need 1–2 minutes per side. Any longer, and they get rubbery.
• Using too much sauce: Over-saucing can make the dish soggy. Stick to the recommended amount.
• Low heat: Stir fry demands high heat to get that slightly charred, caramelized edge.
• Skipping the cornstarch in sauce: This is what gives the sauce its body and cling.
• Adding all vegetables at once: Staggering them ensures they all cook to the right texture.

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What to Serve With Asian Shrimp and Cabbage Stir Fry?

1. Jasmine Rice

Fluffy, fragrant rice that pairs perfectly with the bold stir fry sauce.

2. Garlic Noodles

A garlicky, buttery noodle side dish that complements the sweet-savory shrimp.

3. Cauliflower Rice

For a lighter, low-carb option that still satisfies.

4. Egg Rolls

Crispy and savory, they make a great appetizer or crunchy side.

5. Miso Soup

Light and warming, miso soup rounds out the meal with an umami punch.

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Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat or microwave in short intervals to avoid overcooking the shrimp.

Freezer: Not ideal for freezing, as the vegetables may become mushy and shrimp can toughen once reheated. If you must freeze, do so before adding the shrimp, and cook fresh shrimp when reheating.

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Estimated Nutrition (Per Serving)

• Calories: 280–320 kcal
• Protein: 25g
• Carbohydrates: 15g
• Fat: 14g
• Saturated Fat: 2.5g
• Fiber: 3g
• Sugar: 6g
• Sodium: 850mg

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Frequently Asked Questions

Can I use frozen shrimp?

Yes, just make sure to thaw them completely and pat dry before cooking.

Can I make this dish ahead of time?

You can prep the vegetables and sauce in advance, but cook the shrimp fresh for the best texture.

What’s a good vegetarian alternative?

Firm tofu works beautifully in place of shrimp—just pan-fry until golden.

Is this recipe spicy?

Not by default. You can add chili flakes or sriracha to heat it up.

Can I double the recipe?

Yes, but stir fry in batches to avoid overcrowding and steaming the ingredients.

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Conclusion

Asian Shrimp and Cabbage Stir Fry is one of those go-to meals that’s perfect when time is short but you still want something satisfying and healthy. It’s quick, flavorful, and endlessly adaptable to whatever you have on hand. Whether you’re whipping it up for a weeknight dinner or meal prepping for lunch, this dish delivers every time.

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