Looking for a recipe that’s incredibly fast, packed with flavor, and genuinely healthy? You’ve found it. This Shrimp and Cabbage Stir Fry is the ultimate weeknight dinner hero, coming together in just 15 minutes. It’s a simple, one-pan meal that delivers a mouthwatering garlic and ginger sauce, tender-crisp cabbage, and perfectly cooked shrimp every single time.
Forget ordering expensive takeout. This easy stir fry recipe gives you all the savory satisfaction you crave, using fresh, simple ingredients. It’s the kind of meal that makes you feel good from the inside out.
Why This Shrimp and Cabbage Stir Fry is a Weeknight Winner
When your schedule is packed, you need recipes you can count on. Here’s why this one will become a staple in your kitchen:
Unbelievably Fast: From prep to plate in just 15 minutes. It’s faster than waiting for a delivery driver!
Healthy & Low-Carb: Packed with protein and vegetables, this stir fry is naturally low-carb, keto-friendly, and gluten-free when you use tamari. For another high-protein favorite, check out this high-protein egg roll in a bowl.
Minimal Ingredients: You only need a handful of simple ingredients to create a deeply flavorful meal.
One-Pan Wonder: Cleanup is a breeze, making your post-dinner life so much easier.
The Perfect Ingredients for a Flavorful Stir Fry
The magic of this dish lies in its simplicity. We’re using fresh, whole ingredients to create layers of flavor without any fuss.
For the Stir Fry
Shrimp: One pound of large shrimp, peeled and deveined. You can use fresh or frozen—just make sure frozen shrimp is fully thawed.
Cabbage: About six cups of shredded green cabbage. This provides a wonderful, slightly sweet crunch.
Avocado Oil: One tablespoon, or another neutral oil with a high smoke point.
Green Onions: Sliced, for a fresh, mild onion flavor.
Sesame Seeds: For garnish and a touch of nutty flavor.
For the Simple Stir Fry Sauce
Coconut Aminos: A quarter cup. You can also use tamari for a gluten-free soy sauce alternative.
Rice Vinegar: One tablespoon adds a necessary tang to balance the flavors.
Fresh Ginger: Two teaspoons, freshly grated.
Fresh Garlic: Two cloves, minced.
Toasted Sesame Oil: One teaspoon for its rich, nutty aroma.
The perfect bite of your new favorite weeknight meal.
How to Make Shrimp and Cabbage Stir Fry (Step-by-Step)
This simple process ensures perfectly cooked shrimp and crisp-tender cabbage every time. Let’s get started!
Mix the Sauce: In a small bowl, whisk together the coconut aminos, rice vinegar, grated ginger, minced garlic, and toasted sesame oil. Set it aside.
Cook the Shrimp: Add the peeled and deveined shrimp to the skillet with the cabbage. Cook for 2-3 minutes, stirring occasionally, until the shrimp are pink and opaque. Be careful not to overcook them!
Combine and Serve: Pour the prepared sauce over the shrimp and cabbage. Stir everything together to coat well and cook for one more minute to allow the flavors to meld. Serve immediately, garnished with sliced green onions and sesame seeds.
Tips for the Best Stir Fry Every Time
Want to guarantee stir-fry success? Follow these simple tips.
Don’t Overcrowd the Pan: Use a large skillet or wok to ensure the ingredients stir-fry rather than steam. Cook in batches if necessary.
Prep Everything First: Stir-frying is a very fast cooking process. Have all your vegetables chopped and your sauce mixed before you even turn on the heat.
High Heat is Key: Get your pan nice and hot before adding the ingredients. This creates that signature sear and keeps the vegetables crisp.
Don’t Overcook the Shrimp: Shrimp cook in just a couple of minutes. The moment they turn pink and curl into a “C” shape, they’re done.
Perfectly cooked shrimp and crisp-tender cabbage in every bite.
Delicious Variations to Try
This recipe is a fantastic base for customization. Feel free to get creative!
Add More Veggies: Bell peppers, broccoli florets, snap peas, or mushrooms would all be delicious additions.
Make it Spicy: Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce for a kick of heat.
Switch the Protein: This recipe works beautifully with chicken, beef, or tofu. If you like beef, you’ll love this beef and bok choy stir fry.
What to Serve with Your Stir Fry
To keep it low-carb, this Shrimp and Cabbage Stir Fry is perfect on its own or served with cauliflower rice. For those not following a low-carb diet, it’s excellent with steamed jasmine rice or noodles.
Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave until just warmed through. Be careful not to overcook the shrimp during reheating.
Yes, absolutely. For best results, make sure the frozen shrimp are fully thawed before you begin cooking. You can thaw them overnight in the refrigerator or place them in a colander under cold running water for a few minutes.
Standard green cabbage is perfect for this recipe as it holds up well to heat and retains a pleasant crunch. Napa cabbage is another great option, though it’s more tender and will cook faster.
The key is to avoid overcooking them. Shrimp cook very quickly, typically in just 2-3 minutes. As soon as they turn pink and opaque and curl into a ‘C’ shape, they are done. Remove the pan from the heat immediately.
Yes, it is very healthy. It’s packed with protein from the shrimp and fiber from the cabbage. By using coconut aminos or tamari, it’s also gluten-free. It is a naturally low-carb and keto-friendly meal.
This recipe is very versatile! Sliced bell peppers, broccoli florets, snap peas, carrots, mushrooms, or water chestnuts would all be excellent additions. Add heartier vegetables like broccoli or carrots to the pan for a few minutes before adding the cabbage.
Shrimp and Cabbage Stir Fry (Ready in 15 Minutes!)
This quick and healthy Shrimp and Cabbage Stir Fry is the perfect weeknight dinner. Ready in just 15 minutes, this low-carb, one-pan meal is packed with flavor from a simple garlic ginger sauce, tender shrimp, and crisp cabbage.
In a small bowl, whisk together the coconut aminos, rice vinegar, grated ginger, minced garlic, and toasted sesame oil. Set aside.
Heat the avocado oil in a large skillet or wok over medium-high heat. Add the shredded cabbage and cook, stirring frequently, for 3-4 minutes until tender-crisp.
Add the shrimp to the skillet. Cook for 2-3 minutes, stirring, until they are pink and opaque.
Pour the sauce over the shrimp and cabbage. Stir to combine and cook for 1 minute more. Garnish with green onions and sesame seeds before serving.
Nutrition
Calories: 285kcalProtein: 32gFat: 12gFiber: 4g
Notes
Pro Tip: For the best texture, do not overcook the shrimp. They are done as soon as they turn pink and opaque. Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
