This shrimp and cabbage stir-fry with peppers and onions is easy to make and absolutely delicious! The cabbage is so crunchy and filling, you won’t even miss the rice.
Stir fry is a great dish when you want something quick and flavorful. There are so many different combinations of proteins and veggies you can make!
However, traditional stir fry recipes usually use rice or noodles as the base. These ingredients add empty carbs and calories that can cause a rise in blood sugar, so I wanted to create a stir-fry recipe that didn’t need them.
This shrimp and cabbage stir-fry is the perfect way to cut out the unnecessary rice or noodles!
The cabbage is crunchy and filling, so it doesn’t feel like anything is missing. And the flavor from the red bell peppers, onion, and garlic is so delicious.
Just add a little shrimp for protein and you have a perfect, easy, healthy meal ready to go!
How to make shrimp and cabbage stir-fry
This recipe comes together quickly by mixing the sauce, cooking the shrimp, stir-frying the veggies, then combining all the ingredients and serving!
Step 1: In a small bowl, combine the cornstarch, water, tamari or soy sauce, and sriracha. Add the ginger and garlic, mix well, then set aside.
Step 2: Heat 1 teaspoon of coconut oil in wok or large skillet over medium-high heat.
Step 3: Line a plate with paper towels.
Step 4: Add the shrimp to your wok and cook, stirring constantly, for about 2 minutes. Once they are pink and barely opaque, remove to the prepared plate.
Step 5: Add the remaining 1 teaspoon of coconut oil to the wok, then add the cabbage, red bell pepper, and scallion whites. Stir-fry until cabbage is crisp-tender, about 3 minutes.
Step 6: Stir the cornstarch mixture, then add it to the wok along with the shrimp.
Step 7: Cook, stirring constantly, until sauce has thickened and shrimp is coated, about 2 minutes.
Step 8: Remove from heat, garnish with scallion greens, and serve.
Your delicious shrimp and veggie stir-fry is ready to enjoy!
How to make this recipe with chicken
If you prefer, you can make this recipe with chicken in place of the shrimp.
Start by cutting boneless chicken breast into cubes. Follow the rest of the steps, but where you would normally add the shrimp to the wok, add the chicken instead.
You will want to cook the chicken for longer to ensure that it’s cooked all the way through.
Once the chicken is fully cooked, remove to the prepared plate and follow the rest of the recipe as usual!
Using pre-prepared ingredients
If you want to save a little prep time, you can buy pre-prepared ingredients instead of doing the work yourself!
Many grocery stores sell pre-chopped bell peppers. You might also be able to find them at the store’s salad bar. You can buy chopped cabbage or a coleslaw mix of cabbage and carrots as well.
If you don’t want to mince the garlic, simply pick up a jar of minced garlic. This ingredient will last a long time in your refrigerator, so you can use it for other recipes.
And finally, be sure to look for easy-peel and deveined shrimp.
By using pre-prepared ingredients, you’ll be able to throw this dish together in no time!
This dish is best served right away. If you have leftovers, you want to be sure they are stored in an airtight container in the refrigerator and eaten within 3 days. I wouldn’t store the shrimp any longer than that.
Keep in mind that the veggies will lose a bit of their crunch the longer they’re stored. But of course, they will still be tasty.
If you make this dish with chicken instead of shrimp, you can safely store it covered in the refrigerator for 3-4 days.
Other healthy shrimp recipes
Shrimp is a great option for lean protein. Plus, there are so many different ways to make it! Here are a few more delicious shrimp recipes I know you’ll love:
- Shrimp Scampi Foil Packets
- Greek Shrimp with Tomatoes and Feta
- Roasted Shrimp with Cream Cheese and Prosciutto
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Shrimp and Cabbage Stir-Fry
- 1 tablespoon cornstarch
- ½ cup cold water
- 1 tablespoon low-sodium tamari or soy sauce
- 1 teaspoon sriracha or other hot sauce
- 1 tablespoon minced fresh ginger
- 2 cloves garlic (minced)
- 2 teaspoons coconut oil (divided)
- ½ pound large shrimp (peeled and deveined)
- ⅓ head green cabbage (thinly sliced)
- 1 medium red bell pepper (cut into strips)
- 2 scallions (sliced, white and green parts separated)
- In a small bowl, combine the cornstarch, water, tamari or soy sauce, and sriracha. Add the ginger and garlic, mix well, then set aside.
- Heat 1 teaspoon of coconut oil in wok or large skillet over medium-high heat.
- Line a plate with paper towels.
- Add the shrimp to your wok and cook, stirring constantly, for about 2 minutes. Once they are pink and barely opaque, remove to the prepared plate.
- Add the remaining 1 teaspoon of coconut oil to the wok, then add the cabbage, red bell pepper, and scallion whites. Stir-fry until cabbage is crisp-tender, about 3 minutes.
- Stir the cornstarch mixture, then add it to the wok along with the shrimp.
- Cook, stirring constantly, until sauce has thickened and shrimp is coated, about 2 minutes.
- Remove from heat, garnish with scallion greens, and serve.