Shrimp and Cabbage Stir-Fry
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.
Ingredients
- 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)
Instructions
- In a small bowl, combine the cornstarch, water, tamari or soy sauce, and sriracha. Add the ginger and garlic, mix well, then set aside.1 tablespoon cornstarch, ½ cup cold water, 1 tablespoon low-sodium tamari, 1 teaspoon sriracha, 1 tablespoon minced fresh ginger, 2 cloves garlic
- Heat 1 teaspoon of coconut oil in wok or large skillet over medium-high heat.2 teaspoons coconut oil
- 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.½ pound large shrimp
- 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.2 teaspoons coconut oil, ⅓ head green cabbage, 1 medium red bell pepper, 2 scallions
- 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.2 scallions
Notes
This recipe is for 2 servings of stir fry.
To substitute chicken for shrimp, simply cut the chicken breast into cubes. Be sure to cook the chicken all the way through.
To save prep time, you can buy pre-chopped bell peppers, chopped cabbage or a coleslaw mix of cabbage and carrots, chopped garlic in a jar, and easy-peel deveined shrimp.
Leftovers can be stored in an airtight container in the refrigerator and should be eaten within 3 days (can be stored 3-4 days if using chicken instead of shrimp).
Nutrition Info Per Serving
Nutrition Facts
Shrimp and Cabbage Stir-Fry
Serving Size
0 g
Amount per Serving
Calories
209
% Daily Value*
Fat
5.6
g
9
%
Saturated Fat
4.1
g
21
%
Trans Fat
0
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.3
g
Cholesterol
165
mg
55
%
Sodium
963.8
mg
40
%
Potassium
349.7
mg
10
%
Carbohydrates
20
g
7
%
Fiber
6
g
24
%
Sugar
7.8
g
9
%
Protein
17.5
g
35
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
14
g
* Percent Daily Values are based on a 2000 calorie diet.