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Shrimp & Cabbage Stir-fry (gluten-free)
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5 from 5 votes

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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Asian
Diet: Diabetic, Low Fat
Keyword: easy dinner recipes, shrimp stir fry, stir fry
Servings: 2
Calories: 209kcal
Author: Diabetic Foodie


  • 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)
  • 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.


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).


Serving: 0g | Calories: 209kcal | Carbohydrates: 20g | Protein: 17.5g | Fat: 5.6g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0g | Cholesterol: 165mg | Sodium: 963.8mg | Potassium: 349.7mg | Fiber: 6g | Sugar: 7.8g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 14g