Shrimp Stir-Fry with Cabbage

This Thai-inspired shrimp and cabbage stir-fry delivers just the right kick of heat in an easy recipe that comes together so quickly you could even make it for lunch. In one skillet, you’ll stir-fry the cabbage, then the aromatics and shrimp. Use a packaged coleslaw mix if you want it to go even faster! Soy sauce, fresh cilantro and crushed red pepper flakes add more flavor for a simple, healthful Southeast Asian dish.

Shrimp Stir-Fry with Cabbage Ingredients

• Shredded cabbage
• Canola oil
• Onion
• Garlic
• Peeled and deveined shrimp
• Soy sauce
• Cilantro
• Crushed red pepper flakes

Directions

Step 1: Stir-fry the cabbage

In a small skillet, stir-fry the cabbage in one teaspoon of oil for two minutes or until tender. Remove and keep warm.

Step 2: Cook the aromatics and shrimp

In the same skillet, stir-fry the onion and garlic in the remaining oil until tender. Add the shrimp, water and soy sauce and stir-fry for two to three minutes or until the shrimp turn pink. Stir in the cilantro and crushed red pepper flakes. Serve the shrimp over the cooked cabbage.

How to Store Shrimp Stir-Fry with Cabbage

Once cooled, shrimp and cabbage leftovers can be placed in an airtight container and stored in the refrigerator for up to four days. Reheat the dish in the microwave, a hot skillet or a wok until heated through.

Shrimp Stir-Fry with Cabbage Tips

How can you add more heat to a Thai shrimp and cabbage stir-fry?

The crushed red pepper flakes bring the heat in this Thai-inspired dish, so experiment with adjusting the amount until you get the desired flavor.

Can you serve a shrimp and cabbage stir-fry with noodles or rice?

Yes, you can serve Thai shrimp and cabbage over cooked noodles or rice, or stir-fry rice noodles right into the dish.

What other vegetables work in a shrimp and cabbage stir-fry?

Fill out this simple Thai shrimp stir-fry with bamboo shoots, mushrooms, Chinese eggplant or other vegetables found in our favorite Thai recipes.