If you’re craving a quick, flavorful, and healthy dinner, this spicy shrimp and cabbage stir fry is the perfect dish to whip up. Loaded with tender shrimp, crunchy cabbage, and vibrant carrots, this stir fry comes together with a rich, garlicky sauce that’s both sweet and spicy. Perfect for weeknights, this recipe keeps the cooking simple and the flavors bold, making it an excellent addition to your meal rotation. Whether you’re following a low-carb lifestyle or just looking for a lighter meal, this stir fry is customizable to fit your preferences, with easy options for keto and non-keto variations.
Ingredients
For the Stir Fry:
- 1 tablespoon avocado oil
- 1 pound medium shrimp, shelled, deveined, and tails removed
- 6 cups shredded cabbage
- 3/4 cup shredded carrots
For the Sauce:
- 1 tablespoon minced garlic
- 3 tablespoons soy sauce
- 1 tablespoon sweetener (golden monkfruit for keto, sugar or honey for non-keto)
- 1 tablespoon rice vinegar
- 2 teaspoons chili garlic sauce
- 1 teaspoon sesame oil
Optional Toppings:
- Green onions, chopped
- Sesame seeds
- Crushed peanuts
- Red pepper flakes for extra heat
Instructions
- Prepare the Ingredients: Gather and prep all ingredients before starting. Peel and devein the shrimp, shred the cabbage and carrots if they aren’t pre-shredded, and mince the garlic.
- Cook the Shrimp: Heat the avocado oil in a large skillet or wok over medium-high heat. Heat the pan over medium-high heat and arrange the shrimp in a single layer. Cook for about 2-3 minutes on each side, allowing the shrimp to turn pink and fully cook. Once done, transfer the shrimp to a plate and set aside.
- Cook the Vegetables: In the same skillet, add the shredded cabbage and carrots. Cook the cabbage for 4-5 minutes, stirring occasionally, until it starts to tenderize while retaining a bit of crispness.
- Prepare the Sauce: While the vegetables are cooking, mix together the minced garlic, soy sauce, sweetener, rice vinegar, chili garlic sauce, and sesame oil in a small bowl.
- Combine and Stir Fry: Add the cooked shrimp back to the skillet with the cabbage and carrots. Pour the sauce over the shrimp and vegetables, tossing everything together to ensure even coating. Stir-fry for another 2-3 minutes to let the flavors meld.
- Serve and Garnish: Transfer the stir fry to serving bowls. Garnish with sliced green onions, sesame seeds, crushed peanuts, and a dash of red pepper flakes for a spicy kick, if desired.
Conclusion:
This spicy shrimp and cabbage stir fry is a deliciously simple way to enjoy a nutritious, balanced meal that comes together quickly. The rich garlic sauce provides a harmonious balance of sweet, savory, and spicy notes that complement the shrimp and veggies perfectly. Customize the toppings to your liking, and enjoy this satisfying meal that’s sure to become a weeknight favorite!
Spicy Shrimp and Cabbage Stir Fry with Savory Garlic Sauce
Ingredients
For the Stir Fry:
- 1 tablespoon avocado oil
- 1 pound medium shrimp shelled, deveined, and tails removed
- 6 cups shredded cabbage
- 3/4 cup shredded carrots
For the Sauce:
- 1 tablespoon minced garlic
- 3 tablespoons soy sauce
- 1 tablespoon sweetener golden monkfruit for keto, sugar or honey for non-keto
- 1 tablespoon rice vinegar
- 2 teaspoons chili garlic sauce
- 1 teaspoon sesame oil
Optional Toppings:
- Green onions chopped
- Sesame seeds
- Crushed peanuts
- Red pepper flakes for extra heat
Instructions
- Prepare the Ingredients: Gather and prep all ingredients before starting. Peel and devein the shrimp, shred the cabbage and carrots if they aren’t pre-shredded, and mince the garlic.
- Cook the Shrimp: Heat the avocado oil in a large skillet or wok over medium-high heat. Heat the pan over medium-high heat and arrange the shrimp in a single layer. Cook for about 2-3 minutes on each side, allowing the shrimp to turn pink and fully cook. Once done, transfer the shrimp to a plate and set aside.
- Cook the Vegetables: In the same skillet, add the shredded cabbage and carrots. Cook the cabbage for 4-5 minutes, stirring occasionally, until it starts to tenderize while retaining a bit of crispness.
- Prepare the Sauce: While the vegetables are cooking, mix together the minced garlic, soy sauce, sweetener, rice vinegar, chili garlic sauce, and sesame oil in a small bowl.
- Combine and Stir Fry: Add the cooked shrimp back to the skillet with the cabbage and carrots. Pour the sauce over the shrimp and vegetables, tossing everything together to ensure even coating. Stir-fry for another 2-3 minutes to let the flavors meld.
- Serve and Garnish: Transfer the stir fry to serving bowls. Garnish with sliced green onions, sesame seeds, crushed peanuts, and a dash of red pepper flakes for a spicy kick, if desired.