Go Back
An extreme close-up overhead shot of the healthy shrimp stir fry, showing the texture of the wilted cabbage, juicy shrimp, and savory sauce.

Shrimp and Cabbage Stir Fry (Quick & Healthy Recipe)

This quick and healthy Shrimp and Cabbage Stir Fry is the perfect one-pan weeknight dinner! Ready in under 30 minutes, this low-carb, high-protein recipe is packed with flavor from a savory garlic-ginger sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 6 cups shredded cabbage Napa or Savoy recommended
  • 2 medium carrots julienned
  • 3 green onions sliced, whites and greens separated
  • 1 tbsp avocado oil
  • 1/4 cup low-sodium soy sauce or tamari
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 1/4 tsp red pepper flakes optional

Equipment

  • 1 Large Skillet or Wok
  • 1 Small Bowl
  • 1 Knife and cutting board

Method
 

  1. In a small bowl, whisk together the low-sodium soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). Set aside.
  2. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the white parts of the green onions and the julienned carrots. Stir fry for 2-3 minutes until the carrots begin to soften.
  3. Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
  4. Add the shredded cabbage to the same skillet. Cook, stirring frequently, for about 4-5 minutes, or until the cabbage is crisp-tender.
  5. Return the cooked shrimp to the skillet. Pour the sauce over everything and add the green parts of the green onions. Toss for 1-2 minutes until heated through and the sauce thickens slightly.
  6. Serve immediately, garnished with extra green onions or sesame seeds if desired.

Notes

Prep Ahead: Have all vegetables chopped and sauce mixed before starting, as the cooking process is very fast.
Don't Overcook Shrimp: Remove shrimp from the pan as soon as they turn pink to keep them tender.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.