Delicious Asian Shrimp Stir Fry (Printer-Friendly)
Shrimp and crisp cabbage tossed with colorful veggies in a savory Asian sauce—ready in 25 minutes.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 4 cups green cabbage, thinly sliced (about ½ head)
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated
→ Sauce
08 - 3 tbsp soy sauce (use tamari for gluten-free)
09 - 1 tbsp oyster sauce
10 - 1 tbsp rice vinegar
11 - 2 tsp sesame oil
12 - 1 tsp honey or brown sugar
13 - ¼ tsp crushed red pepper flakes (optional)
→ Other
14 - 2 tbsp vegetable oil
15 - Toasted sesame seeds, for garnish
16 - Fresh cilantro, for garnish (optional)
# How to Make It:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, honey, and red pepper flakes until well combined. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and stir fry for 2 to 3 minutes until they turn pink and are just cooked through. Remove the shrimp from the pan and set aside.
03 - Add the remaining tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
04 - Add the sliced cabbage, julienned carrot, and bell pepper to the wok. Stir fry for 3 to 4 minutes until the vegetables are just tender but still retain their crispness.
05 - Return the cooked shrimp to the pan. Pour the prepared sauce over all the ingredients and toss to coat evenly. Stir fry for another 1 to 2 minutes until everything is well combined and heated through.
06 - Remove from heat. Sprinkle with sliced green onions, toasted sesame seeds, and fresh cilantro if desired. Serve immediately while hot.
# Expert Advice:
01 -
- It comes together faster than delivery and tastes infinitely better than anything from a takeout box.
- The cabbage stays crisp while soaking up every drop of that savory sauce, making each bite somehow both light and deeply satisfying.
02 -
- Overcooked shrimp turn rubbery in seconds, so pull them from the pan when they are just barely pink because carryover heat will finish the job.
- Have every single ingredient prepped and measured before you turn on the stove, because once things start moving there is no time to chop.
03 -
- Spread the shrimp in a single layer and resist the urge to stir constantly, letting them develop a golden sear on one side before flipping.
- A splash of water added to the vegetables helps them cook faster without extra oil, keeping everything crisp rather than greasy.