There’s something incredibly satisfying about a simple dish that delivers big on flavor, and this Fried Cabbage with Shrimp does exactly that. The humble cabbage transforms when sautéed until tender with a slight caramelization, creating a sweet base that pairs perfectly with succulent shrimp.
This dish combines everyday ingredients into something special – the natural sweetness of cabbage, the savory umami of shrimp, and a perfect balance of seasonings that will have everyone asking for seconds. It’s a one-pan wonder that proves delicious meals don’t need to be complicated.
Why You’ll Love This
- Ready in just 45 minutes from start to finish – perfect for busy weeknights
- Budget-friendly ingredients that deliver gourmet flavor
- Naturally low-carb and packed with nutrients from the cabbage and protein-rich shrimp
- One-pan cooking means minimal cleanup afterward
- Leftovers taste even better the next day as flavors continue to develop
Ingredients
- 1 medium head green cabbage (about 2 pounds), cored and thinly sliced
- 1 pound medium shrimp, peeled and deveined
- 3 tablespoons vegetable oil, divided
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- Salt to taste
- 2 green onions, sliced (for garnish)
- 1 tablespoon fresh lemon juice
Instructions
- Pat the shrimp dry with paper towels and season lightly with salt and pepper. Set aside.
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the onions and sauté for 2-3 minutes until they begin to soften.
- Add the cabbage to the skillet and cook for 8-10 minutes, stirring occasionally, until it begins to soften and slightly caramelize.
- Add the minced garlic, paprika, black pepper, and cayenne (if using). Stir to combine and cook for another minute until fragrant.
- Push the cabbage mixture to the sides of the pan, creating a space in the center. Add the remaining tablespoon of oil.
- Add the shrimp to the center of the pan in a single layer. Cook for 2 minutes, then flip and cook for another 1-2 minutes until pink and opaque.
- Add the soy sauce and stir everything together, combining the shrimp with the cabbage mixture.
- Cook for another 1-2 minutes to allow the flavors to meld.
- Remove from heat, sprinkle with lemon juice and green onions before serving.
Tips & Variations
- For a spicier version, add a tablespoon of sriracha or your favorite hot sauce
- Replace shrimp with diced chicken thighs or tofu for a different protein option
- Add julienned carrots or bell peppers for extra color and nutrients
- Try using purple cabbage for a more vibrant presentation
- Make it gluten-free by substituting coconut aminos for soy sauce
- For a richer flavor, add a tablespoon of oyster sauce along with the soy sauce
Serving Suggestions
This Fried Cabbage with Shrimp is satisfying on its own, but it also pairs beautifully with steamed rice or cauliflower rice for a complete meal. For a heartier option, serve it alongside some crusty bread to soak up the flavorful juices.
For a restaurant-style presentation, serve in a large shallow bowl with a wedge of lemon on the side and a sprinkle of sesame seeds on top. A cold beer or a glass of crisp white wine makes for an excellent beverage pairing.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days
- The shrimp are done when they turn completely pink and opaque – be careful not to overcook them
- For best results, slice the cabbage thinly and evenly for consistent cooking
- This dish is best served immediately while the cabbage still has some texture and the shrimp are tender
FAQs
Can I use frozen shrimp?
Yes! Just make sure to thaw them completely and pat them dry before cooking to prevent excess moisture in the dish.
Is this dish spicy?
As written, it has a mild warmth from the black pepper. The cayenne is optional and adds a moderate heat. Adjust the spices to your preference.
Can I prepare any components ahead of time?
You can slice the cabbage and onions up to a day in advance and store them in the refrigerator. The actual cooking is best done just before serving.
What’s the best type of cabbage to use?
Green cabbage works best for this recipe, but savoy cabbage or napa cabbage can also work well for a slightly different texture and flavor.
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