Description
This One Skillet Shrimp and Cabbage Stir-Fry is a quick, flavorful, and healthy meal that combines tender shrimp with a vibrant coleslaw mix and crisp vegetables, all cooked in toasted sesame oil with a hint of ginger and garlic. Ready in just 25 minutes, this dish makes a perfect weeknight dinner served over steamed rice, garnished with fresh cilantro, scallions, sesame seeds, and optional wonton strips for added crunch.
Ingredients
Shrimp and Marinade
- 1 lb large shrimp (31-40 shrimp per pound)
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- ½ teaspoon salt
- 1-2 tablespoons soy sauce
Vegetables and Garnishes
- 6 scallions (sliced, separated whites and greens)
- ½ red bell pepper (thinly sliced)
- 1 (16 oz) bag coleslaw mix
- ½ cup chopped fresh cilantro
- Sesame seeds, for garnish
- Wonton strips, for serving (optional)
Oils and Other
- 3 tablespoons toasted sesame oil (divided)
- Steamed rice, for serving
Instructions
- Heat Oil and Sauté Aromatics: Heat 2 tablespoons of toasted sesame oil in a large skillet over medium-high heat. Add the grated fresh ginger and minced garlic, stirring continuously, and cook until fragrant, about 1 minute.
- Cook Shrimp: Add the large shrimp to the skillet and cook until they turn opaque and pink, which should take about 2-3 minutes. Be careful not to overcook. Once done, remove the shrimp from the skillet and set aside on a plate.
- Sauté Vegetables: Add the remaining 1 tablespoon of toasted sesame oil to the skillet. Add the white parts of the scallions, coleslaw mix, and thinly sliced red bell pepper. Cook for 3-4 minutes, stirring frequently, until the vegetables are tender but still crisp. Season with ½ teaspoon salt.
- Add Soy Sauce and Combine: Stir in 1 to 2 tablespoons of soy sauce, adjusting to taste. Return the cooked shrimp to the skillet, add chopped fresh cilantro, and toss everything together to combine well and heat through.
- Garnish and Serve: Sprinkle with sesame seeds and the green parts of the scallions. Serve hot with steamed rice and, if desired, wonton strips on the side for added texture.
Notes
- Use large shrimp (31-40 count per pound) for best texture in this dish.
- If coleslaw mix is unavailable, a mix of shredded green cabbage and carrots can be substituted.
- Adjust soy sauce quantity based on preferred saltiness.
- Wonton strips add a delightful crunch but can be omitted for a gluten-free option.
- For a spicier kick, consider adding a pinch of red pepper flakes or a drizzle of chili oil during cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
