Description
A quick and delicious shrimp and cabbage stir-fry with bold flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 cup chopped yellow or white onion
- 1 carrot, peeled and cut into coins (bigger coins cut in half)
- 4 small button mushrooms, sliced
- 1 pound green cabbage (roughly half of a small head), cut into 1/2-inch thick strips that are 3-4 inches long
- 1 tablespoon peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon sweet chili sauce (homemade or store-bought)
- 1 tablespoon fresh lime juice
- 1 teaspoon ginger paste or freshly grated ginger
- 12 ounces raw shrimp, thawed, peeled, deveined, and patted dry
Instructions
- Heat the oil over medium heat in a Dutch oven or large pot. Once hot, add the onions, carrots, mushrooms, and a big pinch of salt. Cook for 2-3 minutes.
- Add the cabbage and cook for 10-15 minutes, stirring often, or until the cabbage is cooked to your liking (I like mine a bit tender-crisp).
- While the cabbage is cooking, make the sauce: In a small bowl, microwave the peanut butter for 10-15 seconds or until you can stir it easily. Whisk in the soy sauce, sweet chili sauce, lime juice, and ginger.
- Once the cabbage is cooked, add the sauce and shrimp, stirring to combine everything. Cover with a lid and cook 3-5 minutes or until the shrimp are pink and cooked.
Notes
- Follow the cooking times to ensure that the cabbage and shrimp are cooked to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg