Spicy Shrimp + Napa Cabbage Stir-Fry

A quick and delicious Chinese-inspired seafood stir-fry. You won’t even miss the rice!

I haven’t made a good stir-fry in a while. I blame it on the fact that until recently, I was a total wimp when it came to high heat in the kitchen.

No joke.

But I’ve grown past the need for crazy long tongs and unnecessary splatter guards and embraced the heat. And thank goodness, because this stir-fry turned out fabulously!

Spicy Shrimp + Napa Cabbage Stir-Fry

I love rice, but I didn’t have any leftover in the fridge, and that’s the best stuff to use when making fried rice.

I had picked up a big head of Napa cabbage from the Farmers Market, so I figured why not stir-fry that and top it with some sweet-yet-spicy marinated shrimp?

It worked out so well. I let the shrimp marinade while I stir-fried the cabbage, and once the shrimp was done cooking, I boiled the pan juices down to make a rich, golden sauce to pour over top.

Spicy Shrimp + Napa Cabbage Stir-Fry

This meal totally hit the spot, and without a big pile of rice underneath, we didn’t feel too full of carbs, which was a nice change from typical stir-fry meals.

In the tradition of Archer, I highly recommend making this for Stir Friday (or any day)!

Spicy Shrimp + Napa Cabbage Stir-Fry

Makes 4 Servings

Spicy Shrimp + Napa Cabbage Stir-Fry

A quick and delicious Chinese-inspired seafood stir-fry. You won't even miss the rice!


For marinade:
1 tablespoon honey
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil
1 tablespoon hoisin sauce
1 teaspoon chili garlic sauce
1 pound large shrimp, peeled and deveined
For stir-fry:
3 tablespoons peanut oil, divided
2 cloves garlic, minced
1 teaspoon fresh ginger, grated or minced
4 green onions, thinly sliced on an angle, whites & greens separated
7-8 cups thinly sliced Napa cabbage
2 teaspoons chili garlic sauce
2 tablespoons low sodium soy sauce
Toasted sesame seeds, for garnish


  1. In a large bowl, whisk together honey, soy sauce, sesame oil and chili garlic sauce. Add shrimp and toss to coat. Let marinate while you prepare the cabbage.
  2. Heat 2 tablespoons peanut oil over high heat in a large skillet, preferably cast iron (or a wok, if you have one). Once hot, add garlic, ginger and the white portion of the green onions and stir-fry until fragrant. Add cabbage, chili garlic sauce and soy sauce and stir-fry until the cabbage is crisp-tender (tongs work really well for this). Transfer cabbage to a platter and wipe out the pan.
  3. Heat remaining tablespoon of peanut oil over high heat. Add shrimp and stir-fry until cooked through. Place shrimp on top of the cooked cabbage, and return the skillet back to the stovetop and allow the pan juices to reduce to a nice glaze, stirring occasionally. Once reduced, pour over top of the shrimp and garnish with remaining green onions and some toasted sesame seeds. Enjoy!


Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli


  • I love to stir fry and this one definitely looks like a winner. Your Napa cabbage is a great low carb “bed” for the shrimp.

  • I’ve used cabbage like this before – it works so good!!