A quick and delicious Chinese-inspired seafood stir-fry. You won’t even miss the rice!
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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!
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.
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)!
Looking for more shrimp recipes? Check out some of our favorites:
- Big Shrimpin’ Bacon-Wrapped Shrimp and Grit Cakes
- Killer Shrimp Cocktail
- Shrimp with Coconut Curry Sweet Potato Noodles
- Smoky Shrimp with Charred Corn Salsa
- Tequila-Lime Shrimp Tacos
- Thai Shrimp “Alfredo”
- Smoky Shrimp Salad with Green Goddess Dressing
- Argentinean Red Shrimp a la Chesapeake Bay
- Shrimp and Vegetable Fried Rice
- Fire Roasted Tomato and Black Bean Shrimp with Lime-Scented Quinoa
- Apricot Soy Chili Glazed Shrimp with Quinoa
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A quick and delicious Chinese-inspired seafood stir-fry. You won’t even miss the rice!
Ingredients
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
Instructions
- 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.
- 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.
- 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!
Notes
(*) optional: use gluten-free
8 Comments
Laura @MotherWouldKnow
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.
Pam Armstrong Greer
I’ve used cabbage like this before – it works so good!!
Richard Dolph
Just made this. Outstanding recipe. I used a large wok. The combination of flavors is out of this world.
★★★★★
Crystal Withrow
If you are going to mark your recipes as gluten-free PLEASE educate yourself. Not all soy sauces and Hoisin sauces are gluten-free, actually, most are not. This is a HUGE risk for those with Celiac Disease. We know these things but family members and friends do not. You could make someone seriously ill or worse. You need to be aware some people have anaphylactic reactions to wheat and can die. I am not posting this to be mean but I am sure you would never want to one of your recipes to make someone ill.
Ashley
Hi Crystal – thank you so much for catching that! I typically mark ingredients like soy sauce with a * and write to use GF as an option, but it either got overlooked in this recipe, or those notes fell off when I updated the type of recipe cards I use when I redesigned my site. I’m going in to edit the notes on it now.
Ashley
Crystal – one more note – I went in and checked and this recipe wasn’t categorized as gluten-free, so it’s possible that the search function was acting wonky. I didn’t mention gluten at all within the post, but I went in and made the notes to the recipe anyway and have added gluten-free as a category. Hope that clears up any confusion. Have a great day!
JM Almond
I absolutely love this one!! I knew it was a keeper when I discovered the Recipe at Big Flavours in the summer. It’s still a keeper!
★★★★★
Ashley
I’m so glad to hear this!! So glad it’s made it into your recipe rotation.