Description
A quick and delicious Chinese-inspired seafood stir-fry. Napa cabbage is such a hearty, low-carb swap that you won't even miss the rice!
Ingredients
Units
Scale
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.
Notes
* optional: use gluten-free
Nutrition
- Serving Size:
- Calories: 291
- Sugar: 7.3 g
- Sodium: 737.9 mg
- Fat: 15.8 g
- Saturated Fat: 2.5 g
- Carbohydrates: 13.4 g
- Fiber: 0.3 g
- Protein: 26.4 g
- Cholesterol: 182.6 mg
