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Seriously quick and easy shrimp and cabbage stir-fry, infused with aromatic garlic, ginger and toasted sesame oil, comes together in less than 30 min!
One Skillet Shrimp and Cabbage Stir-Fry
- 3 tablespoons toasted sesame oil, divided
- 3 tablespoons grated fresh ginger
- 1 tablespoon minced garlic
- 1 lb large shrimp, 31-40 shrimp per pound
- 6 scallions, sliced
- ½ red bell pepper, thinly sliced
- 1 (16oz) bag coleslaw mix
- ½ teaspoon salt
- 1-2 tablespoons soy sauce
- ½ cup chopped fresh cilantro
For serving (optional):
- Steamed rice
- Wonton strips
- Sesame seeds
- Heat 2 tablespoons of sesame oil in large skillet over medium high heat.
- Stir in ginger and garlic and cook until fragrant, about 1 minute.
- Add shrimp and cook until they are opaque and pink, 2-3 minutes.
- Remove the shrimp onto a plate.
- Add the remaining 1 tablespoon of sesame oil.
- Add minced scallion whites, coleslaw mix, bell pepper strips. Cook for 3-4 minutes, stirring frequently. Season with salt.
- Stir in soy sauce, adjust the amount to your taste.
- Add shrimp, cilantro and toss to combine.
- Sprinkle sesame seeds and scallion greens. Serve with wontons strips, if desired.
Toasted sesame oil, garlic and fresh ginger makes this dish so aromatic and flavorful. Lots of fresh flavors and textures are going in this quick and easy dinner dish, not to mention all the nutrition from the veggies.
And since it only takes about 25 minutes, this quick and easy stir-fry is a winner of all the weeknight meals.
Here’re our shortcuts to this quick one skillet stir-fry:
- Coleslaw mix– I’m using super thin angel hair coleslaw mix. It looks so beautiful and cooks in minutes! You can use any kind of coleslaw here though. Have you tried broccoli slaw? I think it’d be fantastic here as well.
- Shrimp– As we all know, shrimp doesn’t take long to cook, and takes on flavors beautifully in very little time. That’s precisely why I love incorporating shrimp into my busy weeknight dinner. I used large peeled and deveined shrimp with tails on (you can remove the tails if you prefer). The size of shrimp is usually defined by how many shrimp per pound. In my case, I used 31-40 shrimp per pound. If you’re using smaller shrimp, it’ll take even less time to cook, and opposite with larger ones, they’ll take a minute or two longer. Whatever size you use, don’t overcook those beautiful shrimp though, or they’ll turn into chewy tough rubber.
- Toasted sesame oil– This is another secret weapon for a quick punch of flavor. When it comes to sesame oil, a little bit goes a long way.
- Freshly grated ginger– It’s important to use fresh ginger here for the biggest punch of flavor. Freshly grated ginger is potent, which is exactly what we need, and it makes a big difference. It’s so easy to peel and grate it on a zester. In a pinch, use ginger paste from a tube.
What to serve with this cabbage stir-fry?
- Hot steamed rice – A bowl of rice pairs beautifully with this quick stir-fry making it even more filling dish.
- Wonton strips– Crunchy crispy wonton strips add nice texture to the dish. If you can’t find ready to use wonton strips at the salad section, you can easily make it yourself. Simply cut fresh wonton wraps into thin strips and fry them in a little bit of vegetable oil until golden brown, takes about couple minutes!
- Black and white sesame seeds– You may easily overlook the nutty flavor and light crunch of these tiny little seeds, but they’re quite nutritious addition to the dish. Again, totally optional!
Hope you enjoy this quick stir-fry this week! Let me know what you think in the comments below, if you do.