Seriously quick and easy shrimp and cabbage stir-fry, infused with aromatic garlic, ginger and sesame oil, comes together in less than 30 min!
Ingredients
3tablespoonstoasted sesame oildivided
3tablespoonsgrated fresh ginger
1tablespoonminced garlic
1lblarge shrimp31-40 shrimp per pound, Note 1
6scallionssliced
½red bell pepperthinly sliced
1(16oz) bagcoleslaw mixNote 2
½teaspoonsalt
1-2tablespoonssoy sauce
½cupchopped fresh cilantro
For serving (optional):
Steamed rice
Wonton strips
Sesame seeds
Instructions
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.
Notes
Note 1: 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.Note 2: 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.