SPICY SHRIMP + NAPA CABBAGE STIR-FRY
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!
Provided by Big Flavors from a Tiny Kitchen - Ashley Covelli
Categories Stir-Fry
Time 25m
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 291 calories, Sugar 7.3 g, Sodium 737.9 mg, Fat 15.8 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 13.4 g, Fiber 0.3 g, Protein 26.4 g, Cholesterol 182.6 mg
SHRIMP AND CABBAGE STIR-FRY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.
- Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
- Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.
Nutrition Facts : Calories 262, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 219 milligrams, Sodium 516 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 32 grams
WEEKNIGHT SHRIMP & NAPA CABBAGE STIR-FRY
Expand your weeknight repertoire with this fast and tasty shrimp and cabbage stir-fry-ready to serve in just 30 minutes.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 1/4 cup dressing in large skillet or wok on medium heat. Add cabbage, onions, carrots and celery; stir-fry 5 min.
- Add shrimp; stir-fry 5 min. or until shrimp are pink and cabbage is crisp-tender.
- Stir in remaining dressing. Serve over rice.
Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 210 mg, Sodium 1290 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 8 g, Protein 26 g
SHRIMP WITH NAPA CABBAGE AND GINGER
Steps:
- Cut white and pale green parts of scallions into 2-inch pieces and thinly slice dark green parts.
- Stir together shrimp, 1 tablespoon Sherry, cornstarch, white pepper, and 1/2 teaspoon salt in a bowl.
- Rinse cabbage in a colander. Tap colander lightly, then transfer cabbage to a large bowl with excess water clinging to leaves.
- Heat a 14-inch wok or 12-inch heavy skillet over high heat until beginning to smoke, then add 2 tablespoons oil. When oil begins to smoke, add shrimp and stir-fry until golden and almost cooked through, about 4 minutes. Transfer to a clean bowl.
- Add remaining tablespoon oil to wok and heat until just smoking, then stir-fry ginger and white and pale green parts of scallions until slightly softened, about 2 minutes. Add bell pepper and stir-fry until softened, about 2 minutes. Stir in remaining tablespoon Sherry and cook until most of liquid is evaporated. Add cabbage with water from bowl, soy sauce, and remaining 1/2 teaspoon salt and cook, covered, until cabbage is tender, about 5 minutes.
- Stir in shrimp along with any juices accumulated in bowl and simmer, uncovered, until shrimp are just cooked through, about 1 minute. Add scallion greens and toss to combine well.
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