This Spicy Shrimp Stir Fry is a super flavorful Keto dish. I love that shrimp cooks fast because dinner makes it on the table at an appropriate time. A stir fry means that there is only one pan to clean. It’s a win-win!
Ingredients
1-1/2 lb. shrimp, peeled and deveined
Milk for soaking the shrimp
1 head cabbage, sliced
1 Tbsp. soy sauce
2 Tbsp. oyster sauce
2 Tbsp. white wine
1 Tbsp. Swerve brown sugar
1/4 tsp. red pepper flakes
3 Tbsp. oil
1/4 cup hoisin sauce
Salt and pepper to taste
2 tsp. garlic, minced
1 Tbsp. ginger paste
1 bunch green onion, sliced
1 red onion, chopped
1 green bell pepper
1/2 tsp. sesame oil
1 Tbsp. cornstarch
1/4 cup chicken broth
Sriracha sauce for serving
Garnish: Sesame seeds
Instructions
Soak the shrimp in milk for about 30 minutes to remove any fishy odor or flavor. Drain and rinse well.
In a large pot heat some oil. Add the sliced cabbage and stir fry 0n medium heat for 5 minutes. Using some tongs, toss and stir the cabbage to distribute the heat. Season with seasoned salt and pepper and toss again. Cover and turn the heat to low. Allow to simmer while preparing the rest of the meal.
Make the sauce by combining soy sauce, oyster sauce, wine, brown sugar, red pepper flakes, salt, pepper, garlic, hoisin sauce, and ginger paste in a bowl. Mix well.
Grill the shrimp on an indoor or outdoor grill. Set aside when the shrimp are cooked.
In a wok, heat the oil.
Stir fry the green onion, bell pepper and red onion. Add the sauce and bring to a boil.
Add the shrimp and the sesame oil and stir.
In a bowl, combine the broth and cornstarch. Add to the wok and stir until thickened.
Serve on top of the cooked cabbage.
Spicy Shrimp Stir Fry over Cabbage
Equipment
- 1 knife
- Measuring spoons
- Measurirng cup
- 1 medium bowl
- 1 large pot or Dutch oven
- tongs
- 2 Small bowls
- Indoor or outdoor grill
- wok or large skillet
- 1 Large spoon
Ingredients
- 1-1/2 lbs. shrimp, peeled and deveined
- Milk for soaking the shrimp
- 1 head cabbage, sliced
- 1 Tbsp. soy sauce
- 2 Tbsp. oyster sauce
- 2 Tbsp. white wine
- 1 Tbsp. Swerve brown sugar
- 1/4 tsp. red pepper flakes
- 3 Tbsp. oil
- 1/4 cup hoisin sauce
- Salt and pepper to taste
- 2 tsp. garlic, minced
- 1 Tbsp. ginger paste
- 1 bunch green onion, sliced
- 1 red onion, chopped
- 1 green bell pepper, chopped
- 1/2 tsp. sesame oil
- 1 Tbsp. cornstarch
- 1/4 cup cup chicken broth
- Sriracha sauce for serving
- Garnish: Sesame seeds
Instructions
- Soak the shrimp in milk for about 30 minutes to remove any fishy odor or flavor. Drain and rinse well.
- In a large pot heat some oil. Add the sliced cabbage and stir fry on medium heat for 5 minutes. Using some tongs, toss and stir the cabbage to distribute the heat.
- Season with seasoned salt and pepper and toss again.
- Cover and turn the heat to low. Allow to simmer while preparing the rest of the meal.
- Make the sauce by combining soy sauce, oyster sauce, wine, brown sugar, red pepper flakes, salt, pepper, garlic, hoisin sauce, and ginger paste in a bowl. Mix well.
- Grill the shrimp on an indoor or outdoor grill. Remove and set aside when the shrimp are cooked.
- In a wok, heat the oil.
- Stir fry the green onion, bell pepper and red onion. Add the sauce and bring to a boil.
- Add the shrimp and the sesame oil and stir.
- In a bowl, combine the broth and cornstarch. Add to the wok and stir until thickened.
- Serve on top of the cooked cabbage.
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