Spicy Shrimp Stir Fry over Cabbage
The cabbage in this recipe gives this stir fry a twist from serving over cauliflower rice or zucchini noodles. The smoky flavor from the grilled shrimp adds an extra level of flavor to this stir fry meal.
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.