Shrimp & Cabbage Stir Fry
A simple, healthy, nutrient-packed stirfry made with cabbage and shrimp.
For Marinade
  • 1 tablespoon honey
  • 2 tablespoons Braggs Amino Acids
  • 1 teaspoon sesame oil
  • 1 tablespoon hoisin sauce*
  • 1 teaspoon chili garlic sauce
  • 1 pound large shrimp, peeled and deveined
  • Garlic powder & pepper to taste
For Stir-Fry
  • 1-2 tablespoons peanut oil (just enough to coat the bottom of the pan)
  • 1 tsp garlic, minced
  • 1 teaspoon fresh ginger, grated or minced
  • 4 green onions, thinly sliced on an angle, whites & greens separated
  • 7–8 cups thinly sliced Napa cabbage**
  • 1-2 bell peppers, chopped
  • 1 sweet onion, diced
  • 2 teaspoons chili garlic sauce
  • ¼ cup vegetable broth
  • 1 teaspoon sriracha (or less, to taste)
  • 2 tablespoons bragg’s amino acids
  • Toasted sesame seeds (garnish)
  1. In a large bowl, whisk together marinade ingredients.
  2. Add shrimp and toss to coat, allow the shrimp to marinate while you prepare the cabbage.
  3. Heat 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.
  4. Add sweet onion & bell pepper, and sautee approximately 5 minutes.
  5. Add cabbage, vegetable broth, chili garlic sauce, sriracha, braggs amino acids, and cover with a lid. Allow to cook until the cabbage is crisp-tender. Transfer to a platter and wipe out the pan (Or use a separate pan during this process for the next step).
  6. Heat a small amount of peanut oil (enough to coat the pan) on high heat. Add shrimp and stir-fry until cooked through.
  7. 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.
  8. Once reduced, pour over top of the shrimp and garnish with remaining green onions, sesame seeds & more sriracha to taste!
*If you don't have hoisin sauce you can make your replacement own by combining: 1 tsp brown sugar, 1 tsp creamy peanut butter, 1 tsp rice vinegar (that's what I did as the original recipe called for hoisin sauce, which I did not have)

**If you’d prefer a quicker/easier prep option, you can also choose to use bagged coleslaw (mixed cabbage & carrots) in place of the whole cabbage in this recipe.
Recipe by Shannon Leach at