This Cabbage and Shrimp Stir Fry is a simple yet delicious Chinese dish that you can make in under 30 minutes. Try this easy weeknight dinner recipe tonight!
When you want a dinner that’s fast and delicious, you can’t go wrong with a good stir-fry recipe! We love making Easy Kung Pao Chicken, Beef and Onion Stir Fry, and this Thai Basil Shrimp.
If you want something fresh and even easier, try this Cabbage and Shrimp Stir Fry. I started making this cabbage and shrimp stir fry when I wanted a dinner that was fast, nourishing, and deeply satisfying, but not boring. It was born from a half head of cabbage in the fridge and a bag of frozen shrimp that needed a purpose.
Crisp cabbage, juicy shrimp, and a savory sauce come together in minutes and disappear just as quickly. It’s perfect over rice when we need something quick, easy, and delicious at the end of a long day.
A little background on this dish
Shrimp and cabbage stir fries are common across many Asian home kitchens, especially in Chinese and Southeast Asian cooking. The pairing became popular because both of the main ingredients cook quickly, are affordable, and absorb bold flavors beautifully. Now you’ll find a shrimp and cabbage stir fry dish on many Chinese restaurant menus around the United States.
Table of Contents
Why you’ll love this family favorite recipe!
- It comes together so fast, making this a true weeknight lifesaver.
- This is a great recipe to use up cabbage and frozen shrimp.
- This is a flexible recipe that allows for easy swaps with almost anything else that’s already in the fridge.
- Simplicity keeps prep minimal and cleanup easy.
- The basic ingredients turn into a dinner that’s super comforting.
Ingredient notes
A few notes about the ingredients you’ll need to make this dish. You can easily find all if not most of the ingredients at your local grocery store. If not, you can definitely find ingredients like Shaoxing wine at your local Asian market.
- Olive oil – Helps everything cook evenly without overpowering the flavors. Avocado, vegetable, or canola oil also work well.
- Garlic & Ginger – Both bring warmth and savory depth that builds the flavor foundation of this stir-fry dish. Fresh is best, but garlic paste and ginger paste works in a pinch.
- Shrimp – Use medium or large shrimp.
- Cabbage – Green cabbage is classic to add crunch, mild sweetness, and structure while absorbing the sauce. You can also use napa cabbage instead, which cooks faster and turns silky.
- Soy sauce – Delivers salty umami and richness. Tamari or coconut aminos are good substitutes.
- Sugar – Helps balance out the flavors of the sauce.
- Shaoxing wine – Adds a toasty, slightly nutty flavor with subtle sweetness and tang. A little goes a long way.
- Optional garnishes – Top this cabbage and shrimp stir fry with white sesame seeds and/or sliced green onions before serving. You can also add fried wonton strips as we did here for the final photos. So good!
Step-by-step instructions
You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos so you can see just how easy this dish is to make!
- Heat oil in a large skillet or wok over medium high heat.
- Sauté garlic and ginger until fragrant but not browned.
- Add shrimp and cook just until opaque. Remove and set aside.
- Add cabbage and stir fry until softened with a slight crunch.
- Return shrimp to the pan and add soy sauce and sesame oil.
- Toss briefly, taste, and serve hot.
Marlynn’s Tip
Cooking Tip
I always keep a bag of frozen shrimp in my freezer. This is a great last-minute dinner recipe for super busy weeknights or when you’ve suddenly got company coming over.
Recipe FAQs
If you make the recipe as is, it’s not spicy at all. If you prefer a little heat, add chili crisp or red pepper flakes. You can also add a little sriracha or chili oil to the sauce.
Yes! I almost always use frozen shrimp for my dinner recipes. Thaw completely and pat dry before cooking for best texture.
Yes. Serve it as is or over cauliflower rice for a lighter option.
Store leftover cabbage and shrimp stir fry in an airtight container in the refrigerator for up to 4-5 days.
Serving suggestions
Serve this cabbage and shrimp stir fry over white rice, brown rice, or chili garlic noodles.
Pair it with simple sides like cucumber salad, wonton soup, egg rolls or lumpia, or air fryer broccoli.
For a fuller spread, add shrimp and chicken fried rice or crispy rice paper dumplings alongside.
🍷 🥂 Wine pairings
This cabbage and shrimp stir-fry dish pairs beautifully with a crisp white wine. My two faves:
- Sauvignon Blanc for its bright acidity and citrus notes that lift the shrimp.
- Dry Riesling for a touch of softness that balances the savory sauce.
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Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Cabbage and Shrimp Stir Fry
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 pound shrimp, peeled, deveined, and tails off
- 4 garlic cloves, minced or pressed
- 1 teaspoon fresh ginger, minced or grated
- 1 pound green cabbage, thinly sliced
- 2 Tablespoons soy sauce
- 2 teaspoons Shaoxing wine
- 2 teaspoons water
- ½ teaspoon granulated sugar
- 3 scallions, thinly sliced, for garnish
- 2 teaspoons sesame seeds, for garnish
Instructions
- Heat the oil in the wok over medium-high heat.
- Once the oil is hot, add the garlic and ginger, stir and sauté for 1 minute.
- Add the shrimp and stir until about halfway cooked, just 2-3 minutes.
- Add the cabbage, soy sauce, Shaoxing wine, water, sugar and stir, combined all of the ingredients together.
- Continue to toss gently, cooking for 5-6 minutes, just until the shrimp is fully cooked and the cabbage is tender, but not wilted.
- Garnish with scallions and sesame seeds before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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