Short on time but want to eat healthy? Try our Clean Eating Shrimp Stir Fry with cabbage for a quick, 15-minute low-carb dinner. This gluten-free Asian recipe is packed with fresh veggies and aromatic spices. The shrimp have a satisfying crunch, and you can use up all those leftover vegetables in your crisper for a delicious, frugal meal.
Quick and easy stir fries like our Sichuan Pepper Beef, Orange Sweet Potato Stir Fry and Easy Pork Shiitake Mushroom Stir Fry are a our answer for getting dinner on the table in a flash.
Simple Healthy Ingredients
- Ginger
- Garlic
- Chili peppers or a dash of dried red chili flakes
- Shrimp
- Coconut Oil or oil of choice
- Bell peppers
- Napa or regular Cabbage or whatever little bits and bobs of veggies in your crisper you need to use up. Shrimp stir fried with cabbage is really fast and has a crunchy texture.
- sesame oil
Quick and Easy Dinner Idea
Have you ever been on your way home from work and realize that everything is still frozen solid? Have no fear this easy Clean Eating Shrimp Stir Fry can still be on your table in under 30 minutes, EVEN if your shrimp are still frozen.
Shrimp just take a moment to thaw under cool water. If you buy the already peeled deveined and tails off shrimp, you are even further ahead in the game.
Stir Frying Recipe Tips
- Fry the aromatics just until lightly aromatic. Try not to burn the garlic or it will give your stir fry shrimp a bitter flavor.
- Ensure your shrimp are fully thawed and dried well before cooking so they fry instead of steam.
- Stir fry your shrimp just until they are no longer translucent and turn pink. The goal is for the shrimp tails just start to crimp up while remaining delightfully crunchy.
- Cook the harder vegetables and white part of the cabbage first and then the leafy vegetables last.
Low Carb and Loving it
How many of you out there are trying to eat a little lower carb diet? Clean Eating Shrimp Stir Fry ticks all the boxes and it is super easy to make.
Cabbage is a great addition to a low carb diet with only 5 grams of carbs per cup with 2 grams of fiber. In addition, we find that we need to add a little healthy fat into our dishes to keep us fuller longer. We added a wee bit of coconut oil or you can use grass fed ghee or just increase the amount of sesame oil. Maybe even try adding in a few sausages like in our one pot shrimp and sausage meal to help keep you feeling satiated longer.
You can serve up a little stir fried cauliflower rice on the side for the low carb members in the family and Jasmine or fried rice for the non-low carb members in the family.
Kick the Sugar Habit
If you’re trying to eat healthier, then this quick and easy Clean Eating Shrimp Stir Fry or Asian Bay Scallop Stir Fry dinner is just what you need to stay on track. You shop for your ingredients on the perimeter or the store, it's gluten free and there is NO ADDED SUGAR! Once you kick the sugar habit, you will start to appreciate the natural sweetness in vegetables.
According to Rippe and Angelopoulos (2016) published in Nutrients, eating a lot of added sugar can lead to obesity, type II diabetes and many other health concerns. Okay the nurse will now step off her soap box. (smiling) Check out out post on Mindful Eating to get you started in the right direction.
More Clean Eating Fish and Seafood Recipes
Lemon Herbed Baked Rainbow Trout
Grilled Swordfish with Summer Vegetable Crab Salsa
Mediterranean Red Snapper Packets
Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.
Clean Eating Shrimp Stir Fry with cabbage
Ingredients
- 1 tablespoon Oil
- 1 tablespoon Ginger freshly grated or ½ teaspoon ground dried ginger
- 2 cloves Garlic
peeled and minced - 1 Chili pepper or to desired heat level (can exchange with garlic chili sauce or just a dash of red pepper flakes)
- 1 pound Shrimp
peeled, deveined and tail off raw, thawed (Dry with a paper towel) - 1 tablespoon coconut oil optional or ghee
- ¼ teaspoon Salt and pepper
to taste - 2 small Bell peppers seeds removed and cut to bite sized pieces
- 1 cup Napa Cabbage chopped
- 2 teaspoon Sesame oil
- Cilantro or green onions garnish (optional)
Instructions
- In a wok or frying pan, add oil, ginger, garlic, chili and fry until just aromatic. Add shrimp and fry over medium high heat for just about 2-3 minutes or until no longer translucent and pink. Season with salt and pepper to taste. Add ghee or coconut oil if desired and toss. Remove the shrimp from pan and keep warm.
- Add your bell peppers and the firm white sections of the napa cabbage, season with salt and pepper to taste and stir fry for 1 -2 minutes over medium high heat. Add the top section of the leafy portion of the napa cabbage and cooked shrimp and stir fry for just until the napa cabage leaves begin to wilt or about 30 seconds to 1 minutes.
- Garnish with green onions or cilantro (optional) and Enjoy hot!
Eha says
Absolutely lovely . . . one of the first dishes I must make when I am back in the kitchen (soon !) . . . I have not used the coconut oil either ! I still very much believe in my 40% carbohydrates, healthy ones that is - my only sugars stem from the Asian sauces I use and I simply cannot understand the US 'need' and fascination for it. That said - from where is your recipe getting ALL that salt . . . far, far too much for one helping - are the bought cooked prawns so salty ? I aim at below 500 mg per portion . . .
HWC Magazine says
Happy New Year Eha! Hey thanks for pointing out the sodium level. There must have had a glitch in the nutrition software. It's been recalculated and the sodium level is normal per serving based on a light addition of salt. Take Care
Chef Mimi says
This is a fabulous stir fry. I love all of the veggies in it.
HWC Magazine says
Thank you Mimi. This shrimp stir fry is fresh and light and takes only minutes to make. Take Cae
Raul says
YUMMY
Kevin says
You know what cooking a stir fry in coconut oil is not something we have done before but because this recipe is so light it added a little tropical flavour. I substituted regular cabbage for the Napa and used a local white fish in addition to shrimp and it was really delicious.
HWC Magazine says
Thanks so much Kevin. The coconut oil very light and delicious but you can always use a light flavored oil if you wish instead. We are all about substituting for fresh vegetables you have on hand. Wishing you a super year ahead. Take Care