Shrimp and Cabbage in Sauce on Rice

shrimp and cabbage

a quick and easy dinner that comes together in less than 30 minutes


  • 1 lb peeled and deveined shrimp
  • 3 tsp canola or peanut oil
  • clove of garlic, pressed or finely chopped
  • 2 cups roughly chopped cabbage (about 1/3 small head)
  • 1/2 cup water
  • 2 TBS oyster sauce
  • 1 TBS soy sauce
  • 1 TBS white wine or mirin
  • 2 tsp cornstarch (optional)
  • 1/2 avocado diced, (optional)
  • 2 cups cooked rice
  • salt and pepper to taste


  • Mix together the soy sauce, mirin, oyster sauce and cornstarch. Set aside
  • Heat a large fry pan over medium heat. When the pan is hot add the shrimp and stir fry quickly until they are just done. Remove from pan.
  • To the same pan add another tsp of oil and the garlic. Swirl until the garlic starts to give off its aroma then add the cabbage.
  • Pour in about 1/4 cup of water to start and cover the cabbage and let cook for about 10 minutes checking to make sure it doesn’t burn. Add more water as needed.
  • When the cabbage is crisp/tender add the shrimp to the pan along with the soy/oyster sauce mixture. Cook through until everything is coated with the sauce about 2 minutes.
  • Serve over the rice. Sprinkle the avocado over top if desired.

Keywords: stir fry, cabbage, shrimp and cabbage