Shrimp and prawns · Asian · 35 min
Shrimp & Napa Cabbage Stir-Fry with Jasmine Rice
- 35 min
- 2–6 servings
- 499 kcal / serving
A light, crisp stir-fry with shrimp and napa cabbage served over jasmine rice. It comes together quickly for weeknights without sacrificing flavor or texture.
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Ingredients
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ½ cupjasmine rice
- ½ medium headnapa cabbage
- ¾ lbraw peeled shrimp, fresh or frozen
From the pantry: cornstarch, crushed red pepper, honey, salt, soy sauce, toasted sesame oil, virgin coconut oil
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater (optional) · measuring cups · measuring spoons · mixing bowls · small saucepan · stainless steel or cast iron skillet · stirring spoon · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
More dinner ideas: easy dinners
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Produce
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ½ medium headnapa cabbage
Frozen
- ¾ lbraw peeled shrimp, fresh or frozen
Pantry & dry goods
- ½ cupjasmine rice
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| garlic | 1 clove | 2 cloves | 3 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| jasmine rice | ½ cup | 1 cup | 1 ½ cups |
| napa cabbage | ½ medium head | 1 medium head | 1 ½ medium heads |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the jasmine rice under cold water, drain, and transfer to a small saucepan with a pinch of salt and water; bring to a boil.
- As the rice heats, wash the produce, trim the green onions, and cut the cabbage into 1-inch pieces.
- Peel and grate or mince the ginger and garlic; place them in a small bowl together.
- If shrimp are frozen, thaw briefly under cold water and pat dry thoroughly.
- In a skillet, heat coconut oil over medium-high and cook the shrimp until lightly browned and almost cooked through, 2–4 minutes; transfer to a plate.
- Add a bit more oil to the skillet, then sauté garlic, ginger, and crushed red pepper for 15–30 seconds until fragrant.
- Add the cabbage and cook, stirring frequently, until it softens, about 2–3 minutes.
- In a small bowl, whisk together soy sauce, sesame oil, honey, and cornstarch to make the sauce.
- Return the shrimp with any juices to the skillet, add three-quarters of the green onions, and pour over the sauce; stir-fry until everything is well coated and combined, about 1 minute.
- Fluff the rice, plate it, top with the stir-fry, and garnish with the remaining green onions.
Two tips
- Prep ahead the ginger and garlic and keep them handy in the bowl for quick cooking.
- Leftovers keep well in the fridge; reheat the stir-fry in a skillet or enjoy cold over a fresh scoop of rice.
Nutrition per serving
- Calories
- 499 kcal
- Protein
- 31 g
- Carbs
- 53 g
- Fat
- 19 g
- Fiber
- 4 g
- Sodium
- 990 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.