Sweet Chili Shrimp and Cabbage Stir-Fry with Jasmine Rice

This shrimp and cabbage stir-fry is the perfect weeknight dinner when you need something fast, flavorful and satisfying. Tender shrimp are cooked with a sweet and spicy sauce made from Thai chili sauce, soy glaze and ponzu, then tossed with sautéed red cabbage and carrots. The whole dish comes together in just 20 minutes, making it ideal for busy evenings.

Served over fluffy jasmine rice and topped with crispy fried onions and fresh cilantro, every bite offers a delightful mix of textures and flavors. It’s a quick, delicious meal that will become a regular in your dinner rotation.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. Fluff with a fork and set aside.
2. In a small bowl, whisk together the ponzu sauce, rice wine vinegar, sweet Thai chili sauce and sweet soy glaze. Set aside.
3. Pat the shrimp dry with paper towels and season with garlic powder, salt and black pepper.
4. Heat cooking oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
5. In the same skillet, add the butter and the red cabbage and carrot mix. Sauté for 3-4 minutes until the cabbage is tender-crisp.
6. Return the shrimp to the skillet. Pour the prepared sauce over the shrimp and cabbage. Stir well and cook for 1-2 minutes until the sauce thickens slightly and coats everything evenly.
7. Serve the stir-fry over the cooked jasmine rice. Garnish with crispy fried onions and fresh cilantro leaves.

Recipe Tips

FAQ

Can I use frozen shrimp for this recipe?

Yes, thaw the shrimp completely and pat dry before cooking to ensure they sear properly.

What can I substitute for ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.