Quick Sweet Chili Shrimp and Cabbage Stir-Fry with Crispy Onions

This vibrant stir-fry brings together succulent shrimp, crunchy cabbage and a sweet-spicy sauce that’s simply irresistible. Ready in just 20 minutes, it’s the perfect solution for busy weeknights when you crave something delicious without the fuss.

Serve over fluffy jasmine rice and top with crispy fried onions for a delightful crunch. Every bite is a balance of savory, sweet and tangy flavors that will have you coming back for more.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

2.5 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

2.52 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

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, trim and thinly slice scallions, separating whites from greens. In a small bowl, combine chili sauce, ponzu, half the vinegar, 2½ TBSP sweet soy glaze and ½ tsp sugar. (For 4 servings, use all the vinegar, 5 TBSP sweet soy glaze and 1 tsp sugar.) TIP: Be sure to measure the sweet soy glaze-we sent more.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until just softened, 1 minute. Add shrimp and garlic powder; season with salt and pepper. Cook, undisturbed, until browned on bottom, 3-4 minutes. Flip and continue cooking until shrimp is cooked through, 1-2 minutes. Stir in chili-ponzu mixture and cook, stirring, until slightly thickened, 1 minute more.
4. Stir red cabbage and carrot mix into pan with shrimp; cook until just tender, 2-3 minutes. Taste and season with salt and pepper. Fluff rice with a fork; stir in 1 TBSP butter until melted. Divide rice between bowls; top with stir-fry. Garnish with scallion greens and crispy fried onions. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

Yes, you can substitute shrimp with chicken, tofu or pork. Adjust cooking time accordingly.

Is this recipe gluten-free?

It can be made gluten-free by using tamari instead of sweet soy glaze and ensuring your ponzu is gluten-free.

How do I store leftovers?

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