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Fried cabbage and shrimp recipe

This fried cabbage and shrimp recipe is a one-pan wonder that combines tender sautéed cabbage with perfectly seasoned shrimp in a flavorful, nutritious meal. Ready in just 25 minutes, this dish features caramelized cabbage that retains a slight crunch, complemented by juicy shrimp seasoned with garlic, paprika, and herbs. The recipe serves 4 people and offers a perfect balance of protein and vegetables, making it ideal for healthy weeknight dinners or impressive enough for entertaining guests.
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Equipment

  • Large skillet or wok (12-inch recommended)
  • - Sharp chef's knife
  • Cutting board
  • Medium mixing bowl
  • - Wooden spoon or spatula
  • Measuring cups and spoons
  • Colander for draining shrimp

Ingredients
  

  • For the Shrimp:
  • 1 pound large shrimp peeled and deveined
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
  • For the Cabbage:
  • 1 medium head green cabbage about 2 pounds, cored and sliced thin
  • 3 tablespoons olive oil or vegetable oil
  • 1 large onion sliced thin
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 cup chicken broth or white wine
  • 2 tablespoons butter
  • 2 green onions chopped (for garnish)
  • Fresh parsley for garnish

Instructions
 

  • Prepare the shrimp: Pat shrimp dry with paper towels and place in a medium bowl. Season with paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Toss to coat evenly and set aside.
  • Prepare the cabbage: Remove outer leaves from cabbage, cut in half, remove core, and slice into thin strips about 1/4-inch wide. Set aside.
  • Cook the shrimp: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add seasoned shrimp in a single layer and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp to a plate and set aside.
  • Start the cabbage: In the same skillet, add remaining 2 tablespoons oil over medium heat. Add sliced onion and cook for 3-4 minutes until softened and slightly caramelized.
  • Add garlic and seasonings: Add minced garlic, salt, pepper, and smoked paprika to the onions. Cook for 30 seconds until fragrant.
  • Cook the cabbage: Add sliced cabbage to the skillet in batches if necessary. Toss with the onion mixture and cook for 8-10 minutes, stirring occasionally, until cabbage is tender but still has some bite.
  • Deglaze and finish: Add chicken broth or wine to deglaze the pan, scraping up any browned bits. Add butter and stir until melted.
  • Combine and serve: Return cooked shrimp to the skillet and toss gently with the cabbage mixture. Cook for 1-2 minutes to heat through. Garnish with chopped green onions and fresh parsley before serving.

Notes

This fried cabbage and shrimp recipe works best with large shrimp (21-25 count per pound) as they hold up well to the cooking process and provide substantial bites throughout the dish. If using smaller shrimp, reduce cooking time to prevent overcooking. The key to perfect cabbage in this recipe is not to overcook it – you want it tender but still with some texture. Fresh cabbage works much better than pre-packaged coleslaw mix, which tends to become too soft and watery.