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Shrimp & Napa Cabbage Stir-Fry with Jasmine Rice.

  • 2 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 1 small bunch
    green onions (scallions)
  • 1 cup
    jasmine rice
  • 1 medium head
    napa cabbage
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
  •  
    cornstarch
  •  
    crushed red pepper
  •  
    honey
  •  
    salt
  •  
    soy sauce
  •  
    toasted sesame oil
  •  
    virgin coconut oil
  • 1
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Season the rice with salt and add water; bring the mixture to a boil over high heat.
    1 cup jasmine rice
    ½ tsp salt
    2 cups water
  • 2
    Wash and dry the fresh produce.
    1 medium head napa cabbage
    1 small bunch green onions (scallions)
    2 (1 inch) pieces ginger root
  • 3
    Peel and grate or mince the ginger; transfer to a small bowl.
  • 4
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic and transfer to the bowl with the ginger.
    2 cloves garlic
  • 5
    Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  • 6
    Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle and transfer to a small bowl.
  • 7
    Trim off and discard the root end of the cabbage; quarter the cabbage lengthwise, then chop crosswise into 1-inch pieces.
  • 8
    Preheat a skillet over medium-high heat.
  • 9
    If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 10
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    2 tbsp virgin coconut oil
  • 11
    Add the shrimp to the skillet and stir-fry until lightly browned and almost cooked through, 2 to 4 minutes. Once done, transfer to a bowl or plate.
  • 12
    Once the shrimp have been transferred, add more oil to the skillet, followed by the garlic, ginger, and crushed red pepper; stir until fragrant, 15 to 30 seconds.
    2 tbsp virgin coconut oil
    ½ tsp crushed red pepper
  • 13
    Add the cabbage to the skillet; cook, stirring frequently, until the cabbage is softened, 2 to 3 minutes.
  • 14
    While the cabbage cooks, in a small bowl, combine and whisk together soy sauce, sesame oil, honey, and cornstarch.
    4 tbsp soy sauce
    2 tsp toasted sesame oil
    2 tsp honey
    2 tsp cornstarch
    
  • 15
    Return the shrimp to the skillet along with any accumulated juices, add about ¾ of the green onions (save the rest for garnishing), and pour the sauce overtop; stir-fry until the ingredients are well combined, about 1 minute.
  • 16
    Uncover the rice and fluff with a fork.
  • 17
    To serve, spoon the rice onto a plate, top with the stir-fry, and garnish with the remaining green onions. Enjoy!