Super Quick & Easy Stir-Fried Napa Cabbage with Shrimp!

Today I’m going to show you how to make Stir-Fried Napa Cabbage with Shrimp. This is going to be another quick and easy recipe, guys. Yet, super healthy!

We are going to use fresh garlic, onion, tasty shrimp, and crunchy Napa cabbage. It smells so good when it cooks, and it tastes even better. Rice is life, so get your rice ready!

I love making this on days when I’m too tired to cook something complicated but still want real food that feels homemade.

Why You’ll Love This

• Super Quick: Comes together in just a few minutes. Perfect for busy nights.
• Super Healthy: Loaded with vegetables and protein, but still tastes amazing.
• Flavor Bomb: The combo of oyster sauce, sesame oil, and garlic is so delicious.
• Easy Ingredients: You probably have most of this in your kitchen right now.

Stir-Fried Napa Cabbage with Shrimp

Special Equipment/Instruments

• Large skillet or wok
• Cutting board and knife
• Lid for the skillet

Ingredients

• Shrimp: 1 lb raw shrimp (peeled and deveined)
• Cabbage: ½ head Napa cabbage (washed and chopped)
• Aromatics: ½ onion (chopped), 5 cloves garlic (minced)
• Cooking Oil: 2 tbsp olive oil
• Seasonings:
  • 1 tsp chicken bouillon powder
  • ⅓ tsp chili flakes (adjust for spice)
  • ⅓ tsp ground black pepper
  • ⅓ tsp Himalayan salt (plus more to taste)
• Liquids:
  • Splash of water (approx. ¼ cup)
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil (to finish)

Instructions (Narrative Version)

1. Chop the Aromatics

First, we have to prep. It’s easy to peel the garlic when you crack or smash it first. I always use about 5 cloves—chop it up and put it into a bowl.

Next is the onion. Use half of an onion. Peel it, chop it, and add it to the bowl.

2. Prep the Cabbage

Now for the star: the Napa cabbage! I never cook the whole thing because it’s a lot, so just use half the head.

Chop it into bite-sized pieces and give it a good wash. We are done washing the vegetables, so let’s get to the stove.

3. Heat the Pan

Turn the heat on to medium-high. Add your olive oil to the skillet or wok and let it heat up.

4. Sauté

First, sauté the onion. Cook it for about 30 seconds.

Then add the garlic and cook for another 30 seconds until it smells fragrant. Don’t let it burn.

5. Cook the Shrimp

Now, put the shrimp in! Turn the shrimp and stir-fry them until they change color and turn pink and opaque.

While that cooks, add the chili flakes and ground black pepper. Give it a quick stir.

6. Steam the Veggies

Next, add that fresh Napa cabbage.

To make it tasty, sprinkle in the chicken bouillon and the Himalayan salt. Give everything a good stir so the seasoning coats the cabbage.

Add a splash of water (about ¼ cup) to help it steam, then put the lid on and simmer it for 2 minutes. We don’t want mushy cabbage—just tender but still a little crunchy.

7. Season and Serve

After 2 minutes, take the lid off.

Now add the oyster sauce and, for the finish, drizzle in the sesame oil—about one teaspoon. Stir everything so the sauce coats the shrimp and cabbage nicely.

We don’t want to overcook our vegetables; we want them to stay fresh and a bit crisp. Turn off the heat.

It will smell so good. You have to try this recipe, guys! Serve it hot over a bowl of steamed white rice.

FAQs

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Super Quick Stir-Fried Napa Cabbage with Shrimp

Recipe by Sana ReiCourse: MainCuisine: Asian FusionDifficulty: Easy

Servings Approx

3

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

220

kcal

Total time

15

minutes

A fast, healthy, and savory Asian-inspired stir-fry featuring tender Napa cabbage and juicy shrimp. Ready in under 20 minutes!

Ingredients

• Equipment Needed

• Large skillet or wok

• Chef’s knife

• Cutting board

• Lid for skillet

• Ingredients

• 1 lb raw shrimp, peeled and deveined

• ½ medium head Napa cabbage, chopped into 2-inch pieces

• ½ medium onion, chopped

• 5 cloves garlic, minced

• 2 tbsp olive oil

• 1 tsp chicken bouillon powder

• ⅓ tsp chili flakes (adjust to taste)

• ⅓ tsp ground black pepper

• ⅓ tsp Himalayan salt (adjust to taste)

• ¼ cup water

• 1 tbsp oyster sauce

• 1 tsp sesame oil

Directions

• Prepare Vegetables: Wash the Napa cabbage thoroughly and chop it into bite-sized pieces. Mince the garlic and chop the onion.
• Sauté Aromatics: Heat olive oil in a large wok or skillet over medium-high heat. Add the onion and cook for 30 seconds, then add the garlic and cook for another 30 seconds until fragrant.
• Sear Shrimp: Add the shrimp and stir-fry until they just start to turn pink and opaque.
• Add Cabbage & Spice: Sprinkle in the chili flakes and black pepper. Add the cabbage, chicken bouillon, and salt. Stir well to combine.
• Steam: Pour in the water, cover the pan with a lid, and let it simmer for about 2 minutes to soften the cabbage without making it mushy.
• Season & Serve: Remove the lid. Stir in the oyster sauce and drizzle with sesame oil. Taste and add more salt if necessary. Serve hot over white rice.

Notes

• Don’t Overcook: We want the cabbage to have a little crunch and the shrimp to be tender. Keep an eye on the time!
• Rice is Life: This sauce is perfect for soaking into steamed white rice.
• Storage: Leftovers can be stored in an airtight container in the fridge for 3–4 days.