I went into making this shrimp and cabbage stir fry recipe with an open mind, knowing I wanted to stretch myself to try something different that would be healthy. The final verdict: I was surprised by how much I enjoyed it. This recipe is intentionally packed with some great “gut health” ingredients. I won’t go into what “gut health” means too much today, but there are certain foods that will benefit your digestive system and, of course, there are foods that don’t. You can read more about how to have a “happy gut” here.
A fun way to add more vegetables into your diet.
Everyone knows they should eat more vegetables, but not all of us (myself included) know the best ways to do that. I mentioned before when I shared the Creamy Chicken and Stuffing Casserole recipe that I did something else recently I don’t usually think to do. I grabbed some vegetables I didn’t have a plan for when I was at the store, and then I tried to come up with a way to use those vegetables in a recipe later that week. I am trying to get more vegetables into my diet, and this seemed like a fun way to do that.
Shrimp + Cabbage = Inspiration
I bought two ingredients this past week: Cabbage and shrimp. Then, I did a Google search and got some inspiration from several other recipes. In my search, I quickly became fascinated with the idea of a shrimp stir fry that included a lot of cabbage as one of its main ingredients. I debated serving this stir fry with egg noodles or rice, but ultimately decided to go with quinoa instead. Shrimp, cabbage, and quinoa are all known for being foods that are great for promoting gut health, and so I wanted to pull the three ingredients together.
Just 4 Weight Watchers Smart Points per serving.
You can really feel good about this recipe. If you are a Weight Watchers member, you can save this recipe for a night when you know you are trying to keep the points down. Whether you are a Weight Watchers member or not, you can feel good knowing that you are making a smart choice that your body will thank you for later.
Here is what you need for this Shrimp and Cabbage Stir Fry:
1/3 cup quinoa, uncooked
1 cup water
1/2 teaspoon salt
1 egg white
1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon soy sauce (be sure to get gluten-free soy sauce if you are trying to eat gluten-free)
2 teaspoons honey
1 teaspoon rice vinegar
2 garlic cloves, minced
1 teaspoon fresh ground ginger
1 pound shrimp
1/2 tablespoon olive oil
1 pound cabbage, about 1/2 head of cabbage
1-2 green onions, sliced
Here is what you do:
Rinse quinoa. Add water and quinoa to a saucepan and bring to a boil. Add salt and cook covered, about 10 minutes. Remove from heat and let stand 5 minutes.
While quinoa is cooking, whisk together egg white, chicken broth, cornstarch, soy sauce, honey, rice vinegar, garlic, and ginger. Toss in shrimp and refrigerate 15 minutes.
Heat oil in a large skillet. Add shrimp to the skillet and save marinade on the side. Cook over medium heat 3 minutes. Flip the shrimp and cook an additional 3 minutes. Transfer cooked shrimp to a plate.
Cut cabbage into thin strips or small chunks.
Add the cabbage to the skillet with the reserved marinade. Cook over medium heat 2 minutes.
Stir in scallions and serve shrimp/cabbage mixture over warm cooked quinoa.
Makes 4 servings.
One serving is 1/4 cup cooked quinoa and 1 cup cabbage and shrimp mixture.
One serving is 4 WW Smart Points.
- Serves: 4 servings
- Serving size: ¼ c. cooked quinoa and 1 c. cabbage/shrimp mixture
- Calories: 257
- Fat: 5 g
- Saturated fat: 0 g
- Trans fat: 0 g
- Carbohydrates: 24 g
- Sugar: 7 g
- Sodium: 847 mg
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 174 mg
- ⅓ cup quinoa, uncooked
- 1 cup water
- ½ teaspoon salt
- 1 egg white
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 2 teaspoons honey
- 1 teaspoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon fresh ground ginger
- 1 pound shrimp
- ½ tablespoon olive oil
- 1 pound cabbage, about ½ head of cabbage
- 1-2 green onions, sliced
- Rinse quinoa. Add water and quinoa to a saucepan and bring to a boil. Add salt and cook covered, about 10 minutes. Remove from heat and let stand 5 minutes.
- While quinoa is cooking, whisk together egg white, chicken broth, cornstarch, soy sauce, honey, rice vinegar, garlic and ginger. Toss in shrimp and refrigerate 15 minutes.
- Heat oil in a large skillet. Add shrimp to the skillet and save marinade on the side. Cook over medium heat 3 minutes. Flip the shrimp and cook an additional 3 minutes. Transfer cooked shrimp to a plate.
- Cut cabbage into thin strips or small chunks.
- Add the cabbage to the skillet with the reserved marinade. Cook over medium heat 2 minutes.
- Stir in scallions and serve shrimp/cabbage mixture over warm cooked quinoa.
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*SmartPoints® calculated by Meal Planning Mommies; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated without Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.