Hot-And-Sour Shrimp With Chinese Cabbage Recipe

Name: Hot-And-Sour Shrimp With Chinese Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup orange marmalade; 1 tablespoon olive oil; 2 tablespoons fresh lime juice; 2 tablespoons garlic chile sauce (such as House of Thai); 1/4 teaspoon salt; 1 1/2 pounds jumbo shrimp (about 20), peeled and deveined; Cooking spray; 1 teaspoon vegetable oil; 1 teaspoon dark sesame oil; 6 cups shredded napa (Chinese) cabbage; 1/4 teaspoon salt

Servings: persons

1/4 cup orange marmalade
1 tablespoon olive oil
2 tablespoons fresh lime juice
2 tablespoons garlic chile sauce (such as House of Thai)
1/4 teaspoon salt
1 1/2 pounds jumbo shrimp (about 20), peeled and deveined
Cooking spray
1 teaspoon vegetable oil
1 teaspoon dark sesame oil
6 cups shredded napa (Chinese) cabbage
1/4 teaspoon salt

1
Combine first 5 ingredients in a large heavy-duty zip-top plastic bag; add shrimp. Seal; toss to coat. Marinate in refrigerator 1 hour.
2
Preheat broiler.
3
Remove shrimp from marinade, reserving marinade. Pour reserved marinade into a small microwave-safe bowl. Microwave at HIGH 30 seconds or until marinade boils; set aside.
4
Thread shrimp onto 4 (8-inch) skewers. Place skewers on a broiler pan coated with cooking spray; broil 5 minutes or until done. Keep warm.
5
Heat vegetable and sesame oils in a large nonstick skillet over high heat; add cabbage. Cook 2 minutes or until cabbage wilts; sprinkle with salt. To serve, arrange shrimp on top of cabbage; drizzle with marinade.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup orange marmalade, 1 tablespoon olive oil, 2 tablespoons fresh lime juice, 2 tablespoons garlic chile sauce (such as House of Thai), and more.

Yes, Hot-And-Sour Shrimp With Chinese Cabbage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot-And-Sour Shrimp With Chinese Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions