Salt and Vinegar Shrimp

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Salt and Vinegar Shrimp with Napa Cabbage

Prep Time 15 minutes
Cook Time 15 minutes


  • 1 Lb Shrimp Peeled and Deveined
  • 2 Garlic Cloves Chopped
  • 2 Tsp Olive Oil
  • 1 Tsp Coarse Salt
  • 1 Tsp Cracked Black Pepper
  • 2 Tsp Rice Vinegar

Stir Fried Napa Cabbage

  • 2 Tsp Soy Sauce
  • 1/2 Lime Juiced
  • 1 Tsp Fresh Ginger Grated
  • 2 Tsp Sesame Oil
  • 1 Tsp Olive Oil
  • 3 Cups Napa Cabbage Thinly Sliced
  • 1 Cup Bean Sprouts
  • 1/2 Jalapeno Pepper Seeded and Thinly Sliced
  • 1 Small Red Bell Pepper Thinly Sliced
  • 1 Bunch Green Onions
  • 2 Tsp Toasted Sesame Seeds


  • Combine salt and pepper in small bowl and set aside.
  • Heat oil in large skillet over medium-high heat. Add garlic and sauté 1 minute.
  • Add shrimp to hot pan in single layer, two batches may be required. Add ¼ salt mixture to each batch.
  • Sauté shrimp 2 minute per side; do not overcook
  • Transfer shrimp to platter. Sprinkle shrimp with rice vinegar.
  • Serve immediately on bed of stir fried napa cabbage.

Stir Fried Napa Cabbage

  • In small bowl combine soy sauce, lime, ginger and sesame oil and set aside.
  • In large skillet or wok, heat olive oil over high heat. Add napa cabbage, bean sprouts, jalapeño pepper, red pepper and green onion.
  • Stirfry quickly, about 2 minutes.
  • Transfer veggies to serving platter and top with sesame seeds, Salt and Vinegar Shrimp and serve.