Description
Fried Cabbage with Shrimp delivers a tasty one-pan dinner that comes together faster than ordering takeout. Your kitchen will smell amazing while this simple Southern-style dish sizzles with savory seafood and crisp cabbage goodness.
Ingredients
Scale
Proteins:
- 1 pound large shrimp, peeled and deveined
- 4 slices bacon, diced
Vegetables:
- 1 large head green cabbage
- 1 large yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 cloves garlic, minced
Seasonings and Liquids:
- ½ cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- Salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- Lemon wedges
Instructions
- Quarter the cabbage head, removing the tough core. Slice each quarter into thin, uniform strips about ¼-inch wide.
- Blot 1 pound of shrimp with paper towels. Season each shrimp with ¼ teaspoon salt, ⅛ teaspoon black pepper, and a pinch of smoked paprika.
- Chop 4 bacon slices into ½-inch pieces. Dice 1 large onion and 1 red bell pepper into small, consistent cubes.
- Heat a large skillet over medium temperature (325°F). Render bacon pieces until crisp and golden, stirring every 90 seconds (5-7 minutes).
- Transfer crispy bacon to a paper towel-lined plate. Keep 3 tablespoons of bacon drippings in the skillet.
- Sauté onion and red bell pepper in bacon drippings at medium heat, stirring every minute until softened (4-6 minutes).
- Add 2 minced garlic cloves to the skillet. Stir constantly for 45 seconds until aromatic.
- Tumble shredded cabbage into the skillet. Toss thoroughly to coat with drippings and vegetables.
- Pour ½ cup chicken broth, 2 tablespoons soy sauce, and 1 tablespoon Worcestershire sauce over cabbage. Sprinkle 1 teaspoon smoked paprika and ½ teaspoon red pepper flakes.
- Cover skillet and simmer cabbage for 12 minutes, stirring twice, until tender but slightly crunchy.
- Clear one side of skillet. Heat 2 tablespoons olive oil at 375°F for 90 seconds.
- Arrange seasoned shrimp in a single layer. Cook 2-3 minutes per side until pink and firm.
- Combine shrimp with cabbage mixture, gently stirring to distribute evenly.
- Plate the dish, sprinkling reserved bacon and 2 tablespoons chopped parsley on top.
- Serve immediately with fresh lemon wedges for squeezing.
Notes
- Don’t overcook the cabbage or it will become mushy and lose its texture, so aim for tender-crisp when testing doneness.
- Pat shrimp completely dry before seasoning to ensure they get a nice golden sear instead of steaming in the pan.
- For a lighter version, replace bacon with turkey bacon or omit entirely and use olive oil for sautéing.
- Swap shrimp for chicken or tofu if seafood isn’t preferred, keeping cooking times adjusted for the protein.
- Prep Time: 10-15 minutes
- Cook Time: 22-32 minutes
- Category: Fried
- Method: Sautéing
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 289 kcal
- Sugar: 5 g
- Sodium: 740 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 145 mg