Ginger-Garlic Shrimp Stir-Fry with Cabbage, Peppers & Crispy Potatoes
A fast, colorful stir-fry built around a strong shrimp sale and seasonal Washington cabbage. Sweet peppers, crisp-tender cabbage, and ginger-garlic shrimp come together in one skillet, with a simple potato side to make it a complete dinner for two.
Back to full listIngredients
- Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99/12 oz sale
- Green Cabbage 1 lb $1.49/lb
- Fresh Yellow Bell Pepper 1 $1.67 each
- Fresh Large Green Bell Pepper 1 $1.50 each
- Ginger Root 1 2-inch piece $4.99/lb
- Garlic 2 cloves $1.50 each
- Kroger® Gold Potatoes 1 lb $4.99/5 lb
- Green Onions 2 stalks $1.50 each
- Oil, soy sauce, salt, black pepper, optional pinch of sugar or chili flakes as needed pantry
- Chateau Ste. Michelle Dry Riesling Washington White Wine 1 bottle (750 ml) $8.99
Instructions
- Prep 12 ounces Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off ($6.99/12 oz sale) by thawing if needed and patting dry. Thinly slice 1 pound green cabbage ($1.49/lb). Slice 1 fresh yellow bell pepper ($1.67 each) and 1 fresh large green bell pepper ($1.50 each) into thin strips. Peel and grate a 2-inch piece ginger root ($4.99/lb). Mince 2 garlic cloves from 1 bulb garlic ($1.50 each). Dice 1 pound Kroger® Gold Potatoes ($4.99/5 lb) into small 1/2-inch cubes. Slice 2 stalks from 1 bunch green onions ($1.50 each).
- Place the 1 pound diced Kroger® Gold Potatoes ($4.99/5 lb) in a saucepan with salted water. Bring to a boil and simmer 8 to 10 minutes until just tender. Drain and set aside.
- In a bowl, toss the 12 ounces Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off ($6.99/12 oz sale) with the grated 2-inch piece ginger root ($4.99/lb), the 2 minced garlic cloves from 1 bulb garlic ($1.50 each), 1 tablespoon soy sauce, black pepper, and an optional pinch of chili flakes.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the drained 1 pound Kroger® Gold Potatoes ($4.99/5 lb) and cook 4 to 5 minutes until lightly browned and crisp on the edges. Season with a little salt and transfer to a plate.
- Add another 1 tablespoon oil to the same skillet. Add the 12 ounces seasoned Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off ($6.99/12 oz sale) and stir-fry 2 to 3 minutes until just pink. Transfer to a plate so they do not overcook.
- Add the sliced 1 fresh yellow bell pepper ($1.67 each), sliced 1 fresh large green bell pepper ($1.50 each), and sliced 1 pound green cabbage ($1.49/lb) to the skillet. Stir-fry 4 to 5 minutes until crisp-tender. Add 1 tablespoon soy sauce and, if needed, a pinch of sugar to balance the cabbage.
- Return the crisped 1 pound Kroger® Gold Potatoes ($4.99/5 lb) and the cooked 12 ounces Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off ($6.99/12 oz sale) to the skillet. Toss for 1 minute to combine and heat through. Finish with the sliced 2 stalks green onions from 1 bunch green onions ($1.50 each).
- Serve hot, making sure each plate gets plenty of shrimp, cabbage, peppers, and potatoes.
Cook time: 30 minutes
Estimated cost: $12-16
Health notes: About 500-620 calories per serving. Lean protein from shrimp, lots of vitamin C from peppers and cabbage, and a moderate starch portion from potatoes. Go easy on added salt if using a bottled sauce or seasoned pantry staples.
Drink pairing: Off-dry Riesling works beautifully with the ginger, garlic, and sweet peppers. If you prefer something drier and more mineral, Sauvignon Blanc also plays well here.
Wine picks:
- Chateau Ste. Michelle Dry Riesling Washington White Wine $8.99 1 bottle (750 ml)
- Hogue Riesling White Wine $9.99 1 bottle (750 ml)
Why it works: For ginger-garlic shrimp with cabbage/peppers and crispy potatoes, the safest (and most delicious) match is a Riesling that’s dry to just-off-dry: it has the acidity to refresh after fried/crisp textures, plus a touch of fruit to cushion garlic/ginger heat and any sweet chili/soy notes. If you’re keeping the stir-fry more citrusy and less spicy-sweet, Sauvignon Blanc also works—its snap and herbal notes play nicely with cabbage and peppers—but it’s less forgiving if the sauce runs spicy. For 2 people, stick with one 750 ml bottle.