Ginger Shrimp Stir-Fry with Cabbage, Peppers & Crispy Potatoes
A fast, savory stir-fry with sale shrimp, spring cabbage, mushrooms, and sweet peppers over crisp-tender noodles of cabbage and quick pan-roasted potatoes. It gives you a totally different flavor profile from your recent meals while still using smart seasonal produce.
Back to full listIngredients
- Colossal Shrimp 16/20 (Previously Frozen) 1 lb $7.99/lb sale
- Green Cabbage 3/4 lb $0.59/lb sale
- Kroger Whole White Mushrooms 8 oz $2.79/8 oz
- Fresh Large Green Bell Pepper 1 $1.50 each
- Yukon Gold Potatoes 3/4 lb $1.49/lb
- Jumbo Yellow Onion 1/2 medium $1.49/lb
- Garlic 2 cloves $1.50 each
- Ginger Root 1-inch piece $4.99/lb
- Green Onions 1 bunch $1.50 each
Instructions
- Prep 3/4 lb Yukon Gold potatoes ($1.12 from $1.49/lb) by cutting into very small 1/2-inch pieces. Thinly slice 3/4 lb green cabbage ($0.44 from $0.59/lb sale). Slice 8 oz white mushrooms ($2.79), 1 green bell pepper ($1.50), and 1/2 medium yellow onion (about $0.40). Mince 2 garlic cloves (about $0.20) and grate 1 inch ginger root (about $0.20). Slice 1 bunch green onions ($1.50), separating white and green parts. Peel and pat dry 1 lb shrimp ($7.99 sale) if needed.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the 3/4 lb diced Yukon Gold potatoes ($1.12) with 1/2 teaspoon salt and cook 8 to 10 minutes, stirring occasionally, until browned and nearly tender. Transfer to a plate.
- Add another 1 tablespoon oil to the skillet. Add the white parts of the 1 bunch green onions ($1.50), the sliced 1/2 medium yellow onion ($0.40), minced 2 garlic cloves ($0.20), and grated 1 inch ginger ($0.20). Stir 30 seconds until fragrant.
- Add the sliced 8 oz mushrooms ($2.79) and the 1 green bell pepper ($1.50). Cook 3 to 4 minutes until the mushrooms soften and the pepper begins to blister.
- Add the 3/4 lb sliced green cabbage ($0.44 sale) and cook 2 minutes, tossing, until it starts to wilt but keeps some crunch. Return the browned 3/4 lb diced Yukon Gold potatoes ($1.12) to the skillet.
- Push the vegetables to the side and add the 1 lb shrimp ($7.99 sale). Season with 1/2 teaspoon salt and black pepper. Cook 1 to 2 minutes per side until the shrimp turn pink and curl. Toss everything together. If you have pantry soy sauce, add 1 to 2 tablespoons now; if not, season with a little extra salt and a squeeze of lemon if available.
- Top with the green parts of the 1 bunch green onions ($1.50) and serve hot.
- Wine note: an off-dry Riesling is especially forgiving with ginger and any salty-savory seasoning, while Grüner Veltliner is excellent if you want something dry and fresh with all the vegetables.
Cook time: 30 minutes
Estimated cost: $11-15
Health notes: About 430-540 calories per serving. High in protein and relatively light, with lots of vegetables and less starch than a rice-based stir-fry. Shrimp provides lean protein and minerals, and cabbage adds fiber and vitamin C.
Drink pairing: Try an off-dry Riesling or a Grüner Veltliner. Riesling handles the savory-sweet stir-fry balance and any extra chile heat, while Grüner Veltliner is snappy and vegetable-friendly with cabbage and peppers.