Careme

Ingredients

• Large Raw Shrimp Peeled & Deveined Tail Off 12 oz $7.00 (sale)
• Organic Napa Cabbage ~3/4 lb (about 1/2 large head) $3.49/lb
• Organic Ginger Root 1 Tbsp grated (about a 1-inch knob) $3.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Organic Long English Cucumber (optional side garnish) 1/2 cucumber, thinly sliced $2.29
• Soy sauce 2½ Tbsp
• Rice vinegar (or apple cider vinegar) 1½ Tbsp
• Sesame oil (optional) 1 tsp
• Neutral oil (canola/avocado) 1½ Tbsp
• Honey or sugar 1 tsp
• Crushed red pepper or chili flakes to taste
• Cooked rice or noodles About 2 cups cooked (for 2 servings)

Instructions

1. Prep: Cook rice/noodles if using. Pat shrimp very dry and lightly salt. Thinly slice napa cabbage (separate thicker ribs from leafy tops if you want more even cooking). Grate ginger and mince garlic. If using cucumber, slice and toss with a splash of vinegar and a pinch of salt; set aside.
2. Make quick sauce: In a small bowl, mix soy sauce, rice vinegar, honey/sugar, 2 Tbsp water, and chili flakes. Stir in sesame oil if using.
3. Sauté shrimp (stove): Heat 1 Tbsp neutral oil in a large skillet over medium-high. Add shrimp in a single layer; cook 60–90 seconds per side until just opaque. Transfer to a plate.
4. Cook cabbage: Add remaining 1/2 Tbsp oil to the skillet. Add ginger and garlic; stir 15 seconds. Add the napa cabbage ribs first with a pinch of salt; stir-fry 2 minutes. Add leafy tops; cook 2–3 minutes until wilted but still bright.
5. Glaze & combine: Pour in the sauce; simmer 30–60 seconds. Return shrimp to the pan and toss just until coated and heated through (30–45 seconds).
6. Serve: Spoon over rice/noodles. Top with the quick-pickled cucumber on the side for crunch.