Ultimate Fried Cabbage with Shrimp
Perfect for a flavorful weeknight dinner or low-carb comfort meal.
Servings: 4
Equipment
- 1 Large Skillet
Ingredients
- 1 large head green cabbage, shredded or chopped
- 1 lb large shrimp, peeled, deveined, tails removed
- 4 strips bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 tbsp olive oil or butter
- 1 tbsp Cajun seasoning, divided
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 1 tbsp apple cider vinegar
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Optional
- 1 cup andouille sausage, sliced
- 1/2 cup ½ diced tomatoes
- 1/2 tsp Old Bay seasoning
Instructions
- Chop the cabbage, dice the onion, slice the bell peppers, and mince the garlic. Pat the shrimp dry and season with salt, pepper, and ½ tablespoon of the Cajun seasoning.
- Heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5–7 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
- In the same skillet, cook the shrimp in a single layer for about 2 minutes per side, until pink and opaque. Remove and set aside to prevent overcooking.
- Add olive oil or butter to the skillet with the bacon fat. Sauté the onions for 3–4 minutes until translucent. Add bell peppers and garlic, cooking another 2–3 minutes until softened and fragrant.
- Stir in the shredded cabbage. Season with remaining Cajun seasoning, smoked paprika, salt, black pepper, and red pepper flakes (if using). Cook for 10–12 minutes, stirring occasionally, until tender but not mushy.
- Return the shrimp and bacon to the skillet. Drizzle with apple cider vinegar and toss well. Cook for 2 more minutes over low heat to allow flavors to blend. Adjust seasoning to taste.
- Remove from heat, sprinkle with fresh parsley, and serve with lemon wedges for squeezing over the top.
Notes
- Don’t overcook the shrimp: Remove them as soon as they turn pink to keep them tender and juicy.
- Customize the flavor: Add andouille sausage or Old Bay seasoning for extra smoky seafood depth.
- Keep texture in mind: Cook the cabbage until tender with a slight bite for the best flavor and consistency.
Nutrition
Calories: 528kcal | Carbohydrates: 25g | Protein: 34g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 208mg | Sodium: 1323mg | Potassium: 1063mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2843IU | Vitamin C: 184mg | Calcium: 195mg | Iron: 4mg