With this kimchi shrimp stir fry, succulent shrimp are marinated in garlic, ginger and kimchi sauce and then stir fried with butter and vegetables, including kimchi. Besides the short marinating time, this recipe can be prepped and cooked in under 20 minutes, making it an easy and quick weeknight dish the whole family will enjoy!
The kimchi flavor complements the shrimp very well. Serve it over basmati rice or your favorite kind of rice.
If you like shrimp for dinner: You can also check out my tutorial for how to grill jumbo shrimp or these shrimp balls and electric skillet shrimp.
This ground beef stir fry is also easy, quick and delicious.
Kimchi Shrimp Ingredients
- shrimp - Peeled and deveined.
- butter (not pictured) - To cook the shrimp in.
- olive oil - Regular olive oil is suitable for sautéing and stir-frying.
- napa cabbage - Napa cabbage (a type of Chinese cabbage) is softer and sweeter than other types and has a more mild taste, letting the kimchi spices shrine through in this recipe. If you can't find it, it is perfectly fine to substitute it with your typical green cabbage. Just note that the green cabbage may take longer to cook, as the leaves are thicker and not as tender. I also love bok choy in stir fries.
- broccolini - Although you can substitute regular broccoli for the broccolini in this recipe, I recommend you give the broccolini a try. I picked quicker cooking vegetables for this recipe to keep it quick and easy.
- kimchi + the brine - Seafood and kimchi pair well together. After all, kimchi is typically made with seafood products and these can include: fish sauce, salted baby shrimp, anchovy extract, etc. Even the vegan varieties usually contain products from the sea, such as sea vegetables (seaweed), to help provide that umami flavor kimchi is known for.
- To serve - Basmati rice, lime wedges and green onions.
*Check recipe card for full ingredient amounts.
Pro Tip: If the broccolini stems are very thick, you can slice them in half so that they cook quicker.
How to Make it
- Marinate shrimp. Marinate the shrimp with the garlic, ginger and kimchi brine for 30 minutes.
- Cook shrimp. Heat a large skillet or wok over medium heat. Add the butter and let it melt. Add the shrimp and let them cook in the butter until they turn pink and opaque (no longer translucent), about 2 minutes per side. Remove the shrimp/butter and reserve.
- Cook vegetables. In the same pan/wok, add the olive oil and turn up the heat to medium-high. Add the cabbage, red peppers, and broccolini. Stir fry for a few minutes, until veggies are crisp-tender. Add the kimchi and soy sauce and stir fry for 1 more minute. Turn off the heat.
- Return shrimp to pan. Add the reserved shrimp with the butter back to the pan with the veggies.
- Serve. Serve immediately over basmati rice with lime wedges on the side. Garnish with the green onions.
Recipe FAQs
Some kimchi does contain salted fermented shrimp, dried shrimp or shrimp paste. It helps to give the kimchi salty, umami flavor.
This kimchi shrimp has an estimated 151 calories per serving. There are 4 servings in total.
Leftovers can be stored in a covered container in the fridge for up to 3 to 4 days.
More Kimchi Recipes To Try
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📋Recipe
Kimchi Shrimp Stir Fry
Ingredients
For the Marinade
- 1 ½ pounds shrimp - peeled and deveined
- 3 cloves garlic - minced
- 1 tablespoon ginger - grated
- 2 tablespoons kimchi brine - from the jar of kimchi
For the Stir Fry
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 cups napa cabbage (or green cabbage) - shredded
- 1 red bell pepper - sliced
- 1 bunch broccolini - cleaned and bottoms trimmed
- ¾ cup kimchi
- 2 ½ tablespoons soy sauce
To Serve
- basmati rice - cooked
- lime wedges
- green onions - sliced
Instructions
- Marinate the shrimp with the garlic, ginger and kimchi brine for 30 minutes.1 ½ pounds shrimp, 3 cloves garlic, 1 tablespoon ginger, 2 tablespoons kimchi brine
- Heat a large skillet or wok over medium heat. Add the butter and let it melt.3 tablespoons butter
- Add the shrimp and let them cook in the butter until they turn pink and opaque (no longer translucent), about 2 minutes per side. Remove the shrimp/butter and reserve.
- In the same pan/wok, add the olive oil and turn up the heat to medium-high.1 tablespoon olive oil
- Add the cabbage, red peppers, and broccolini. Stir fry for a few minutes, until veggies are crisp-tender.2 cups napa cabbage (or green cabbage), 1 red bell pepper, 1 bunch broccolini
- Add the kimchi and soy sauce and stir fry for 1 more minute. Turn off the heat.¾ cup kimchi, 2 ½ tablespoons soy sauce
- Add the reserved shrimp with the butter back to the pan with the veggies.
- Serve immediately over basmati rice with lime wedges on the side. Garnish with the green onions.
Equipment
Notes
- If the broccolini stems are very thick, you can slice them in half so that they cook quicker.
- Although you can substitute regular broccoli for the broccolini in this recipe, I recommend you give the broccolini a try. I picked quicker cooking vegetables for this recipe to keep it quick and easy.
- Leftovers can be stored in a covered container in the fridge for up to 3 to 4 days.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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