Kimchi Shrimp Stir Fry
This kimchi shrimp stir fry consists of succulent shrimp marinated in garlic, ginger and kimchi sauce and then stir fried with butter and vegetables, including kimchi.
Servings: 4
Calories: 151kcal
Equipment
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.
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
Calories: 151kcal | Carbohydrates: 8g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 721mg | Potassium: 196mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2065IU | Vitamin C: 88mg | Calcium: 71mg | Iron: 1mg
