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.
Leftovers can be stored in a covered container in the fridge for up to 3 to 4 days.