Posted in Fish, Saute`, Shrimp

Asian influence for tonight…

I was in the mood for an Asian flavor for dinner and here is what I came up with:

Sauteed Shrimp with Roasted Cabbage

Asian Sautéed Shrimp with Roasted Cabbage

Serves 4

Prep time: 10 minutes

Cook time: 35 minutes

Preheat oven 425o

Estimated values per serving:

Calories = 290                                              Fat = 4 grams


1 small head of cabbage – shredded

1 ½ pounds shrimp – skinned, deveined with tails removed

2 cloves garlic – minced

¼ cup rice wine vinegar

¼ cup low fat chicken broth

1 tablespoon grated fresh ginger

1 teaspoon Hoisin sauce

½ teaspoon chili garlic sauce

2 tablespoons honey

1 tablespoon soy sauce

1 teaspoon cornstarch

½ tablespoon toasted sesame seeds


  1. Place shredded cabbage on a roasting pan in a single layer.  Roast 35 – 40 minutes until tender and slightly browned.
  2. During the last 10 minutes of roasting the cabbage, heat a large skillet on medium high heat, spray with cooking spray  and ads shrimp. 
  3. Sauté shrimp for 5 – 7 minutes until pink.  Add garlic and sauté for 1 minute. 
  4. In a small bowl, combine vinegar, chicken broth, ginger, Hoisin sauce, chili sauce, soy sauce and cornstarch and stir together.
  5. Add sauce mixture to skillet and cook until bubbly and slightly thickened.  Remove from heat.
  6. Remove cabbage from the oven, spoon onto a serving platter and pour shrimp and sauce on top.  Top with sesame seeds and serve.