Hot-and-Sour Shrimp with Chinese Cabbage

You can also grill these zesty shrimp. Place the shrimp skewers on a grill rack coated with cooking spray; grill the shrimp 4 minutes on each side or until done.


4 servings (serving size: 1 skewer, 1/2 cup cabbage, and 1 1/2 tablespoons sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 7 Minutes
Marinate: 1 Hours

Nutritional Information

Calories 219
Fat 7.0 g
Satfat 1.0 g
Protein 23.4 g
Carbohydrate 16.6 g
Cholesterol 202 mg
Iron 4.2 mg
Sodium 602 mg
Caloriesfromfat 28 %
Fiber 1.1 g
Calcium 159 mg


1/4 cup orange marmalade
1 tablespoon olive oil
2 tablespoons fresh lime juice
2 tablespoons garlic chile sauce (such as House of Thai)
1/4 teaspoon salt
1 1/2 pounds jumbo shrimp (about 20), peeled and deveined
Cooking spray
1 teaspoon vegetable oil
1 teaspoon dark sesame oil
6 cups shredded napa (Chinese) cabbage
1/4 teaspoon salt


Combine first 5 ingredients in a large heavy-duty zip-top plastic bag; add shrimp. Seal; toss to coat. Marinate in refrigerator 1 hour.

Preheat broiler.

Remove shrimp from marinade, reserving marinade. Pour reserved marinade into a small microwave-safe bowl. Microwave at HIGH 30 seconds or until marinade boils; set aside.

Thread shrimp onto 4 (8-inch) skewers. Place skewers on a broiler pan coated with cooking spray; broil 5 minutes or until done. Keep warm.

Heat vegetable and sesame oils in a large nonstick skillet over high heat; add cabbage. Cook 2 minutes or until cabbage wilts; sprinkle with salt. To serve, arrange shrimp on top of cabbage; drizzle with marinade.