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.

Yield: 4 servings (serving size: 1 skewer, 1/2 cup cabbage, and 1 1/2 tablespoons sauce)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Marinate: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 219
  • Fat: 7.0g
  • Saturated fat: 1.0g
  • Protein: 23.4g
  • Carbohydrate: 16.6g
  • Cholesterol: 202mg
  • Iron: 4.2mg
  • Sodium: 602mg
  • Calories from fat: 28%
  • Fiber: 1.1g
  • Calcium: 159mg


  • 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


  1. Combine first 5 ingredients in a large heavy-duty zip-top plastic bag; add shrimp. Seal; toss to coat. Marinate in refrigerator 1 hour.
  2. Preheat broiler.
  3. 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.
  4. 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.
  5. 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.
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