CEimB: Shrimp Fried with Cabbage

by Joanne on February 10, 2011

First a tip.  I read that espresso beans might be a good source of UMPH on a run if you’re used to caffeine. I bought some dark chocolate beans, ate 2 before my run, and, as much as I love coffee and the beans, VOW NEVER TO EAT A CHOCOLATE COVERED COFFEE BEAN ON A RUN AGAIN! 

What’s the worst thing you have eaten to fuel a workout that made you feel ill?

And now, what’s cookin’ with the CEimBers

The pick this week is by Sarah of Sarah’s Kitchen Adventures. The last time I checked, Sarah had some AWESOME cherry cheesecake cookies! Would those be PERFECT for dessert?! I’d say so.

This dish should have rice in it but I’m not into doing any extra steps this week and that included cooking rice.  Our dish was simply Shrimp and Cabbage and it was great. It’s not a photogenic dish


but your mouth won’t care.


Makes 4 servings (even without the rice!)

· 1 TBS toasted sesame oil

· 4 scallions, thin sliced

· 1 TBS peeled, grated fresh ginger (gotta love that fresh smell!)

· 1 lb peeled, deveined raw shrimp

· 1 head of green cabbage, thin sliced

· 3 TBS low sodium soy sauce

· 2 TBS sesame seeds

Heat the sesame oil in a large skillet over medium – high heat. Add the scallions, ginger, cabbage and cook, stirring frequently for about 6 minutes. NOTE! I changed things around here. First no need for canola oil, I just used the sesame since I didn’t need to cook the rice. Second, instead of adding the SHRIMP with the scallions and ginger, I added the cabbage because the shrimp would become too tough if cooked too long. Add the shrimp and cook for another 3 to 4 minutes or until shrimp turns pink.

Stir in the soy sauce and sesame seeds and serve. 


Don’t be tempted to add any more seasonings.  There isn’t a lot to this recipe but it comes through with TONS of flavor.


I found it a bit salty but that was because I used organic Tamari sauce (no low sodium soy as recommended).

The end result:  Another terrific recipe by Ellie Krieger and chosen by Sarah. Great pick!

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  • At 2011.02.10 08:03, Heather said:

    Soy sauce is GREAT with shrimp!

    • At 2011.02.10 11:50, Sarah said:

      I am glad you liked it. Thanks for cooking along with me! And I agree, those cherry cheesecake cookies would be a great dessert. I gave all the leftovers away after the Superbowl because I knew if they were sitting around my house I would have scarfed them all down. 🙂

      • At 2011.02.10 12:47, Lori said:

        The worse thing I had was a Stonyfield yogurt drink before the run leg of my triathlon. It wasn’t so much the drink itself, but the fact that I pounded a bunch of water after hopping off the bike and then the yogurt smoothie (which I had tested previously and found it good before running). I was so full of liquid and the first part of the run was a steep downhill, so it sloshed around. Man – I thought for sure I was going to get cited for littering 😉

        • At 2011.02.10 13:47, Joanne said:

          I’m surprised that TWO beans could really have that much of an effect! Crazy. There were a few rare occasions last year when I had Chinese food for lunch and then went running a few hours later…bad idea. My pre-long run food is usually a larabar and a scoop of peanut butter!

          • At 2011.02.11 08:47, Joanne said:

            Yep – the two bean left a bad coating on my tongue and, even though I drank enough water to wash them down, I couldn’t shake the bitter taste.

            • […] CEimB: Shrimp Fried with Cabbage […]

              • At 2011.02.10 19:58, Bri said:

                Looks great, with or without rice! It seems like you didn’t even miss it!

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