Fusion
Quick Shrimp and Cabbage Stir-fry with Avocado
A vibrant and healthy stir-fry featuring shrimp and cabbage, topped with creamy avocado and a zesty lime dressing.
About this recipe
Quick Shrimp and Cabbage Stir-fry with Avocado is a fusion lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around shrimp, and it takes around 20 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 200g shrimp
- 2 cups shredded cabbage
- 1/4 medium, sliced onion
- 1 tbsp vegetable oil
- 1 tbsp soya sauce
- 1/2 tsp all purpose season
- to taste salt
- to taste black pepper
- 1/2, sliced avocado buy
- 1/2 lime buy
Equipment
Method
- 1
Peel and devein shrimp if necessary. Season with salt and pepper.
~3 min
- 2
Heat vegetable oil in the wok over medium-high heat. Add sliced onion and stir-fryStir-fry.Cook small pieces fast over high heat while constantly moving them.Glossary → for 1 minute until slightly softened.
~1 min
- 3
Add shredded cabbage and stir-fryStir-fry.Cook small pieces fast over high heat while constantly moving them.Glossary → for 3-4 minutes until crisp-tender.
~4 min
- 4
Add the shrimp to the wok and cook until pink and cooked through, about 2-3 minutes.
~3 min
- 5
Stir in soya sauce and all-purpose seasoning. Toss to coat everything evenly.
~1 min
- 6
Remove from heat. Squeeze fresh lime juice over the stir-fryStir-fry.Cook small pieces fast over high heat while constantly moving them.Glossary →.
~1 min
- 7
Serve immediately, topped with sliced avocado.
~1 min
Smart swaps
Out of something? Try one of these.
- Prawns
- sliced fish, squid, or chicken; firm tofu for a veg version.
- Lime
- lemon, or a splash of rice vinegar for the acidity.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
Cook's notes
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Roll the lime firmly on the bench before juicing — you’ll get noticeably more juice out of it. How to juice a lime →
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Quick Shrimp and Cabbage Stir-fry with Avocado take to make? +
Around 20 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: frying pan / wok, gas stove. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Prawns → sliced fish, squid, or chicken; firm tofu for a veg version; Lime → lemon, or a splash of rice vinegar for the acidity; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water. See the full list of smart swaps above.
Can I make Quick Shrimp and Cabbage Stir-fry with Avocado ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
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