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Roasted Shrimp & Cabbage
with Sweet Chili-Soy Sauce
35 MIN
4 Servings
From the Test Kitchen
For hands-off cooking, we’re marinating shrimp in a savory-sweet sauce of soy, honey, and sweet chili, then roasting them on the same sheet pan as our cabbage. Fluffy jasmine rice is perfect for soaking up the rich flavors of the extra sauce—drizzled over just before serving.
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NutritionPER SERVING
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Calories410 Cals (est.)
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instructions
1
Prepare the ingredients:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the garlic.
2
Roast the cabbage:
Line a sheet pan with aluminum foil. Place the diced cabbage, chopped ginger, and sliced white bottoms of the scallions on the foil. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully move the roasted cabbage to one side of the sheet pan.
3
Make the sauce & marinate the shrimp:
While the cabbage roasts, in a large bowl, combine the chopped garlic, soy sauce, sweet chili sauce, sesame seeds, and honey (kneading the packet before opening). Transfer half the sauce to a small bowl and set aside for serving. Pat the shrimp dry with paper towels; season with salt and pepper. Transfer to the large bowl of remaining sauce; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
4
Cook the rice:
While the shrimp marinate, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Cover to keep warm.
5
Roast the shrimp & cabbage:
While the rice cooks, transfer the marinated shrimp (discarding any excess marinade left in the bowl) to the other side of the sheet pan of roasted cabbage. Carefully arrange in an even layer. Roast 5 to 7 minutes, or until the shrimp are opaque and cooked through. Remove from the oven. Stir the roasted shrimp and cabbage to combine.
6
Serve your dish:
Serve the roasted shrimp and cabbage with the cooked rice. Top with the reserved sauce. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the garlic.
2
Roast the cabbage:
Line a sheet pan with aluminum foil. Place the diced cabbage, chopped ginger, and sliced white bottoms of the scallions on the foil. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully move the roasted cabbage to one side of the sheet pan.
3
Make the sauce & marinate the shrimp:
While the cabbage roasts, in a large bowl, combine the chopped garlic, soy sauce, sweet chili sauce, sesame seeds, and honey (kneading the packet before opening). Transfer half the sauce to a small bowl and set aside for serving. Pat the shrimp dry with paper towels; season with salt and pepper. Transfer to the large bowl of remaining sauce; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
4
Cook the rice:
While the shrimp marinate, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Cover to keep warm.
5
Roast the shrimp & cabbage:
While the rice cooks, transfer the marinated shrimp (discarding any excess marinade left in the bowl) to the other side of the sheet pan of roasted cabbage. Carefully arrange in an even layer. Roast 5 to 7 minutes, or until the shrimp are opaque and cooked through. Remove from the oven. Stir the roasted shrimp and cabbage to combine.
6
Serve your dish:
Serve the roasted shrimp and cabbage with the cooked rice. Top with the reserved sauce. Garnish with the sliced green tops of the scallions. Enjoy!
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