Roasted Shrimp & Cabbage with Sweet Chili-Soy Sauce

Roasted Shrimp & Cabbage

with Sweet Chili-Soy Sauce

35 MIN
4 Servings
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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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  • Nutrition
    PER SERVING
  • Calories
    410 Cals (est.)
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fresh
ingredients
Roasted Shrimp & Cabbage with Sweet Chili-Soy Sauce
Title
time-saving
tips & techniques
Sweet Chili Sauce
Ginger
How To: Peel Garlic
Sesame Seeds
Honey
How To: Chop Scallions
Jasmine Rice
Garlic
Scallions
How To: Safely Cut Round Vegetables
Soy Sauce
Cabbage
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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.

Roast the cabbage:
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.

Make the sauce & marinate the shrimp:
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.

Cook the rice:
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.

Roast the shrimp & cabbage:
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.

Serve your dish:
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!

Tips from Home Chefs

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Roasted Shrimp & Cabbage

Prepare the ingredients:
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.

Roast the cabbage:
Make the sauce & marinate the shrimp:
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.

Cook the rice:
Roast the shrimp & cabbage:
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!

Serve your dish:
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