Quick Shrimp & Rice Cakes with Cabbage & Black Bean Sauce

Quick Shrimp & Rice Cakes

with Cabbage & Black Bean Sauce

30 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
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

Inspired by Korean tteokbokki, this crowd-pleasing recipe combines plump shrimp and chewy rice cakes in our irresistibly savory and spicy sauce—balanced by a touch of cooling crème fraîche. We’re also tossing in thin ribbons of cabbage, which provide heartiness and just a hint of contrasting texture.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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tips & techniques
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot with water and add a pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, combine the soy glaze, black bean sauce, sesame oil, ¼ cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Start the shrimp:
2 Start the shrimp:

Pat the shrimp dry with paper towels; season with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped ginger and garlic and sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the seasoned shrimp and cook, stirring occasionally, 1 to 2 mintues, or until slightly opaque.

Add the cabbage & sauce:
3 Add the cabbage & sauce:

Add the sliced cabbage to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sauce and cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and the shrimp are opaque and cooked through. Turn off the heat.

Cook the rice cakes:
4 Cook the rice cakes:

While the shrimp and cabbage cook, add the rice cakes to the pot of boiling water and cook 2 to 3 minutes, or until tender. Drain thoroughly.

Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked rice cakes and 1 tablespoon of olive oil to the pan of cooked shrimp and cabbage. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. Turn off the heat and stir in the crème fraîche. Season with salt and pepper to taste. Serve the finished rice cakes garnished with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot with water and add a pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, combine the soy glaze, black bean sauce, sesame oil, ¼ cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

2 Start the shrimp:

Pat the shrimp dry with paper towels; season with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped ginger and garlic and sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the seasoned shrimp and cook, stirring occasionally, 1 to 2 mintues, or until slightly opaque.

Start the shrimp:
Add the cabbage & sauce:
3 Add the cabbage & sauce:

Add the sliced cabbage to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sauce and cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and the shrimp are opaque and cooked through. Turn off the heat.

4 Cook the rice cakes:

While the shrimp and cabbage cook, add the rice cakes to the pot of boiling water and cook 2 to 3 minutes, or until tender. Drain thoroughly.

Cook the rice cakes:
Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked rice cakes and 1 tablespoon of olive oil to the pan of cooked shrimp and cabbage. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. Turn off the heat and stir in the crème fraîche. Season with salt and pepper to taste. Serve the finished rice cakes garnished with the sliced green tops of the scallions. Enjoy!

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