Recipe description
June 20, 2026
Shrimp stir-fry with pointed cabbage
A quick shrimp stir-fry with cabbage and gut-friendly fiber.
88%
General Gut Health Match
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We found the following allergens in the recipe ingredients: shellfish, soy, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from cabbage and colorful vegetables.
- Includes diverse plant foods to support gut microbiota.
- Lean protein from shrimp helps balance the plate with fiber-rich vegetables.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Shrimp
300
gram
Pointed cabbage
1
bowl
Capsicum, green
1
piece
Carrot
1
piece
Soy sauce
2
tablespoon
Oil, olive
1
tablespoon
Garlic
2
clove
Ginger
1
teaspoon
Instructions
1
Heat the olive oil in a large wok over medium-high heat.
2
Add minced garlic and ginger; sauté until fragrant.
3
Add the shrimp, cooking until they turn pink.
4
Add sliced green bell pepper and carrot. Stir-fry for about 3 minutes.
5
Stir in the pointed cabbage and soy sauce, cooking for another 2-3 minutes until the cabbage is tender.
6
Serve hot and enjoy your quick shrimp stir-fry.
More Recipes For Your Gut
Nutrition
385 kcal
Calories
28 g
Protein
28 g
Carbohydrates
7 g
Fiber
6 g
Sugar
12 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
What makes this dish gut-friendly?
The crisp pointed cabbage provides prebiotic fiber and polyphenols; shrimp adds lean protein; the light sauce keeps the meal balanced and easy to digest.
Is pointed cabbage a good source of prebiotic fiber?
Yes — pointed cabbage contains fiber that feeds beneficial gut bacteria and also polyphenols.
Can I make this recipe if I don’t eat shrimp?
Yes. Substitute with tofu or tempeh for plant-based protein, or use chicken for a lean alternative.
How should I store leftovers?
Let it cool, then store in an airtight container in the fridge for up to 2 days; reheat gently.
What size of shrimp should I use, and how do I cook them safely?
Use peeled shrimp; about 150–200 g per serving; cook 2–3 minutes per side until pink and opaque; avoid overcooking.
How can I adjust the recipe for less spice or for kids?
Omit or reduce red pepper; use milder vegetables or substitute with sweet peppers; add a touch of honey or fruit juice to balance.
Is this dish gluten-free?
Yes—if you use a gluten-free sauce (tamari instead of soy sauce, gluten-free stock). Check labels of sauces.
Can I meal-prep this dish?
Yes. Stir-fry the components, cool, portion, and refrigerate; reheat quickly when ready to eat.
How does cooking time affect the cabbage texture?
A quick, high-heat stir-fry keeps the cabbage crisp; cooking longer will soften it.
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