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Southern Fried Cabbage With Shrimp

Southern Fried Cabbage with Shrimp is a delightful blend of fresh cabbage, succulent shrimp, and smoky flavors that create a comforting and satisfying dish. Perfect for a weeknight dinner, this recipe is quick to prepare and packed with flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Southern
Servings 4 People
Calories 300 kcal

Equipment

  • 1 large skillet or frying pan
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 wooden spoon or spatula

Ingredients
  

  • 1 medium head green cabbage, chopped About 2 pounds.
  • 1 pound large shrimp, peeled and deveined
  • 4 slices bacon, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • ¼ teaspoon red pepper flakes Optional, for spice.
  • 1 juice of lemon

Instructions
 

  • Heat the large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove the bacon bits and set aside, leaving rendered fat in the skillet.
  • In the same skillet, add the diced onion and cook for about 3 minutes, until translucent. Add the minced garlic and red pepper flakes (if using), and sauté for an additional minute.
  • Add the chopped cabbage to the skillet, stirring to coat with the bacon fat. Cook for about 10 minutes, stirring occasionally, until the cabbage is tender.
  • While the cabbage is cooking, season the shrimp with salt, pepper, and paprika.
  • Once the cabbage is tender, push it to the sides of the skillet. Add olive oil to the center and place the seasoned shrimp in the skillet. Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque.
  • Mix the cabbage back into the skillet with the shrimp. Stir in the reserved bacon bits and the lemon juice. Cook for an additional 1-2 minutes to heat through.
  • Taste and adjust seasoning if needed, then remove from heat and serve warm.

Notes

Feel free to add other vegetables such as bell peppers or carrots for additional flavor and texture.
This dish can be served as a main course or alongside rice or cornbread to make it more filling.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave.