Photo of Curried shrimp with Napa cabbage by WW

Curried shrimp with Napa cabbage

3 - 4
PersonalPoints™ per serving
Total Time
20 min
12 min
8 min


Reduced fat coconut milk

¼ cup(s)

Reduced-sodium chicken broth

2 Tbsp

Asian fish sauce

1 Tbsp

Garlic chili paste

1 Tbsp


¾ Tbsp


½ tsp

Canola oil

4 tsp

Minced ginger

1 Tbsp, peeled, fresh

Uncooked shrimp

1 pound(s), large, peeled, deveined

Curry powder

1 Tbsp

Shredded uncooked napa cabbage

8 cup(s), 2-inch pieces

Table salt

½ tsp

Fresh lime(s)

½ item(s), cut into 4 wedges


  1. Whisk together coconut milk, broth, fish sauce, garlic chili paste, cornstarch, and sugar in small bowl. Set aside.
  2. Heat wok or large skillet over high heat until drop of water sizzles in it. Add 2 teaspoons oil and swirl to coat pan. Add ginger and stir-fry until fragrant, about 10 seconds. Add shrimp to wok and arrange in single layer. Cook without stirring 1 minute; then stir-fry until shrimp are lightly browned, 30 seconds longer. Stir in curry powder.
  3. Add remaining 2 teaspoons oil to wok. Add cabbage and salt and stir-fry 30 seconds. Stir coconut milk mixture and add to wok. Stir-fry until shrimp are just opaque in center and cabbage is crisp-tender, 1–2 minutes. Serve with lime wedges.
  4. Serving size: 1½ cups


If you want to peel and devein the shrimp yourself, you will need about 1⅓ pounds for this recipe.