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My southern fried cabbage with shrimp is a sizzling skillet of scrumptiousness that transforms humble ingredients into highly developed delicacies, y'all!! Seasoned chopped cabbage fries up to soft, super-flavorful perfection alongside charred Cajun trinity veggies, plump seasoned shrimp, and crispy turkey bacon. Yep and yay...
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It's a South of the Mason-Dixon Line Masterpiece, Y'all...
Southern fried cabbage is a popular dish in the South that features frying chopped or shredded cabbage in a pan along with chopped vegetables and bacon or sausage. Because it's just as flavorful as it is frugal, it has stood the test of time with innumerable available variations of the basic recipe.
And, since the classic dish only takes about an hour to make, it's also a one-pot weeknight wonder that doubles as a Sunday dinner and a much-anticipated holiday dish.
My unique take on it includes the addition of seasoned shrimp, which release their juices into the soft, sweet cabbage flesh at the end of the cooking time. I also incorporate the browned Cajun trinity veggies and crispy crumbled turkey bacon to add depth and dimension to each delectable bite. Oh yeah!!!
Southern Fried Cabbage with Shrimp Ingredient Essentials & Substitutions
- I used a small cabbage that yielded 6 cups once chopped. You can use up to 8 cups of shredded or chopped cabbage. But, don't go over that amount or the rest of the ingredients will become unbalanced.
- This recipe will work with fresh, peeled, and deveined shrimp of any size. I used local 31/35-count shrimp in most of my dishes as I think it's the perfect all-around size for entrees, dips, appetizers, and even soups.
- Pork products don't agree with me. So, I use uncured turkey bacon as a replacement, which works super well in this recipe. It's the perfect background ingredient that amplifies the taste of the shrimp beautifully. However, you can use regular bacon if desired. Just know that the pork bacon flavor will be much more prominent in the dish if you use it instead of the turkey bacon.
- The Cajun trinity of chopped yellow onion, green bell pepper, and celery brings additional layers of interest and intrigue to each bite of this southern fried cabbage with shrimp. I wouldn't skip them if I were you. But, if you can only use one then definitely use the onion.
- High-heat olive oil and butter combine to make a sauce that enhances the flavors of the veggies, turkey bacon, and shrimp. It's honestly something that you have to experience for yourself to appreciate fully. That said, this southern fried cabbage with shrimp recipe will still turn out fantastic if you only have one or the other.
- I use jarred minced garlic. You'll need about 4 medium-sized cloves to substitute.
- The rest of the ingredients include common dried spices that you likely already have. You'll also need lemon zest, which amplifies the shrimp's natural flavors. Lemon pepper will work in a pinch, just use half of the amount called for the zest in the recipe.
How to Make Southern Fried Cabbage With Shrimp
To begin the recipe, season the shrimp and set aside.
Then, sprinkle the salt, black pepper, and cayenne pepper over the raw chopped cabbage. Toss to combine.
Heat a skillet over medium-high heat. Add a bit of cooking olive oil and the turkey bacon slices. Cook until crispy, then transfer to a paper towel-lined plate. Let cool, then crumble with your hands, or use kitchen shears to cut into strips.
There should be a small amount of turkey bacon grease and some bits stuck to the bottom of the skillet.
So, deglaze the pan with the chicken broth to pick up all of those pieces of deliciousness.
Now, add more oil and butter to the pan.
And, add the chopped onion, bell pepper, and celery to the skillet.
Continue cooking until the veggies brown.
Now, add the seasoned chopped cabbage to the mixture.
Continue cooking for a while. Then, add the garlic to the mixture when the southern fried cabbage is cooked to your liking.
Pour the chicken broth into the skillet.
Then, add the seasoning shrimp to the skillet and stir to combine. Cover the skillet partially, and continue cooking until the shrimp turn opaque and are cooked to at least 145 degrees Fahrenheit.
Finally, add the cut or crumbled turkey pieces back into the skillet, and stir to combine.
Remove the skillet from heat. Cover and let rest for a while so the steam will continue cooking the shrimp to the perfect texture.
And that's it, y'all!!
This southern fried cabbage with shrimp is an amazing recipe that you'll reach for repeatedly. It hits old school, with deep, rich caramelized cruciferous veggie flavors giving way to earthy crispy bacon bits before the BIG seasoned shrimp flavor release bang finish.
Yep. It's a medley of complementary flavors and textures that tantalize the tongue while remaining light and airy on the tummy. A one-pot wonder with a food-sexy vibe, this southern fried cabbage with shrimp is just as insanely good the first time as the 100th time. Indeed.
Share with those who are just as inspiring and revitalizing today as the day they captured your heart. Much food love, and see y'all on the yum side...
More Captivating Cabbage Recipes
I LOVE cabbage, y'all!! Here are some of my other favorite cabbage recipes.
Southern Fried Cabbage with Shrimp
Ingredients
For the Seasoned Shrimp
- 1 pound 31/35-count shrimp, peeled and deveined
- 1 teaspoon lemon zest
- 1 tablespoon dried parsley flakes
- ¼ teaspoon paprika
For the Southern Fried Cabbage
- 1 small head cabbage, cored and chopped about 6 to 8 cups
- salt, black pepper, and cayenne pepper to taste
- 3 tablespoons oil I use high-heat olive oil
- 2 to 3 tablespoons butter
- 4 slices uncured turkey bacon can also use pork bacon if desired
- 1 large yellow onion, chopped
- 1 large green bell pepper, chopped
- 3 celery ribs, trimmed and chopped
- 1 tablespoon minced garlic about 4 fresh cloves
- ⅓ cup chicken broth
Instructions
- Season the shrimp with the dried parsley flakes, paprika, and lemon zest. Set aside.
- Season the chopped cabbage with the salt, black pepper, and cayenne pepper.
- Heat a 12-inch cast iron skillet over medium-high heat.
- Pour 2 tablespoons of the high-heat olive oil into the skillet.
- Add the uncured bacon slices, and cook until crisp, about 5 to 8 minutes. Transfer to a paper towel-covered plate. Let cool, then cut into strips or crumble with your hands.
- Add the remaining oil and 2 tablespoons of the butter to the skillet along with the chopped onion, bell pepper, and celery.
- Cook until the veggies brown, stirring often, about 8 to 10 minutes. Use the other tablespoon of butter if needed.
- Add the chopped cabbage to the skillet, and fry it for about 10 minutes, stirring often.
- Stir the garlic into the skillet, then the chicken broth.
- Top the mixture with the shrimp, then stir to combine.
- Cook for about 5 minutes, stirring often, or until the shrimp turn opaque and a digital meat thermometer inserted into them reads at least 145 degrees Fahrenheit.
- Add the crispy bacon back to the skillet, and stir until incorporated.
- Remove the skillet from the heat. Cover, and let sit for 5 mintues. This final steaming process further tenderizes the shrimp, giving them the ideal texture that pairs perfectly with the fried cabbage.
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Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
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