Dinner
Shrimp and Mushroom Stir-Fry with Kimchi
Browned mushrooms, shrimp and tangy cabbage kimchi cook in one skillet with toasted sesame oil.
- Yield
- 4 servings
- Cuisine
- Korean-inspired
Serving ideas
Spoon over rice, noodles or warm rice cakes.
Ingredients
See the ingredient checklist
- 2 tbsp neutral oil
- 1 lb button or cremini mushrooms, sliced
- kosher salt and black pepper, to taste
- 1 lb medium shrimp, peeled
- 1 cup cabbage kimchi, packed and cut into bite-size pieces
- 2 tbsp kimchi brine
- 2 tsp toasted sesame oil
- cilantro leaves and tender stems, for serving
Before you cook
Let the mushrooms sit briefly between stirs so the edges take on color.
How to make Shrimp and Mushroom Stir-Fry with Kimchi
Heat the neutral oil in a large skillet over medium-high. Add the mushrooms and season lightly with salt and pepper. Cook 8 to 11 minutes, stirring every minute or two so they can brown.
Lower the heat to medium. Add the shrimp, kimchi, brine and sesame oil. Stir for 2 to 4 minutes, until the shrimp are opaque throughout. Finish with cilantro and taste before adding more salt.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Shrimp and Mushroom Stir-Fry with Kimchi
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Instructions
- Heat the neutral oil in a large skillet over medium-high. Add the mushrooms and season lightly with salt and pepper. Cook 8 to 11 minutes, stirring every minute or two so they can brown.
- Lower the heat to medium. Add the shrimp, kimchi, brine and sesame oil. Stir for 2 to 4 minutes, until the shrimp are opaque throughout. Finish with cilantro and taste before adding more salt.