Cut the cabbage into bite-sized pieces. Peel and zest the yuzu, removing the white pith, and slice the zest thinly. Squeeze the yuzu for 1 tbsp of juice. Slice the garlic thinly.

Heat salad oil and garlic in a frying pan over low heat until fragrant. Add the peeled shrimp and stir-fry over medium heat.

Once the shrimp changes color, add the cabbage and yuzu zest. Stir-fry until the cabbage is tender.