NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

2 cups green cabbage

0.5 cup carrots

1 tbsp toasted sesame oil

2 cloves garlic

1 tsp fresh ginger

2 tbsp coconut aminos

1 tbsp lime juice

0.5 tsp sriracha sauce

2 stalks green onions

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the shrimp dry with paper towels and season evenly with sea salt and black pepper.

• 2

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the shrimp to the pan in a single layer and sear for 2 minutes per side until pink and opaque, then remove and set aside.

• 4

  In the same pan, add the minced garlic and grated ginger, sautéing for 30 seconds until aromatic.

• 5

  Add the shredded cabbage and carrots to the skillet, stir-frying for 3 to 4 minutes until the vegetables are slightly softened but still retain a crisp bite.

• 6

  In a small bowl, whisk together the coconut aminos, lime juice, and sriracha sauce.

• 7

  Return the cooked shrimp to the pan and pour the sauce over the mixture, tossing everything together for 1 minute to glaze.

• 8

  Garnish the stir-fry with thinly sliced green onions and sesame seeds before serving immediately.