NUTRITION

SERVINGS

INGREDIENTS

7 oz raw Shrimp, peeled and deveined

175g Sweet Potato, peeled and cubed

1.5 cups Green Cabbage, shredded

1 tsp Avocado Oil

1 tbsp Coconut Aminos

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

PREPARATION

• 1

  Place the cubed sweet potato in a pot of water and bring to a boil, cooking for 12-15 minutes until tender.

• 2

  Drain the sweet potato and mash thoroughly until smooth, adding a splash of water or pinch of salt if needed for texture.

• 3

  While the potato cooks, heat the avocado oil in a large skillet over medium-high heat.

• 4

  Add the shrimp to the skillet and sear for 2 minutes on each side until they are pink and opaque.

• 5

  Remove the shrimp from the skillet and set aside on a plate.

• 6

  In the same skillet, add the minced garlic, grated ginger, and shredded cabbage.

• 7

  Sauté the cabbage for 3-4 minutes until it begins to soften but retains a slight crunch.

• 8

  Return the shrimp to the skillet and pour in the coconut aminos, tossing everything together for 1 minute to glaze.

• 9

  Plate the sweet potato mash and top with the seared shrimp and cabbage stir-fry.