NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

2 cups green cabbage

1 medium red bell pepper

0.5 cup shredded carrots

3 cloves garlic

1 tsp fresh ginger

1 tbsp olive oil

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

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

• 2

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

• 3

  Add the shrimp to the skillet in a single layer and sear for 2 minutes per side until pink and opaque.

• 4

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

• 5

  Lower the heat to medium and add the toasted sesame oil, minced garlic, and grated ginger to the pan.

• 6

  Sauté for 30 seconds until the aromatics are fragrant but not browned.

• 7

  Increase the heat slightly and add the shredded cabbage, sliced bell pepper, and shredded carrots.

• 8

  Sauté the vegetables for 4 to 6 minutes, stirring frequently, until they are tender-crisp.

• 9

  Return the cooked shrimp to the skillet and pour in the coconut aminos.

• 10

  Toss everything together for 1 minute to heat through and garnish with sliced green onions before serving.