This is a one-skillet, 20-minute meal that is an absolute go-to for me during a Whole30 – or during any night of the week where I don’t have the energy to get too fancy in the kitchen.
The best part of this Shrimp Stir-Fry is that you can sub in whatever veggies you prefer and sub out whatever ingredients you might not like (I see you, cilantro haters). During these times when you need to make your veggies stretch, this version calls on long-lasting cabbage and carrots to bulk up the dish.
- 1 pound shrimp
- ½ head cabbage, shredded
- 1 large carrot, shredded
- ½ red bell pepper, thinly sliced
- 3 scallions, sliced (white, green parts separated)
- 2 cloves garlic, chopped
- ¼ cup chopped cilantro
- 2 tablespoons coconut aminos
- 3 to 4 tablespoons coconut oil
- Salt and pepper
Heat 3 tablespoons coconut oil in a large skillet over medium-high heat. Add shrimp in a single layer and season with salt and pepper. Cook shrimp for 3 minutes per side.
Remove cooked shrimp from the pan and set aside on a plate.
Reduce heat to medium, and add in 1 tablespoon coconut oil (if needed). Add minced garlic and white portion of sliced scallions, cooking for about 1 minute.
Add in shredded cabbage, cooking for about 2 minutes to make room for other veggies. Add shredded carrots and sliced red bell pepper to the pan, season with salt and pepper, and continue cooking for about 5 to 7 minutes. Veggies should be cooked through, but still firm.
Turn off heat and stir in coconut aminos, green portion of scallions and cilantro. Return cooked shrimp to the skillet, stir to combine and adjust seasoning, as needed.