20-Minute Shrimp Stir-Fry
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.
Servings: 2
Ingredients
- 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
Instructions
- 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.
- Serve.