Stir-Fried Chinese Cabbage and Shrimp

Chinese · 40 min · Shrimp · pescatarian, dairy-free, keto, low-carb, paleo

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Ingredients

• 1 pound Fresh shrimp, peeled and deveined
• 1 medium head Chinese cabbage (Napa cabbage)
• 3 cloves Garlic cloves, minced
• 1 inch piece Ginger, minced
• 3 tablespoons Coconut aminos (paleo soy sauce substitute)
• 1 teaspoon Sesame oil
• 2 tablespoons Cooking oil (e.g., avocado or coconut oil)
• 2 stalks Green onions, sliced

Method

1. Peel and devein the shrimp if not already done. Set aside.
2. Wash and chop the Chinese cabbage into bite-sized pieces.
3. Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat.
4. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove and set aside.
5. Add the remaining 1 tablespoon of oil to the wok. Sauté garlic and ginger until fragrant, about 30 seconds.
6. Add the chopped Chinese cabbage to the wok. Stir-fry for 4-5 minutes until wilted but still crisp.
7. Return the shrimp to the wok. Add coconut aminos and sesame oil. Stir well to combine and cook for another 2 minutes.
8. Remove from heat and garnish with sliced green onions. Serve hot.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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