Shrimp and Cabbage Stir fry
Quick, flavorful shrimp and cabbage stir-fry, a perfect balance of savory and crunchy textures.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 2 tbsp. Toasted Sesame Oil Divided
- 3 tbsp. Grated Fresh Ginger
- 1 tbsp. Minced Garlic
- 1 lb Large Shrimp
- 6 Scallions Sliced
- ½ Red Bell Pepper, Thinly Sliced
- 1 Bag Coleslaw Mix (16oz)
- ½ tsp. Salt
- 2 tbsp. Low Sodium Soy Sauce
- ½ cup Chopped Fresh Cilantro
Preparation
Step 1
Heat sesame oil in a large skillet over medium-high heat.
Step 2
Add the shrimp and cook for 1-2 minutes on each side or until they are pink and opaque. Remove the shrimp and set aside.
Step 3
In the same skillet, add the remaining tablespoon of sesame oil. Add the grated ginger and minced garlic, and stir-fry for about 30 seconds or until fragrant.
Step 4
Add the sliced white parts of the scallions and the red bell pepper to the skillet. Stir-fry for 2-3 minutes until the vegetables start to soften.
Step 5
Add the coleslaw mix to the skillet. Stir-fry for another 3-4 minutes, or until the cabbage is tender but still crisp.
Step 6
Sprinkle the salt over the vegetables and add the soy sauce. Mix well to combine all the ingredients.
Step 7
Add the cooked shrimp back into the skillet. Toss everything together and heat through for about a minute.
Step 8
Turn off the heat and stir in the chopped cilantro and the green parts of the scallions.
Step 9
Serve and Enjoy!
