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.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time:

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 218 kcal per serving

Ingredients

1 lb - shrimp
½ heads - cabbage
1 - carrot
½ - red bell pepper
3 - scallions
2 cloves - garlic
¼ cup - cilantro
2 tablespoons - coconut aminos
3 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.

Nutrition