EGG-FREE, NUT-FREE
While shrimp is great because it cooks so quickly, you have to watch it closely to make sure it doesn’t become overcooked and rubbery. The shrimp is done when the exterior is pink and the center is opaque with just a little white color. Using a large pan is crucial for this dish, as it helps the shrimp cook evenly and allows all the flavors to meld together at the end.
Makes 4 servings
Prep time: 15 minutes
Cooking time: less than 15 minutes
2 tablespoons coconut oil or ghee
1 medium onion, diced
3 garlic cloves, minced
½ teaspoon ground ginger
1 pound large shrimp, peeled and deveined
Sea salt and freshly ground black pepper
1 teaspoon sriracha sauce
½ head cabbage, cut into 1-inch pieces
1 red bell pepper, diced
2 tablespoons coconut aminos
1 tablespoon chopped fresh cilantro
1. In a large skillet, melt 1 tablespoon of the coconut oil over medium heat. Add the onion, garlic, and ginger and cook, stirring, for 2 to 3 minutes.
2. Add the shrimp, salt, black pepper, and sriracha and cook, stirring, until the shrimp are pink and opaque, 3 to 4 minutes. Remove the mixture from the skillet and set aside.
3. Melt the remaining 1 tablespoon coconut oil in the skillet. Add the cabbage and bell pepper and stir. Stir in the coconut aminos and cook, stirring, until the cabbage softens and wilts, 5 to 6 minutes.
4. Return the shrimp mixture to the skillet and stir until combined and warm, 1 to 2 minutes. Remove the skillet from the heat and stir in the cilantro. Serve warm.
Change it up: Swap out the shrimp for diced chicken.