This Shrimp Stir-Fry with Cabbage and Parsnips makes a filling and flavorful easy weeknight dinner. It’s Whole30, Paleo, and Gluten-free.
When it comes to a fast meal, it’s hard to beat a stir-fry.
And when it comes to a quick-cooking protein, it’s tough to top shrimp.
So, naturally, when you combine the two, you get the ideal time-conscious dish.
What’s also great about this recipe is that it’s:
- Whole30
- Paleo
- Pescatarian
- Low Carb
- Gluten-free
- Grain-free
- One pan
Best of all, you get to party with parsnips–one of the most underutilized root vegetables in my opinion!
Recipe Ingredients
For this stir-fry recipe you’ll need:
- shrimp: really any size will work for this recipe, but I like to opt for large shrimp (30-35 count).
- green cabbage: you’ll need about 4 cups shredded, which equals about half a small head.
- parsnips: the recipe uses a 1/2 pound, roughly 2 large parsnips
- red onion
- shiitake mushrooms
- garlic
- Chinese Five Spice powder: this delightful spice blend can usually be found in the spice isle of most grocery stores. If you’re feeling adventurous, you can even make your own.
- coconut oil
- rice vinegar
- coconut aminos
- fresh lime juice
- green onions
How to Cut Parsnips into Matchsticks
Cutting parsnips into matchsticks ensures they’ll get nice and tender in the relatively short cooking time of a stir-fry.
Here’s the easiest technique I’ve found to accomplish this.
After scrubbing and peeling the parsnips, slice them on the bias into thin cross-sections.
Stack a few cross-sections on top of each other, then slice them into thin, vertical strips.
Done and done–easy peasy! This matchstick technique works also great on other firm vegetables like carrots or daikon.
How to Make Shrimp Stir-Fry with Cabbage and Parsnips
Start by tossing the shrimp with 1/2 teaspoon of salt in a small bowl.
Heat one tablespoon of coconut oil in a large skillet or wok over medium high heat, then add the shrimp.
Cook the shrimp for 1-2 minutes per side until they are just cooked through. Transfer the shrimp to a plate, cover, and set aside.
Add another tablespoon of coconut oil to the skillet, then add in the sliced red onion and parsnips.
Sauté these for about 3-4 minutes until the parsnips start to get tender.
Add the shiitake mushrooms to the skillet and continue cooking for another 3-4 minutes until the mushrooms are tender.
Add in some minced garlic and cook until it is fragrant, about 30 seconds, then add the shredded cabbage along with a pinch of salt.
Cook, tossing occasionally, until the cabbage is tender and wilted, about 5 minutes or so.
Dump the shrimp back in the skillet, then pour in the rice vinegar and coconut aminos, and sprinkle in the Chinese Five Spice powder.
Give everything a good toss and cook for another 2-3 minutes until everything is heated through.
Remove the skillet from heat, then stir in some fresh lime juice.
Garnish with some sliced green onions and enjoy!
More Shrimp Recipes
Shrimp Stir-Fry with Cabbage and Parsnips
Ingredients
- 2 tablespoons coconut oil divided
- 1 pound large shrimp peeled and deveined
- 1 teaspoon fine sea salt divided
- 1/2 pound parsnips peeled and cut into matchsticks
- 1 cup red onion thinly sliced
- 4 ounces shiitake mushrooms sliced
- 1 tablespoon minced garlic
- 4 cups green cabbage finely shredded
- 2 tablespoons coconut aminos
- 2 tablespoons unseasoned rice vinegar
- 3/4 teaspoon Chinese Five Spice powder
- 2 teaspoons lime juice
- 3 green onions thinly sliced
Instructions
- Toss the shrimp with 1/2 teaspoon of sea salt in a small bowl.
- Heat one tablespoon of coconut oil in a large skillet over medium high heat. Add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side until they are just cooked through. Transfer the shrimp to a plate and cover to keep warm.
- Heat the remaining tablespoon of coconut oil in the skillet over medium high heat. Add the onion and parsnip and cook until tender, about 3-4 minutes
- Add the mushrooms the skillet and cook until tender, about 3-4 minutes
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the cabbage to the skillet along with 1/2 teaspoon of sea salt. Cook, tossing occasionally, until the cabbage is tender and wilted, about 5 minutes.
- Pour the coconut aminos and rice vinegar into the skillet, and sprinkle in the Chinese Five Spice powder. Add the shrimp back to the skillet, toss well, and cook for another 2-3 minutes.
- Stir in the lime juice and garnish with green onions before serving.
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