Shrimp Stir-Fry with Cabbage and Parsnips
This Shrimp Stir-Fry with Cabbage and Parsnips makes a filling and flavorful easy weeknight dinner. It's Whole30, Paleo, and Gluten-free.
Servings 4
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.