Ingredients 2 servings
- 1 tbsp
Coconut Oil (divided)
- 1 lb.
Shrimp (raw, peeled and deveined)
Garlic (cloves, minced)
- 1/2 tsp
Red Pepper Flakes
- 8 cups
Green Cabbage (finely sliced)
- Sea Salt & Black Pepper (to taste)
- 2 tbsps.
- Heat half the coconut oil in a large skillet over medium heat. Add the shrimp, minced garlic, lemon juice and red pepper flakes. Sauté until shrimp is pink and cooked through (about 2 to 3 minutes). Transfer the shrimp and juices into a bowl and cover to keep warm. Set aside.
- Place the skillet back over medium heat and add the remaining coconut oil. Add the green cabbage and season with sea salt and black pepper to taste. Sauté for about 8 to 10 minutes, stirring occasionally. The cabbage is done when it is softened and starting to brown.
- Add the shrimp and marinade back into the skillet and mix well. Divide onto plates and garnish with sesame seeds. Add extra red pepper flakes or hot sauce it you like it spicy. Enjoy!