Shrimp & Cabbage Stir-fry

Shrimp & Cabbage Stir-fry

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  • 8 oz raw shrimp
  • 1/2 cup fish stock, divided or vegetable broth
  • 3 cups green cabbage, shredded
  • 1 cup onion, minced
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp Celtic sea salt
  • 1 Tbsp coconut aminos or Bragg Liquid Aminos or tamari soy sauce
  • 2 Tbsp lemon juice


  • In a large skillet, cook shrimp in 1/4 cup of fish stock until pink. Remove and set aside.
  • In the same pan, add the rest of the fish stock, cabbage, onion, garlic, ginger, red pepper flakes and salt. Cook until cabbage is tender.
  • Return the shrimp to the pan, then add coconut aminos. Stir until the ingredients are well combined.
  • Just before the dish is ready, add lemon juice, stir once more, then serve hot.


1 serving = 4 oz protein, 2 cups vegetable