Ingredients

The following ingredients have 4 Servings
  • 1 pound shrimp (peeled and deveined, tail removed)
  • 2 Tbsp olive oil (or avocado oil or canola oil)
  • 1 cup onion (diced; small onion)
  • 2 garlic cloves (pressed or minced)
  • 1 Tbsp ginger (grated or minced or 1 teaspoon ground ginger)
  • 3 Tbsp soy sauce, low-salt (or coconut aminos)
  • 1 Tbsp rice vinegar (unseasoned or seasoned for a sweeter taste)
  • 16 ounces coleslaw
  • 1 Tbsp toasted sesame oil
  • salt and pepper to taste
  • sliced green onions or sesame seeds, optional (for garnish)

Instruction

  • Heat 2 Tablespoon of olive oil over medium-high heat. Add shrimp to skillet and stir to coat with oil. Arrange shrimp in a single layer and allow to cook for 3 minutes. Stir and cook for about 2-3 minutes more or until shrimp are pink and cooked through. Remove shrimp to serving plate, leaving behind excess oil and keep warm.
  • Add onions to the skillet and cook for about 5 minutes to soften. Add garlic and ginger and cook for 1 minute more. If there is no oil left in the skillet, then add another teaspoon.
  • Add coleslaw mix to the skillet. Stir and cook for about 5 minutes or until the cabbage is crisp tender.
  • Stir in cooked shrimp, soy sauce, rice vinegar, and sesame oil and cook for 1-2 minutes more.
  • Remove from heat, season with salt and pepper and top with green onions or sesame seeds, if using.