Originally made this dish a few years ago. I converted the dish to Keto with low carbs, and plenty of healthy fats. In this version, we replaced the snap peas with snow peas. Noodles are not and option, so we replaced noodles with shredded cabbage. Check it out.
|16 med shrimp peeled (41-50)||1 green onion top only|
|½ head of thinly sliced cabbage||¼ red bell pepper small dice|
|1 med celery stalk finely sliced||1 tbsp butter|
|½ small onion finely sliced||1 jalapeno peppers|
|½ tsp oriental sesame seed oil||¼ cup no sodium chicken broth, split|
|1 tbsp minced ginger||1 tbsp tamari|
|3 garlic cloves minced||4 snow peas, chopped|
|½ carrot sliced thin||2 tbsp Avocado Oil, seperated|
|1 tsp sesame seeds|
Peel, then dry shrimp with paper towels and set aside. Begin to prep the veggies by grating the ginger and garlic into separate small bowls. Julienne carrots and celery, dice the red peppers and jalapenos. Thinly slice onions and cabbage. Clean snow peas by removing the vein and slice along with the green onions.
Bring a WOK or large skillet up to medium high heat. Stir fry in half of a tablespoon of avocado oil the onions, carrots, celery and snow peas about 2 minutes. Move the veggies to the side of the WOK and add the other half tablespoon of avocado oil and then the cabbage. Toss everything together with the addition of an 1/8 cup of chicken stock. Continue cooking for a minute, until slightly tender. Remove from heat and set aside.
Wipe clean the WOK or skillet and bring back up to high heat. Add the last tablespoon of avocado oil and toss in the shrimp. Let cook for about 2 minutes on first side to develop caramelization. Flip each shrimp to cook for another 2 minutes, lower the heat and add the ginger, garlic and cook for 30 seconds. Quickly stir in the remaining stock and tamari sauce. Return the vegetables you previously set aside. Finally, stir in the red peppers and jalapenos and tablespoon of butter. Cook for about 3 more minutes to heat through.
Garnish with green onion tops and sesame seeds