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• 4 oz raw shrimp peeled and deveined
• 2 cups shredded cabbage
• 1/2 cup sliced carrots
• 1/2 cup sliced mushrooms
• 1/4 cup chopped bell pepper
• 1 clove chopped garlic
• 1 tbsp olive oil
• 1 tsp tamari sauce (or coconut aminos or soy sauce)
• 1 dash ground ginger

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• Heat olive oil in a large skillet on medium-high heat.
• Saute cabbage, carrots, mushrooms and bell peppers for 5-7 minutes until soft and lightly browned.
• Move vegetables to the side of the pan.
• Add the shrimp, garlic, ground ginger and tamari sauce.
• Saute for an additional 3-5 minutes until shrimp are cooked through.
• Mix the shrimp and vegetables then serve.
• Optional: garnish with chili sauce, tamari sauce and sesame seeds.

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