Shrimp Stir Fry with Cabbage, Mushrooms & Egg

This Shrimp Stir Fry is quick, clean, and deceptively powerful, perfect for midlife metabolism support and hormone balance. We’re tossing juicy shrimp with sautéed cabbage and mushrooms, two fiber-rich veggies that support digestion and fullness, then finishing it off with scrambled egg for an extra hit of satisfying protein. A splash of coconut aminos and a pinch of spice take it from basic to bold, without any added sugar or junk. It’s high-protein, low-carb, and totally doable on a busy night.
 
Ingredients: Makes 2 Servings
8 oz shrimp, peeled & deveined
2 cups shredded cabbage
1 cup sliced mushrooms
2 eggs
2 tsp coconut aminos
1 tsp sesame oil
1/4 tsp ground ginger
1 garlic clove, minced
1/4 tsp crushed red pepper (optional)
 
Directions
Heat sesame oil in a large skillet over medium heat.
Add garlic, mushrooms, and cabbage. Sauté for 4–5 minutes.
Add shrimp, ginger, and coconut aminos. Cook until shrimp turns pink (about 3–4 minutes).
Push everything to one side of the pan and scramble the eggs on the other side until set.
Mix everything together and finish with red pepper flakes if using.