Shrimp Stir-Fry on a white plate on a teal colored background

Shrimp, Parsnip & Cabbage Stir-Fry

This Shrimp, Parsnip & Cabbage Stir-Fry is a healthy, grain-free, gluten-free, and Paleo-friendly meal that’s quick and easy to make.

5 from 3 votes
Shrimp Stir-Fry on a white plate on a teal colored background
Print Recipe

Shrimp, Parsnip & Cabbage Stir-Fry

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Asian
Servings: 4
Calories: 260kcal


  • 2 tablespoons (30 mL) coconut oil, divided
  • 1 pound (454 g) medium shrimp, peeled and deveined
  • 1 teaspoon (6 g) kosher or fine sea salt, divided
  • 1 cup (115 g) red onion, sliced
  • ½ pound (227 g) parsnips, peeled and cut into matchsticks
  • 4 ounces (113 g) shiitake mushrooms, sliced
  • 1 tablespoon (15 g) minced garlic
  • 4 cups (400 g) green cabbage, finely shredded
  • 2 tablespoons (30 mL) coconut aminos
  • 2 tablespoons (30 mL) unseasoned rice vinegar
  • ¾ teaspoon (1 g) Chinese five spice powder
  • 2 teaspoons (10 mL) fresh lime juice
  • 3 green onions , thinly sliced


  • Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.
  • Toss the shrimp with ½ teaspoon of salt, then add them to the skillet in a single layer. Cook for 1-2 minutes per side, until the shrimp are just cooked through. Transfer to a plate and cover to keep warm.
  • Heat the remaining tablespoon of coconut oil in the skillet over medium-high heat. Add the onion and parsnips and cook until tender, about 3-4 minutes.
  • Add the mushrooms to the skillet and cook until tender, about 3-4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
  • Add the cabbage along with ½ teaspoon of salt. Cook, tossing occasionally, until the cabbage is wilted, about 3-4 minutes.
  • Pour in the coconut aminos and rice vinegar, and sprinkle in the Chinese five spice powder. Add the shrimp back to the skillet, toss, and cook for another 2-3 minutes, until heated through.
  • Stir in the lime juice and garnish with green onions before serving.


Nutrition Facts
Shrimp, Parsnip & Cabbage Stir-Fry
Amount Per Serving
Calories 260 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g30%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 183mg61%
Sodium 910mg38%
Potassium 822mg23%
Carbohydrates 23g8%
Fiber 6g24%
Sugar 8g9%
Protein 26g52%
Vitamin A 163IU3%
Vitamin C 41mg50%
Calcium 147mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Brian Kavanagh Cabbage Parsnips Shrimp Stir Fry
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Sept-Oct Cover 2023



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