Ingredients

1/2 avocado oil

4 cups chopped up red cabbage

1 yellow bell pepper, sliced or chopped

1/4 cup chopped red onion

1/4 cup white distilled vinegar

3 tbsp water

1/2 tsp salt

2 tbsp sunflower seeds

2 tbsp coconut aminos

1/2 tsp garlic powder

1/2 tsp raw honey

1 lb shrimp

Directions

In a large skillet put avocado oil to line the bottom of the pan. Turn the burner on medium heat, then put the cabbage, onion, bell pepper, vinegar, water, salt and sunflower seed in it and stir till mixed. Keep on medium heat, stirring it every two minutes until the cabbage is tender. When the cabbage is tender to your desire, put the burner on the lowest heat level to keep it warm.  In a separate non-stick pan put the coconut aminos, shrimp, garlic powder, and honey and heat up on medium setting. Mix the ingredients until honey is melted and the garlic is dispersed. Let the shrimp soak up the liquid for two minutes and flip over.  Turn up the heat to high and continue to flip the shrimp until the liquid starts to caramelize. Cook till the shrimp has reached your desire of crispiness or until most of the liquid as evaporated. And done! Plate the cabbage mix and put the shrimp on top. (make sure to turn off all burners) and enjoy!