Heat the oil in a pan.
Add the shrimp. Saute for 1 minute. Sprinkle salt and ground black pepper. Continue to cook for 1 to 2 minutes. Remove from the pan and put in a clean plate. Set aside.
Using the same pan, add the remaining oil.
Saute garlic and onion until soft.
Add the mung bean sprouts, carrot, and cabbage. Stir-fry for 3 to 5 minutes.
Put the cooked shrimp back in the pan. Stir.
Add the scallions. Continue to cook for 2 to 3 minutes.
Transfer to a serving plate. Serve.
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