Prepare the Ingredients: Clean the mung bean sprouts and set them aside. Remove the shells from the shrimp and devein them. Rinse thoroughly and pat dry. Julienne the carrot, shred the cabbage, and chop the scallions.

Cook the Shrimp: Heat 2 tablespoons of cooking oil in a large skillet or wok over medium heat. Add the shrimp and cook for 2–3 minutes until they turn pink and opaque. Remove from the skillet and set aside.

Sauté the Aromatics: In the same skillet, add the remaining 3 tablespoons of oil. Sauté the garlic and onions until fragrant and translucent.

Cook the Vegetables: Add the julienned carrots and shredded cabbage to the skillet. Stir-fry for 2–3 minutes until slightly softened. Add the mung bean sprouts and cook for another 2 minutes, stirring gently.

Combine Shrimp and Vegetables: Return the cooked shrimp to the skillet. Add the chopped scallions. Season with salt and ground black pepper to taste. Toss everything together and cook for an additional 1–2 minutes until heated through.

Serve: Transfer the stir-fry to a serving dish. Serve hot as a main dish or a side, paired with steamed rice or noodles.