Prepare the Ingredients: Gather and prep all ingredients before starting. Peel and devein the shrimp, shred the cabbage and carrots if they aren't pre-shredded, and mince the garlic.

Cook the Shrimp: Heat the avocado oil in a large skillet or wok over medium-high heat. Heat the pan over medium-high heat and arrange the shrimp in a single layer. Cook for about 2-3 minutes on each side, allowing the shrimp to turn pink and fully cook. Once done, transfer the shrimp to a plate and set aside.

Cook the Vegetables: In the same skillet, add the shredded cabbage and carrots. Cook the cabbage for 4-5 minutes, stirring occasionally, until it starts to tenderize while retaining a bit of crispness.

Prepare the Sauce: While the vegetables are cooking, mix together the minced garlic, soy sauce, sweetener, rice vinegar, chili garlic sauce, and sesame oil in a small bowl.

Combine and Stir Fry: Add the cooked shrimp back to the skillet with the cabbage and carrots. Pour the sauce over the shrimp and vegetables, tossing everything together to ensure even coating. Stir-fry for another 2-3 minutes to let the flavors meld.

Serve and Garnish: Transfer the stir fry to serving bowls. Garnish with sliced green onions, sesame seeds, crushed peanuts, and a dash of red pepper flakes for a spicy kick, if desired.