Prepare the Shrimp: Season the cleaned shrimp with a pinch of salt and pepper. Set aside while you prepare the vegetables.

Sauté the Aromatics: Heat 2 tablespoons of cooking oil in a large pan or wok over medium heat. Add the crushed garlic and sliced onion, sautéing until they become fragrant and the onion softens, about 2-3 minutes.

Cook the Shrimp: Increase the heat to medium-high and add the shrimp to the pan. Stir-fry the shrimp for 3-4 minutes until they turn pink and opaque.

Stir-Fry the Vegetables: In the same pan, add the remaining cooking oil. Add the julienned carrot and shredded cabbage, and stir-fry for 2-3 minutes until they begin to soften but remain crisp. Add the mung bean sprouts and chopped scallions, stir-frying for an additional 1-2 minutes until the sprouts are tender but still crisp.

Combine the Ingredients: Return the cooked shrimp to the pan and toss everything together. Stir-fry for another minute to ensure all the flavors are well-combined.

Serve: Remove from heat and transfer to a serving dish. Serve hot as a light main dish or alongside steamed rice for a complete meal.