Description
A quick and tasty recipe for Shrimp Egg Roll in a Bowl, combining shrimp, vegetables, and flavorful sauces.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 cup shredded carrots
- 4 cups coleslaw mix (cabbage and carrots)
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the shredded carrots and coleslaw mix. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.
- Return the cooked shrimp to the skillet. Pour in the coconut aminos, rice vinegar, and sesame oil. Stir everything together and cook for an additional 2 minutes.
- Season with salt and pepper to taste. Remove from heat and garnish with sliced green onions and sesame seeds if desired.
Notes
- For added crunch, toss in some chopped water chestnuts or bell peppers during the stir-fry.
- Substitute shrimp with chicken or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 150mg