Shrimp Egg Roll in a Bowl
Quick and easy shrimp egg roll in a bowl, perfect for busy weeknights or meal prep!
Servings: 6
Ingredients
- 2 lb shrimp deveined and peeled
- 2 cups shredded cabbage or 14 oz. bag of coleslaw mix
- 1.5 cup shredded carrots
- 1-2 tbsp sesame oil
- 1 small onion diced
- 4 cloves garlic minced or microplaned
- 1 tbsp ginger minced or microplaned
- 2 tbsp rice vinegar
- 1/4 cup soy sauce or coconut aminos, additional to taste
- 2 large green onions sliced
- 2 cups white rice cooked
- creamy sriracha sauce for topping
Instructions
- Heat sesame oil on medium heat in a large sauté pan and sauté onions, garlic and ginger for 2-3 minutes until onions are starting to become translucent. Add shrimp and cook for about 2-3 minutes on each side. Note: Pat the shrimp dry before adding to pan or you may end up with excess liquid.
- Add coleslaw mix, carrots and cooked rice. Combine well and cook for 2-3 minutes until coleslaw mix begins to soften.
- Next, add rice wine vinegar and soy sauce (or coconut aminos). Combine well and add salt and pepper to taste. Cook for an additional 2-3 minutes.
- Finally, add sliced green onion (both green and white pieces). Combine well and continue cooking for and additional 2-3 minutes.
- Serve as is or drizzle with creamy sriracha sauce and top with fresh green onion and sesame seeds!
Nutrition
Calories: 398kcal | Carbohydrates: 54g | Protein: 37g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 243mg | Sodium: 730mg | Potassium: 583mg | Fiber: 2g | Sugar: 2g | Vitamin A: 106IU | Vitamin C: 12mg | Calcium: 138mg | Iron: 2mg
