Shrimp Egg Roll in a Bowl
A one-skillet meal that captures all of the flavors of your favorite fried Chinese egg-roll appetizer with a healthier, lightened up twist! This high protein and filling recipe takes less than 20 minutes and is so easy to make. It requires only one skillet to prepare and minimal prep time, especially if you buy pre-shredded cabbage and matchstick carrots. Keep reading for the full recipe.
Ingredients (Serves 2-4)
1 (16 oz.) bag shredded cabbage or coleslaw mix
1 lb. Peeled and deveined jumbo shrimp
2 Green onions (scallions) thiny sliced
1/4 Cup matchstick carrots (pre-shredded)
2 Tbsp soy sauce (or coconut aminos for soy-free option)
1 Tbsp sesame oil
1 Tbsp rice vinegar
1 tbsp hot sauce (sriracha or hot sauce of choice)
1/4 tsp ground black pepper
2 Tbsp olive oil to grease skillet
1 Lime to garnish
Place a skillet over medium heat to pre-heat
While the skillet pre-heats, add the soy sauce, sesame oil, black pepper, rice vinegar and hot sauce to a medium sized bowl and whisk to combine.
Add the de-frosted, peeled and deveined shrimp to the bowl with the marinade. I leave the tails on for added flavor. Toss to coat the shrimp.
Grease the skillet with the 2 Tbsp olive oil and add the shrimp to the skillet. Spread the shrimp out evenly in the pan and allow to cook for 2-3 minutes. Flip the shrimp and cook for an additional 1 minute.
Lower the heat to low. Add the shredded cabbage and carrots to the skillet with the shrimp and toss to combine and coat the cabbage in the marinade.
Cook for an addition 1-2 minutes. Then, turn off the heat and add in the scallions. Toss to combine.
Transfer to a serving dish, top with a squeeze of fresh lime and enjoy!
Storage: store in an airtight container in the fridge for up to 5 days.