Shrimp Egg Roll in a Bowl
Ingredients
-
2
lb
shrimp, deveined and peeled
-
2
cups
shredded cabbage or coleslaw mix
-
1½
cups
shredded carrots
-
1-2
tbsp
sesame oil
-
1
small
onion, diced
-
4
cloves
garlic, minced
-
1
tbsp
ginger, minced
-
2
tbsp
rice vinegar
-
¼
cup
soy sauce or coconut aminos
-
2
large
green onions, sliced
-
2
cups
cooked white rice
-
to taste
salt and pepper
-
optional
creamy sriracha sauce for topping
Instructions
- Heat sesame oil in a large skillet and sauté onions, garlic, and ginger until onions are translucent.
- Add shrimp and cook for 2-3 minutes on each side, patting shrimp dry beforehand.
- Add coleslaw mix, carrots, and cooked rice, combining well and cooking until the coleslaw begins to soften.
- Stir in rice vinegar and soy sauce (or coconut aminos), adding salt and pepper to taste, and cook for an additional 2-3 minutes.
- Finally, add sliced green onions and continue cooking for another 2-3 minutes.
- Serve as is or drizzle with creamy sriracha sauce and top with additional green onions and sesame seeds.
Nutrition Facts (estimated)
Servings
6
Calories
398
Total fat
4g
Total carbohydrates
54g
Total protein
37g
Sodium
730mg
Cholesterol
243mg
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