Description
This easy Shrimp Egg Roll in a Bowl is a quick, flavorful dinner made with tender shrimp, cabbage, carrots, and a savory homemade sauce. It has all the delicious flavors of an egg roll without the wrapper and comes together in one skillet.
Ingredients
Scale
- 1 lb cooked shrimp, peeled and deveined
- 1 bag coleslaw mix
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 green onions, sliced (optional)
- 1 teaspoon sriracha, optional
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the coleslaw mix to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the cabbage begins to soften.
- Push the cabbage mixture to one side of the skillet.
- Add the cooked shrimp to the empty side of the skillet and heat for 1 to 2 minutes.
- Add the garlic and ginger to the skillet and cook for about 30 seconds, until fragrant.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sriracha, if using.
- Pour the sauce over the cabbage and shrimp. Toss everything together until well coated and heated through.
- Stir in the green onions and serve immediately.
Notes
- Use pre-cooked shrimp to make this recipe especially quick and easy.
- Fresh or frozen coleslaw mix works well.
- For extra heat, add more sriracha or red pepper flakes.
Nutrition
- Serving Size: 1
- Calories: 205
- Sugar: 3g
- Fat: 1g
- Saturated Fat: 1g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 31g