Shrimp egg roll in a bowl is a delicious one pan meal that the whole family will love!
INGREDIENTS 1x2x3x
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 5 cups roughly chopped green cabbage
- 1/2 cup finely chopped carrots
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- 1 lb. shrimp, peeled and deveined, tails removed
- 1/4 cup reduced sodium soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sweet red chili sauce
- 4 green onions
- 1 tbsp sesame seeds (optional)
INSTRUCTIONS
- In a large sauté pan, heat the olive oil over medium heat.
- Add the onion, cabbage, carrots, and garlic. Cook for 10 minutes, stirring frequently, until the cabbage is softened and the carrots are tender.
- Push the vegetables to the sides of the pan, leaving a bit of space in the middle. Add the sesame oil to this space and let it heat up for a minute, then add the shrimp. Cook for 2 to 4 minutes, stirring occasionally, until shrimp is pink and opaque throughout.
- Add the rice vinegar, soy sauce, garlic chili sauce, green onions, and sesame seeds (if using). Stir to combine and cook another minute. Enjoy!
- NOTES
- If you are using shredded cabbage (like packaged coleslaw) rather than roughly chopped cabbage, you’ll need less cooking time.
- Sriracha can be used as an alternative for the sweet red chili sauce for slightly different flavor (try starting with 1 to 3 teaspoons; range depends on spice preference).
- This recipe makes 2-4 servings, depending on the hunger level of those you’re feeding!
- Nutrition analysis (approximate per serving, assumes 4 servings): 242 calories, 9 g fat, 1.5 g saturated fat, 640 mg sodium, 16 g carbohydrate, 3.5 g fiber, 8.5 g sugar, 26.5 g protein, Vitamin D: 0%, Calcium: 11%, Iron: 8%, Potassium: 23%
- Nutrition analysis (approximate per serving, assumes 2 servings): 485 calories, 17.5 g fat, 2.5 g saturated fat, 1280 mg sodium, 32 g carbohydrate, 7.5 g fiber, 16.5 g sugar, 53 g protein, Vitamin D: 0%, Calcium: 21%, Iron: 16%, Potassium: 46%
