Description
A flavor-packed twist on a classic dish, this Shrimp Egg Roll in a Bowl features tender shrimp and fresh vegetables, all sautéed to perfection and served in a comforting bowl format.
Ingredients
Scale
- 1.5 tbsp olive oil
- 1 small onion, diced
- 5 cups cabbage, shredded into thin 1/8-inch strips
- 1/2 cup carrots, julienned
- 1 tbsp garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp sesame oil
- 1 lb shrimp, peeled, deveined, and tails removed
- 1/3 cup soy sauce
- 1 tbsp rice wine vinegar
- 1.5 tbsp chili sauce (to taste)
- 4 green onions, sliced
- 1 tbsp sesame seeds (toasted)
Instructions
- Prepare Your Ingredients: Dice the onion and prepare the vegetables. Shred the cabbage into thin strips.
- Heat It Up: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 2-3 minutes.
- Add the Veggies: Toss in the shredded cabbage, carrots, minced garlic, and grated ginger. Cook until the vegetables are tender, roughly 5-6 minutes.
- Shrimp Central: Push the vegetables to the edges of the skillet, pour in the sesame oil, then add the shrimp. Cook for 2-3 minutes until shrimp turns pink and opaque.
- Bring It All Together: Combine everything by adding soy sauce, rice wine vinegar, and chili sauce, stirring well. Mix in the white parts of green onions and warm through for another minute.
- Serving Time: Serve hot, garnished with green parts of green onions and sesame seeds.
Notes
Use fresh, high-quality ingredients for the best flavor. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg