Shrimp Egg Roll in a Bowl
This Shrimp Egg Roll in a Bowl is a quick and easy weeknight dinner that is made in one pan. It makes great leftovers for lunch too.
Servings 4
Ingredients
- 1 lb raw shrimp peeled and deveined (tail off)
- 1 tablespoon olive oil or avocado oil
- 2 cloves garlic minced
- 1 frozen ginger cube or 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce
- ½ teaspoon rice vinegar
- 3 tablespoon tamari or soy sauce
- 2 cups shredded cabbage
- 1 cup shredded carrots
- ½ cup chopped water chestnuts
- ¼ cup green onions chopped (for garnish)
- Salt and pepper to taste
For the Sriracha Mayo:
- ¼ cup mayo use avocado or light mayo if preferred
- 1 –2 teaspoon sriracha adjust to spice preference
- ½ teaspoon lime juice optional, for brightness
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and the frozen ginger cube. Sauté for 30–60 seconds until fragrant.
- Add shrimp to the pan. Season lightly with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove shrimp from pan and set aside.
- In the same pan, add sesame oil, fish sauce, rice vinegar, and tamari. Stir to combine.
- Add shredded cabbage, carrots, and water chestnuts. Stir-fry for 4–5 minutes, until veggies soften but still have a little crunch.
- Return shrimp to the pan. Toss everything together until coated evenly and heated through. Adjust seasoning with more tamari or sesame oil if desired.
Make the sriracha mayo:
- In a small bowl, whisk together mayo, sriracha, and lime juice until smooth.
- Spoon the egg roll mixture into bowls and drizzle or dollop with sriracha mayo. Garnish with green onions and sesame seeds, if desired.