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Shrimp Egg Roll BowlShrimp Egg Roll Bowl
Shrimp Egg Roll Bowl

Shrimp Egg Roll Bowl

A better-for-you twist on fast food—try this deconstructed dish that features all the delicious flavors of an eggroll, minus the fried wraps.
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Recipe - Downers Grove, IL
Shrimp Egg Roll Bowl
Shrimp Egg Roll Bowl
Prep Time13 Minutes
Servings4
Cook Time10 Minutes
Ingredients
2 Fresh Thyme large eggs
1 Tbsp. sesame oil, divided
1 tsp. grated fresh ginger
1 clove garlic, minced
1 (14 oz.) pkg. coleslaw mix
3 green onions, chopped, plus more for garnish
2 Tbsp. coconut aminos
12 oz. medium fresh shrimp, peeled and deveined
3 Tbsp. sweet chili sauce
Directions
  1. In a medium bowl, whisk eggs. In a large skillet, heat 1 tsp. sesame oil over medium heat. Add eggs; cook for 2 to 3 minutes or until set. Turn eggs over; cook for 1 minute more. Remove from skillet and cut into strips; set aside.
  2. Add 1 tsp. sesame oil to the same skillet and heat over medium-high heat. Add ginger, garlic, and coleslaw mix. Cook and stir for 3 minutes.
  3. Stir in reserved cooked eggs, green onions, and coconut aminos. Cook 2 minutes more or until vegetables are tender. Transfer to serving bowls.
  4. Meanwhile, add the remaining 1 tsp. sesame oil to the skillet over medium heat. Add shrimp; cook and stir for 2 to 3 minutes or until shrimp are opaque. Stir in chili sauce.
  5. Top serving bowls of cabbage mixture with shrimp. Sprinkle with additional green onion, if desired.
13 minutes
Prep Time
10 minutes
Cook Time
4
Servings

Directions

  1. In a medium bowl, whisk eggs. In a large skillet, heat 1 tsp. sesame oil over medium heat. Add eggs; cook for 2 to 3 minutes or until set. Turn eggs over; cook for 1 minute more. Remove from skillet and cut into strips; set aside.
  2. Add 1 tsp. sesame oil to the same skillet and heat over medium-high heat. Add ginger, garlic, and coleslaw mix. Cook and stir for 3 minutes.
  3. Stir in reserved cooked eggs, green onions, and coconut aminos. Cook 2 minutes more or until vegetables are tender. Transfer to serving bowls.
  4. Meanwhile, add the remaining 1 tsp. sesame oil to the skillet over medium heat. Add shrimp; cook and stir for 2 to 3 minutes or until shrimp are opaque. Stir in chili sauce.
  5. Top serving bowls of cabbage mixture with shrimp. Sprinkle with additional green onion, if desired.