Shrimp Egg Roll in a Bowl is Paleo-friendly, Whole30 compliant, and makes a fast, delicious healthy weeknight dinner.
Servings4
AuthorAngela Sackett | Everyday Welcome
Ingredients
2tablespoonssesame or avocado oildivided
1sweet onionchopped
2teaspoonsminced garlicdivided
1inchpiece fresh ginger
1teaspoonsalt
1teaspoonpepper
Pinchred pepper flakes
1 14ouncebag shredded cabbage with carrots
1cupsliced mushroomsoptional
¼cupcoconut aminos
1tablespoonrice wine vinegarmay substitute apple cider vinegar
1lbfrozen shrimppeeled, deveined, tails off
For Spicy Mayo Sauce::
½cupmayonnaisefor Whole 30, check for compliant ingredients
1tablespoonFranks Red Hot Sauceor other “clean” hot sauce
1teaspoonrice wine vinegar
½teaspoonhoneyomit for Whole 30
Pinchred pepper flakes
To garnish:
Spicy Mayo Saucesee above
4green onionssliced, green part only
Sesame seeds
Directions
In a large skillet, saute onion with garlic and ginger in 1 tablespoon oil until translucent (3-4 minutes).
Add mushrooms, if using, and cook 3-4 minutes.
Stir in salt and pepper, red pepper flakes and shredded cabbage mix and continue to cook for 3-4 minutes or until slightly softened.
Add coconut aminos and 1 tablespoon vinegar and cook until combined and slightly reduced (about 4 minutes).
Divide mixture among four serving dishes.
Carefully wipe out hot pan with a paper towel and add remaining tablespoon oil; return to heat.
Saute shrimp for 3-5 minutes or just until it turns pink (cooked througand season to taste with salt and pepper and a pinch of red pepper flakes, if desired.
Divide shrimp among four servings and top with Spicy Mayo Sauce, green onions, and sesame seeds.