This Shrimp Egg Roll in a Bowl is a fun twist on a classic dish! It’s filled with tasty shrimp, crunchy veggies, and all the great flavors of an egg roll, minus the extra wrappers.
You can whip it up in no time, making it perfect for busy nights. Plus, it’s great for meal prep! Just make a big batch and enjoy it all week long. Who doesn’t love easy meals? 😊
Key Ingredients & Substitutions
Shrimp: Fresh shrimp makes this dish delightful with a sweet flavor. If you have shellfish allergies, you can substitute with chicken or tofu for a protein boost.
Coleslaw mix: The blend of shredded cabbage and carrots adds crunch. If you can’t find a pre-made mix, chop fresh cabbage and carrots yourself. You can also opt for other veggies like bell peppers or snap peas.
Red bell pepper: This adds color and sweetness. You can swap it out for any other color bell pepper or even some sliced mushrooms for an earthy touch.
Green onions: They provide a fresh taste and a nice crunch. If you don’t have them, chives or shallots can stand in, though the flavor will be slightly different.
Egg roll wrappers: These add a wonderful crunch if you add them at the end. If you want to keep it low-carb, you can skip them or use crispy wonton noodles as a topping instead.
How Do I Sauté Garlic and Ginger Without Burning Them?
Getting the garlic and ginger sautéed just right sets the flavor base for this dish. Cook them gently to avoid burning, which can make them taste bitter.
- Heat your oil in the pan first on medium-high.
- Add garlic and ginger, and stir quickly for about 30 seconds.
- Keep an eye on them—remove from heat if they start to brown too much.
- Timing is key; you want them fragrant and lightly golden, not brown!
What’s the Best Way to Cook Shrimp for This Dish?
Cooking shrimp perfectly keeps them juicy and tender. Here are the steps to make that happen:
- Add shrimp to the pan once your veggies have softened.
- Cook on medium-high heat for about 3-4 minutes.
- Look for the color to change from gray to pink and opaque for doneness.
- Avoid overcooking, as shrimp can turn rubbery if left too long.
How to Make Shrimp Egg Roll in a Bowl
Ingredients You’ll Need:
Main Ingredients:
- 1 lb shrimp, peeled and deveined
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 1 red bell pepper, diced
- ½ cup green onion, chopped (divided into whites and greens)
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon crushed red pepper flakes (optional)
- 1 cup egg roll wrappers, cut into small strips (optional for crunch)
- 1 tablespoon cooking oil (for sautéing)
- Sriracha or a spicy mayo (for drizzling, optional)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes of prep time and 15 minutes to cook. So, in just about 25 minutes, you’ll have a tasty meal ready for you and your family!
Step-by-Step Instructions:
1. Heat the Skillet:
Start by heating a large skillet or wok over medium-high heat. Add the cooking oil and let it warm up a bit. Once the oil is hot, toss in the minced garlic and ginger. Sauté them together for about 30 seconds until they smell amazing!
2. Cook the Vegetables:
Next, add in the diced red bell pepper and the white parts of the chopped green onion. Stir-fry these beauties for about 2 minutes until the bell pepper becomes soft. Don’t rush this step; we want to enhance those flavors!
3. Add the Shrimp:
Now it’s shrimp time! Add the peeled and deveined shrimp to the skillet. Cook them for about 3 to 4 minutes until they turn a lovely pink and are opaque. Keep stirring to ensure they cook evenly.
4. Stir in the Coleslaw:
Let’s add some crunch! Stir in the coleslaw mix along with the soy sauce. Cook everything together for another 3 to 4 minutes, stirring occasionally. You want the cabbage to wilt a little but still stay nice and crunchy.
5. Flavor it Up:
Now it’s time to add the sesame oil, rice vinegar, and crushed red pepper flakes if you’re feeling spicy! Stir everything well to make sure all the flavors combine beautifully.
6. Add the Crunch (Optional):
If you want that extra crunch, now’s the time to toss in the strips of egg roll wrappers. Cook them for an additional 2 minutes until they’re crispy and delightful.
7. Final Touches:
Take the skillet off the heat and sprinkle the green parts of the green onion over the top for a fresh finish.
8. Serve and Enjoy:
Serve your shrimp egg roll in a bowl hot! Drizzle a bit of Sriracha or spicy mayo over the top if you like some heat. Enjoy your meal!
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or quickly place the sealed shrimp bag in cold water for about 15-20 minutes. Pat them dry before adding them to the skillet for the best texture!
What If I Don’t Have Soy Sauce?
No problem! You can substitute soy sauce with tamari for a gluten-free option or use coconut aminos for a soy-free alternative. Both will provide a similar umami flavor to your dish.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through, stirring occasionally to ensure even warming. If the mixture seems dry, a splash of soy sauce or a bit of water can help.
Can I Add Other Vegetables to This Dish?
Definitely! You can add vegetables like shredded carrots, snap peas, or bok choy. Just make sure to adjust the cooking time slightly to ensure everything is cooked evenly. It’s a great way to customize the dish to your taste!
