Description
Shrimp Egg Roll in a Bowl is the perfect high-protein, low-calorie one-pot meal. Made with succulent seasoned shrimp, sauteed to perfection, combined with a blend of cabbage, carrots, and green onions. A quick, easy, and oh-so-healthy weeknight meal.
Ingredients
Units
Scale
- 1 pound Shrimp, peeled, deveined, and tails removed
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon Paprika
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Bunch Green Onions
- 1 Tablespoon Minced Garlic
- 3 cups Classic Coleslaw Mix
- 3 cups Rainbow/Broccoli Coleslaw Mix
- 3 Tablespoons Soy Sauce
Instructions
- Heat 1 tablespoon olive oil in a large cast iron or non-stick skillet over medium-high heat.
- In a small bowl, combine salt, black pepper, paprika, onion powder, and garlic powder.
- Add shrimp to the skillet and sprinkle with seasonings.
- Cook shrimp, stirring occasionally, for 2-4 minutes or until the shrimp are pink and opaque throughout.
- Remove shrimp from the skillet and set aside. Cover with tin foil to keep warm.
- Thinly slice the entire green onion bunch, separating the green and white parts.
- Add the remaining olive oil and the white part of the green onion to the skillet along with minced garlic and cook 1-2 minutes until the garlic is fragrant and the onions are soft.
- Add both coleslaw mixes and soy sauce to the skillet.
- Reduce heat to medium and cook for 10-15 minutes, stirring often until veggies are tender.
- Top with remaining green onion and shrimp before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 164
- Fat: 3
- Carbohydrates: 14
- Fiber: 3
- Protein: 17