Can I use pre-cooked shrimp instead of raw shrimp?u003cbr/u003e

Yes, you can use pre-cooked shrimp. Simply add them to the skillet with the soy sauce mixture and heat until warmed through, then remove. This adjustment helps prevent overcooking the shrimp.

What type of rice to you recommend for serving?u003cbr/u003e

This recipe pairs well with various types of rice, including white rice, brown rice, or cauliflower rice. Choose based on your preference or dietary needs.

Shrimp Egg Roll In A Bowl (Easy 20 Minute Recipe)

Name: Egg Roll In A Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: Sesame oil (1 tablespoon | 15 ml); Garlic (3 cloves, minced | 9g); Ginger (1" piece, grated | 2.5 cm); Chinese five-spice (1 teaspoon | 2g); Soy sauce (2 1/2 tablespoons | 37 ml); Rice vinegar (1 teaspoon | 5 ml); Shrimp (1 pound | 450g, peeled and deveined); Coleslaw mix (16 oz | 454g); Shredded carrots (1/2 cup | 60g); Rice (2-3 cups prepared | 360-540g); Green onions (Optional, for garnish); Sesame seeds (Optional, for garnish)

Description

Shrimp Egg Roll in a Bowl is a healthy, low-carb meal that brings all the flavors of a traditional egg roll without the wrappers. With juicy shrimp, cabbage, and a simple sesame oil-based sauce, this easy recipe is perfect for busy weeknights.

Ingredients

Scale

Sesame oil (1 tablespoon | 15 ml)
Garlic (3 cloves, minced | 9g)
Ginger (1" piece, grated | 2.5 cm)
Chinese five-spice (1 teaspoon | 2g)
Soy sauce (2 1/2 tablespoons | 37 ml)
Rice vinegar (1 teaspoon | 5 ml)
Shrimp (1 pound | 450g, peeled and deveined)
Coleslaw mix (16 oz | 454g)
Shredded carrots (1/2 cup | 60g)
Rice (2-3 cups prepared | 360-540g)
Green onions (Optional, for garnish)
Sesame seeds (Optional, for garnish)

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Instructions

Heat sesame oil (1 tablespoon) in a large skillet over medium heat. Add garlic (3 cloves) and ginger (1") and sauté for about 1 minute until fragrant.
Stir in Chinese five-spice (1 teaspoon), soy sauce (2 1/2 tablespoons), and rice vinegar (1 teaspoon), mixing to combine.
Add shrimp (1 pound) to the skillet and sauté for 1-2 minutes on each side until the shrimp are opaque. Remove the shrimp from the skillet and set aside to prevent overcooking.
Add coleslaw mix (16 oz) and shredded carrots (1/2 cup) to the skillet and stir until softened, about 2-3 minutes.
Add the cooked shrimp back into the skillet and stir to combine with the vegetables.
Serve the mixture over rice (2-3 cups) and garnish with green onions and sesame seeds if desired.

Notes

Rice: Frozen rice in microwaveable bags is a total game changer—quick, easy, and surprisingly tasty. While Thai Jasmine rice is the most traditional, I’ve made this recipe with everything from brown rice to cauliflower rice, and plain white rice works just fine too. Use whatever you have on hand

Gluten-Free: Use coconut aminos instead of soy sauce and serve with cauliflower rice or gluten-free rice for a fully gluten-free meal.

Dairy-Free: Already is!

Vegetarian: Replace the shrimp with tofu or tempeh for a plant-based version. Sauté until crispy and then follow the rest of the recipe as written.

Spicy: To ad heat, sprinkle red pepper flakes or drizzle sriracha sauce on top. Adding sweet chili sauce with the soy sauce and vinegar mixture can also kick up the heat a notch.

Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat on the stovetop over medium heat, adding a splash of water or broth to maintain moisture.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 Bowl
Calories: 226
Sugar: 6.8 g
Sodium: 135 mg
Fat: 8.2 g
Carbohydrates: 14.1 g
Protein: 26.3 g
Cholesterol: 66.7 mg