Shrimp Egg Roll in Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound raw shrimp, thawed and drained
02 -
28 ounces coleslaw mix (2 bags)
03 -
1 cup edamame, thawed
→ Aromatics & Vegetables
04 -
1 medium onion, finely chopped
05 -
3 large garlic cloves, minced
06 -
1/3 cup green onion, finely chopped
→ Sauce & Seasonings
07 -
1/4 cup soy sauce
08 -
1 tablespoon brown sugar
09 -
1 tablespoon rice vinegar
10 -
2 tablespoons oil for frying, divided
# Instructions:
01 -
Preheat large skillet on medium heat and swirl 1 tablespoon of oil to coat. Add shrimp and cook for 3-4 minutes or until opaque, stirring only a few times. Transfer to a large bowl and set aside.
02 -
Add remaining oil, onion and garlic. Saute for 3-4 minutes, stirring occasionally. Add coleslaw, brown sugar, soy sauce, rice vinegar and cook for 1-2 minutes, stirring a few times.
03 -
Add edamame and previously cooked shrimp. Stir fry for another 2-3 minutes, stirring a few times.
04 -
Turn off heat, garnish with green onion and serve immediately.
# Notes:
01 -
Store in an airtight container for up to 3 days. Do not freeze.
02 -
Reheat in a microwave for 1-1.5 minutes or stir fry quickly on the stove with a bit of oil.