Shrimp Egg Roll in a Bowl

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Shrimp Egg Roll in a Bowl 

Author: Michele Rosen [modified]

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 5 servings

Ingredients

Aioli:

1/2 cup homemade mayo or purchased paleo mayo

2 cloves garlic minced

2 teaspoons sesame oil

1 1/2 teaspoons lime juice or lemon juice

Shrimp Stir Fry:

1 lb shrimp peeled, tails removed

2 Tablespoons olive oil or avocado oil, divided

Sea salt and freshly ground black pepper

6 cups slaw mix - or a combination of shredded cabbage (green and purple), carrots**

3 tablespoons coconut aminos


2 tablespoons sesame oil

1 bunch scallions thinly sliced, white and green parts separated

3 cloves garlic minced

2 teaspoons minced or grated ginger

Instructions

Aioli:

Whisk together the mayo, garlic, sesame oil, lime or lemon juice, hot sauce, and cayenne, if using until smooth, refrigerate until ready to use.

Stir Fry the Shrimp and Veggies:

Have all ingredients prepped and ready to go before beginning since the stir fry will cook fast.

1.Heat a large nonstick skillet or wok over high heat and add 1 Tablespoon of the oil. Sprinkle the shrimp all over with sea salt, black pepper, and a dash of cayenne pepper if desired.

2.Once the skillet is smoking hot, add the shrimp in a single layer. Cook, turning once or twice, for about 2 minutes or until opaque, then remove to a plate and cover while you cook veggies.

3.Lower heat to medium and add the second tablespoon of oil. Add the slaw/shredded veggies, cook and stir for about a minute until beginning to soften, then add the white part of the scallions, the ginger and garlic.

4.Cook another minute, then add the coconut aminos, sesame oil, and hot sauce to the skillet and stir. Lower the heat and add the shrimp back in, stir to combine well. Remove from heat and garnish with green onion.

5.Serve in bowls drizzled with the aioli. Enjoy!