I’m going to keep things simple today:  If you like egg rolls, but feel bad about yourself after eating a dozen of them, you’re going to love this.
 
It’s got all of the deliciousness found on the inside of an egg roll, but pan-fried in healthy fat & eaten straight out of the bowl.  Because, who needs soy sauce & egg roll wrappers in their life, anyway?
 

Enjoy!
 
Print Recipe

Shrimp Egg Roll Bowls

Servings: 4
Calories: 228kcal

Ingredients

  • 1/2 head cabbage, shredded
  • 2 large carrots, shredded
  • 2 celery stalks, diced
  • 1/4 onion, chopped
  • 2 tbsp coconut aminos
  • 1 lb fully cooked shrimp, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried ginger
  • 2 tbsp coconut oil (or cooking fat of choice)

Instructions

  •  Heat the coconut oil over medium heat in a large skillet or wok.  Sauté the onion and celery until softened, about 2-3 minutes.
  • Add the cabbage & carrots, and continue to sauté for 7-8 minutes, or until the veggies are tender.
  • Stir in the spices, coconut aminos, and cooked shrimp, and continue to cook until fragrant & warmed through (another 2-3 minutes).
  • Divide into bowls, and serve topped with Sriracha or extra coconut aminos.  Enjoy!

Notes

P.S.–  Feel free to fancy this recipe up.  You can sub ground pork for the shrimp, add extra spices, toss in some green onions or bean sprouts, etc.  I just tend to err on the side of simplicity.  Use this as a guide!

Nutrition

Calories: 228kcal | Carbohydrates: 12g | Protein: 25g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 286mg | Sodium: 1385mg | Fiber: 4g | Sugar: 5g | Iron: 3mg
Filed   appetizers, one dish meals, seafood, Whole 30