Serves 1
18 min
Shrimp "Egg Roll" Stir Fry
Recipe GLPR6b22642a687e91
A vibrant, quick stir-fry that captures the flavors of crispy egg rolls in a lighter, pan-fried format. Tender shrimp is combined with shredded cabbage, carrots, and aromatic ginger-garlic to create a savory dish balanced with tangy ketchup, soy sauce, and rice vinegar. Finished with fresh scallions and a touch of chili garlic sauce for depth.
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Ingredients
1 tablespoon ketchup
1 tablespoon low-sodium soy sauce
2 teaspoons rice vinegar
1/2 teaspoon chili garlic sauce
1/2 tablespoon canola oil
1 clove garlic, sliced
1 teaspoon minced fresh ginger
1 dash red pepper flakes
2 cups shredded green cabbage
1 carrot, shredded
4 ounces raw shrimp, peeled and deveined
1 scallion, sliced
Directions
In a small bowl, combine ketchup, low-sodium soy sauce, rice vinegar, and chili garlic sauce. Stir until evenly blended and set aside.
Heat canola oil in a wok or large skillet over medium-high heat until shimmering.
Add sliced garlic and minced ginger to the hot oil, stirring constantly for about 30 seconds until fragrant.
Add the raw shrimp to the pan and cook for 2-3 minutes, stirring occasionally, until the shrimp begins to turn pink and opaque.
Add shredded green cabbage and shredded carrot to the pan. Sprinkle red pepper flakes over the vegetables and stir-fry for 2-3 minutes until the cabbage is tender but still slightly crisp.
Pour the sauce mixture into the pan and toss everything together, stirring constantly for 1-2 minutes until the shrimp is cooked through (internal temperature 145F) and the vegetables are well coated with sauce.
Top with sliced scallion and serve immediately.
