By Grocery List Plus Editorial Staff | Published on June 12, 2026

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Shrimp "Egg Roll" Stir Fry

Serves 1

275 cal · 18 min

Shrimp "Egg Roll" Stir Fry

Recipe GLPR6b22642a687e91

4.3(1)
Asian
Main Course
18 min
275 cal
Servings: 1
Stovetop
SNAP eligible

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

  1. In a small bowl, combine ketchup, low-sodium soy sauce, rice vinegar, and chili garlic sauce. Stir until evenly blended and set aside.

  2. Heat canola oil in a wok or large skillet over medium-high heat until shimmering.

  3. Add sliced garlic and minced ginger to the hot oil, stirring constantly for about 30 seconds until fragrant.

  4. Add the raw shrimp to the pan and cook for 2-3 minutes, stirring occasionally, until the shrimp begins to turn pink and opaque.

  5. 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.

  6. 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.

  7. Top with sliced scallion and serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

This is a genuinely quick weeknight dish for one—18 minutes is honest, and every ingredient lands at Harris Teeter, Food Lion, Kroger, or Walmart. Shrimp and fresh vegetables are standard stock in Charlotte, and the cost per serving runs around $6–$7, driven by shrimp prices. The real caveat is the single-serving portion: it's a solo dinner that doesn't stretch for leftovers or household feeding, and the technique demands active wok or pan time with no passive cooking. If you're cooking for yourself and comfortable with stir-fry heat management, this earns its place; families will need to scale up and adjust the stovetop real estate.

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