Sweet and Sour Shrimp Egg Roll Bowls
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Sweet and sour shrimp egg roll bowls highlight the best part of the Chinese staple: the filling! Crunchy, deeply savory, and rich in umami, these weeknight-friendly bowls come together in less than 30 minutes.
Ingredients
  • 1 (12-oz.) bag broccoli slaw
  • 2 cups shredded red cabbage
  • 1 cup matchstick carrots
  • 1 cup green onion, sliced at a diagonal into thick chunks
  • 1 red bell pepper, sliced thin
  • 3 Tbsp. sweet chili sauce
  • 2 Tbsp. lower sodium soy sauce (or tamari if making gluten free)
  • 2 Tbsp. rice vinegar
  • 2 minced garlic cloves
  • ¼ tsp. crushed red pepper flakes
  • 2 Tbsp. neutral vegetable or canola oil
  • 1 lb. peeled and deveined shrimp
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 3 Tbsp. sunflower seeds or peanuts
  • 1 Tbsp. toasted sesame seeds (optional)
Instructions
  1. Place slaw, cabbage, carrots, green onion, and bell pepper in a large bowl; toss to combine.
  2. Combine chili sauce, soy sauce, vinegar, garlic, and red pepper flakes in a small bowl; stir with a whisk. Set aside.
  3. Heat 1 Tbsp. of the oil in a large nonstick skillet or wok over medium-high. Add shrimp and season with ¼ tsp. each of the salt and black pepper; cook 2 minutes per side, until cooked through. Transfer to a plate.
  4. Add remaining 1 Tbsp. oil to pan. Add vegetable mixture and remaining ¼ tsp. salt and black pepper. Cook, stirring occasionally, until vegetables are slightly softened, about 8 minutes. Add sauce; cook 1 to 2 minutes, tossing to coat vegetables.
  5. Divide vegetables evenly into each of 4 bowls. Top evenly with shrimp. Sprinkle seeds overtop.
Nutrition Information
Serving size: ¼th of recipe Calories: 278 Fat: 11 gm Saturated fat: 1 gm Carbohydrates: 22 gm Sugar: 12 gm Sodium: 810 mg Fiber: 6 gm Protein: 21 gm
Recipe by Dishing Out Health at https://dishingouthealth.com/sweet-and-sour-shrimp-egg-roll-bowls/