Shrimp Egg Roll in a Bowl

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The kids LOVE shrimp as much as I do!  I normally don’t buy it just because it isn’t that cheap and we tend to eat it all in one sitting.  Well, tonight was no exception!  I came up with the Shrimp Egg Roll in a Bowl recipe not sure how it would turn out.  My 3 testers all agreed it was AMAZING!!!  In fact, I was planning on having leftovers for lunch tomorrow, but that will not be happening.  All that is left is extra brown rice.  Next time I will have to double it!

Shrimp Egg Roll in a Bowl (adapted from Healthy Feels Happy)

  • 4 teaspoons vegetable oil
  • 1 inch grated fresh ginger
  • 2 cloves garlic, finely chopped
  • 2 scallions, sliced thinly
  • ½ cup carrot, cut into 1-inch julienne strips
  • ½ cup red pepper, cut into 1-inch julienne strips
  • 1 cup Napa cabbage, shredded
  • ¼ cup chicken broth
  • 2 tablespoons Coconut Aminos or low-sodium soy sauce
  • 1½ lbs. shrimp, cooked

DIRECTIONS

  1. In a wok or skillet, stir-fry the ginger and garlic in sesame oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
  2. In a bowl, combine the chicken broth and coconut aminos.  Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft.
  3. Cook the shrimp in a tsp on coconut oil.
  4. Add half of the sauce to the vegetable mix and half to the shrimp.

 Sauce

INGREDIENTS

  • ⅓ cup Coconut Aminos or low sodium soy sauce
  • ⅓ cup rice vinegar
  • 1 tablespoon honey
  • 1 to 2 teaspoons sesame oil
  • Pinch of red pepper flakes

DIRECTIONS
Combine all ingredients in a bowl.

I served it over brown rice.  It was so amazing!  I am looking forward to having this dinner again…with leftovers for lunch!

For those following the 21 day fix, for the container amounts I measured my brown rice in the yellow, the vegetables in the green, and shrimp in the red.

1 red, 1 green, 1 yellow, 2 tsp

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