Shrimp “Egg Roll” Stir Fry

By • August 31, 2016 0 Comments

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Author Notes: This recipe came about one evening when my husband was out of town and I needed to whip up something fast to feed myself. I went exploring in my freezer and discovered the end of a bag of frozen shrimp, as well as half a head of shredded cabbage I’d frozen over the summer. And thus, this stir fry was born. I didn’t set out to make it taste like the filling of an egg roll, but that’s where we ended up.
Stephanie H.


Serves 1

  • 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 (about 14 medium)
  • 1 scallion, sliced
  1. Combine the ketchup, soy sauce, vinegar and chili garlic paste in a small bowl and stir until well-blended. Add a little water if necessary to help it come together. Set aside.
  2. Heat the oil over medium-high heat in a wok or frying pan. When shimmering, add the garlic, ginger and red pepper flakes and stir fry about one minute until fragrant.
  3. Add the cabbage and carrot to the pan. Cook, stirring frequently, until the cabbage is tender and softened, and has begun to brown in places.
  4. Push the vegetables to the edges of the pan and add the shrimp to the center. Cook for 1-2 minutes on each side until they turn pink.
  5. Add the scallion to the pan. Stir everything together and reduce heat to low.
  6. Pour in the sauce and cook just another minute or two, stirring until everything is coated.

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