Shrimp Egg Roll Bowls

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Servings:

Calories: 228kcal

Ingredients

1/2 head cabbage, shredded
2 large carrots, shredded
2 celery stalks, diced
1/4 onion, chopped
2 tbsp coconut aminos
1 lb fully cooked shrimp, chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp dried ginger
2 tbsp coconut oil (or cooking fat of choice)

Instructions

Heat the coconut oil over medium heat in a large skillet or wok. Sauté the onion and celery until softened, about 2-3 minutes.
Add the cabbage & carrots, and continue to sauté for 7-8 minutes, or until the veggies are tender.
Stir in the spices, coconut aminos, and cooked shrimp, and continue to cook until fragrant & warmed through (another 2-3 minutes).
Divide into bowls, and serve topped with Sriracha or extra coconut aminos. Enjoy!

Notes

P.S.-- Feel free to fancy this recipe up. You can sub ground pork for the shrimp, add extra spices, toss in some green onions or bean sprouts, etc. I just tend to err on the side of simplicity. Use this as a guide!

Nutrition