Shrimp “Egg Roll” Stir Fry Recipe

Name: Shrimp “Egg Roll” Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (about 14 medium); 1 scallion, sliced

Servings: persons

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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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon ketchup, 1 tablespoon low-sodium soy sauce, 2 teaspoons rice vinegar, 1/2 teaspoon chili garlic sauce, and more.

Yes, Shrimp “Egg Roll” Stir Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp “Egg Roll” Stir Fry

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