Shrimp “Egg Roll” Stir Fry

This recipe came about one evening when Paul 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.

Shrimp “Egg Roll” Stir Fry

Yield: 1

Calories per serving: 285

Fat per serving: 9 g

Carbs per serving: 33 g

Protein per serving: 23 g

Shrimp “Egg Roll” Stir Fry


  • 1 tbsp ketchup
  • 1 tbsp low-sodium soy sauce
  • 2 tsp rice vinegar
  • 1/2 tsp chili garlic paste
  • 1/2 tbsp canola or grapeseed oil
  • 1 clove garlic, sliced
  • 1 tsp fresh ginger, minced
  • dash red pepper flakes
  • 2 cups raw shredded cabbage (frozen works fine)
  • 1 small carrot, shredded or grated
  • 4 oz raw shrimp (about 14 medium), peeled and deveined
  • 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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