Ingredients
Prep
- 3 green onion
- 3 C matchstick carrots
- 16 oz shredded cabbage slaw
- 1 T minced garlic
- 2 t fresh ginger
- 1 T red chili paste
- 2 T soy sauce
- 2 T rice wine vinegar
- 2 t fish sauce
- 2 t honey
On Cooking Day
- 1 T olive oil
- 2 lb large raw peeled shrimp
- 2 T sesame seeds for garnish
- 1/4 C chopped cilantro
- 1 bag frozen cauliflower rice
Instructions
To Assemble
- Chop green onion then add to large zipper bag along with next two ingredients. Zip to seal and toss to mix.
- In a small bowl with lid, combine remaining ingredients.
To Cook
- Add slaw and olive oil to large skillet on medium heat. Cook for 5 minutes.
- Add shrimp to skillet and cook until shrimp turns opaque.
- Add prepped sauce to skillet and cook for another 1-2 minutes.
- Cook rice according to package instructions and serve with egg roll skillet.
- Garnish with cilantro and sesame seeds.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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