1tablespoonrice vinegarunseasoned or seasoned for a sweeter taste
16ouncescoleslaw
1tablespoontoasted sesame oil
salt and pepper to taste
sliced green onions or sesame seeds, optionalfor garnish
Instructions
Heat 2 Tablespoon of olive oil over medium-high heat. Add shrimp to skillet and stir to coat with oil. Arrange shrimp in a single layer and allow to cook for 3 minutes. Stir and cook for about 2-3 minutes more or until shrimp are pink and cooked through. Remove shrimp to serving plate, leaving behind excess oil and keep warm.
Add onions to the skillet and cook for about 5 minutes to soften. Add garlic and ginger and cook for 1 minute more. If there is no oil left in the skillet, then add another teaspoon.
Add coleslaw mix to the skillet. Stir and cook for about 5 minutes or until the cabbage is crisp tender.
Stir in cooked shrimp, soy sauce, rice vinegar, and sesame oil and cook for 1-2 minutes more.
Remove from heat, season with salt and pepper and top with green onions or sesame seeds, if using.
Notes
See more photos, variations, and expert tips above.Storage and Make Ahead - Shrimp Egg Rolls in a bowl are PERFECT for meal prep because hearty cabbage holds up well over time. Portion out and store it in the refrigerator for 2-3 days.