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Spicy Shrimp Egg Roll Skillet

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This spicy shrimp egg roll skillet is the quick and easy weeknight meal you need! It’s packed full of napa cabbage, carrots, garlic, ginger, and spicy shrimp. It’s ready in just 30 minutes and packed full of flavor! 

This spicy shrimp egg roll skillet is the quick and easy weeknight meal you need! It's packed full of napa cabbage, carrots, garlic, ginger, and spicy shrimp. It's ready in just 30 minutes and packed full of flavor! 

My husband could eat Chinese food every single day. I’m not even kidding. When I travel for work I’m fairly certain he orders take out every single day.

However, I’m not a huge fan of takeout. Mostly because everything is so damn salty I just can’t.

I don’t need to step on that scale in the morning and be annoyed with myself that I decided to eat all the sodium the night before.

Well, with this recipe I get all the flavor of takeout without all that extra sodium.

Plus I get to use high-quality ingredients which makes me happy. 

This spicy shrimp egg roll skillet is the quick and easy weeknight meal you need! It's packed full of napa cabbage, carrots, garlic, ginger, and spicy shrimp. It's ready in just 30 minutes and packed full of flavor! 

I made this skillet recipe extra spicy but if you have kids (or you don’t like spice) just tame down the addition of chili garlic sauce.

Which, if you don’t own a bottle you need to buy ASAP! It’s so good and I put it in EVERYTHING.

Plus it’s super cheap and that always makes me happy.

This spicy shrimp egg roll skillet is the quick and easy weeknight meal you need! It's packed full of napa cabbage, carrots, garlic, ginger, and spicy shrimp. It's ready in just 30 minutes and packed full of flavor! 

When I decided to make this dish I just happened to have a big head of napa cabbage sitting in my fridge.

However, I’m pretty sure if you only had green cabbage on hand that would work just as well.

OR if you wanted to make your life super duper simple buy a couple bags of coleslaw mix and you don’t even have to cut anything.

I’m all about shortcuts.

I also decided to stir in cilantro right at the end because nothing beats that fresh cilantro taste. I mean, unless you’re one of those people who thinks cilantro tastes like soap.

In that case, I’m sorry. Cilantro is so dang good.

This spicy shrimp egg roll skillet is the quick and easy weeknight meal you need! It's packed full of napa cabbage, carrots, garlic, ginger, and spicy shrimp. It's ready in just 30 minutes and packed full of flavor! 

Since I’m allergic to sesame oil I used olive oil to cook up my spicy shrimp egg roll skillet but if you’re not allergic to sesame you could 100% use sesame oil to cook your cabbage.

Oh, and I know you see sesame seeds hanging out in that bowl. Don’t worry, raw sesame seeds in small doses don’t trigger my allergy.

We’re all good.

Love this spicy shrimp egg roll skillet?

Try my savory Asian oat bran, Instant Pot Asian chicken and rice soup, spicy cashew chicken, 20 minute healthier orange chicken, spicy beef with peanuts, spicy garlic stir fry, or my spicy pork noodle bowl.

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Spicy Shrimp Egg Roll Skillet

This spicy shrimp egg roll skillet is the quick and easy weeknight meal you need! It's packed full of napa cabbage, carrots, garlic, ginger, and spicy shrimp. It's ready in just 30 minutes and packed full of flavor! 

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1 tablespoon olive oil (or sesame oil)
  • 8 cups thinly sliced napa cabbage
  • 3 cups grated carrots
  • 4 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon lemongrass paste
  • 1 tablespoon chili garlic paste
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons fish sauce
  • 2 teaspoons brown sugar
  • 1 pound medium shrimp, cleaned and deveined
  • 1/4 cup minced cilantro
  • Sesame seeds, for topping
  • Sliced green onions, for topping

Directions:

In a large skillet add oil and set over medium-high heat.

When the oil is hot add the cabbage and carrots, cook for 5 minutes.

Add the garlic, ginger, lemongrass, chili garlic paste, soy sauce, rice wine vinegar, fish sauce and brown sugar. Cook for about 5 minutes or until the cabbage is slightly cooked down and most of the liquid is cooked down.

Add the shrimp and stir to combine. Cook for about 5 minutes or until the shrimp is firm, pink and fully cooked.

Stir in the cilantro and garnish with sesame seeds and sliced green onions.

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Sandra | A Dash of Sanity

Monday 9th of April 2018

This looks like a new favorite for weeknights!

Dee

Monday 9th of April 2018

I'm not a fan of take out either, so this is perfect! Love it!

Abeer

Sunday 8th of April 2018

These look so delish! A must try recipe!

Catalina

Sunday 8th of April 2018

WOW! This looks inanely delicious! Must try!

Kimberly @ The Daring Gourmet

Saturday 7th of April 2018

Ooh, that looks absolutely mouthwatering, YUM!

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