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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!
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.
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.
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.
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.
Spicy Shrimp Egg Roll Skillet
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
Instructions
- In a large skillet add oil and set over medium-high heat.
- Add the cabbage and carrots when the oil is hot, and 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 until the shrimp is firm, pink, and fully cooked.
- Stir in the cilantro and garnish with sesame seeds and sliced green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is all I can think about having right now. Looks SO good!
I love a bit of spice but appreciate the suggestion on taming it a bit for my kids.
Ooh, that looks absolutely mouthwatering, YUM!
WOW! This looks inanely delicious! Must try!
These look so delish! A must try recipe!
I’m not a fan of take out either, so this is perfect! Love it!
This looks like a new favorite for weeknights!
Make it easier to print just the recipe.
@Patrice, thank you! I have made some changes that will make it easier to jump to the recipe and you should see a big green “print” button.