Sweet and sour shrimp egg roll bowls highlight the best part of the Chinese staple: the filling! Crunchy, deeply savory, and rich in umami, these weeknight-friendly bowls come together in less than 30 minutes.
- 1 (12-oz.) bag broccoli slaw
- 2 cups shredded red cabbage
- 1 cup matchstick carrots
- 1 cup green onion, sliced at a diagonal into thick chunks
- 1 red bell pepper, sliced thin
- 3 Tbsp. sweet chili sauce
- 2 Tbsp. lower sodium soy sauce (or tamari if making gluten free)
- 2 Tbsp. rice vinegar
- 2 minced garlic cloves
- ¼ tsp. crushed red pepper flakes
- 2 Tbsp. neutral vegetable or canola oil
- 1 lb. peeled and deveined shrimp
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 3 Tbsp. sunflower seeds or peanuts
- 1 Tbsp. toasted sesame seeds (optional)
- Place slaw, cabbage, carrots, green onion, and bell pepper in a large bowl; toss to combine.
- Combine chili sauce, soy sauce, vinegar, garlic, and red pepper flakes in a small bowl; stir with a whisk. Set aside.
- Heat 1 Tbsp. of the oil in a large nonstick skillet or wok over medium-high. Add shrimp and season with ¼ tsp. each of the salt and black pepper; cook 2 minutes per side, until cooked through. Transfer to a plate.
- Add remaining 1 Tbsp. oil to pan. Add vegetable mixture and remaining ¼ tsp. salt and black pepper. Cook, stirring occasionally, until vegetables are slightly softened, about 8 minutes. Add sauce; cook 1 to 2 minutes, tossing to coat vegetables.
- Divide vegetables evenly into each of 4 bowls. Top evenly with shrimp. Sprinkle seeds over the top.