Shrimp Egg Roll Bowl
Happy New Year friends! As we move into a new year, I want to share a few calorie conscious recipes with you. In an effort to be transparent with you I must say, last year was extra special hard for our family. And my coping often comes in the form of Jalapeno Kettle Chips. That being said, I wanted to share a lunch recipe I created for myself a few days ago. This Shrimp Egg Roll Bowl meal prep is perfect for anyone wanting to cut calories, fat, or counting Macros.
One of the best parts of the Shrimp Egg Roll Bowl is there is hardly any prep. You only chop one ingredient, the green onions. And those add so much freshness and crunch to the dish, don’t skip them. This dish is “lightly flavored” with an Asian influence. That is due to the amount of Coconut Aminos used. #1 You can use more, but that is more calories and sodium. #2 You can use Soy Sauce, also more sodium. I chose Coconut Aminos because I am sensitive to Soy and it is lower in sodium. You can decide after you try it.
Another recipe you can try is my Avacado Chicken Salad. I will be updating the notes on the recipe to include the Macros for it as well. You will be surprised to read that at 4 servings it comes in at 225 calories, 17g protein, 8.5g carbs, 15.2g carbs. And remember, this is good fat from Avacados!
Variations
You can also make this recipe with a family size packet of tuna. It actually contains more protein than the salad shrimp per serving for the same number of calories. I say packet because they have much less water in them and are easier to use in a recipe, in my opinion. You can use whatever you prefer or have on hand.
Another idea is to add bean sprouts, if your grocery store carries them. Mine does not so I did not add them, even though I thought they would be a great addition to the dish. And a ¼ cup of bean sprouts added to each serving of Shrimp Egg Roll Bowl only adds 16 calories, 1.6g protein, 3g carbs, .1g fat.
@atlarastable Shrimp Egg Roll Bowl Meal Prep #macrocounting #mealprep #fyp #collegecooks
♬ Dance – Willie Shaw
Shrimp Egg Roll Bowl
Ingredients
- 1 16 oz bag Cole Slaw Mix
- 2 tsp olive oil
- 3 tbsp water
- 3 tbsp coconut aminos
- ½ tsp ground ginger
- ½ tsp onion powder
- 12 oz bag salad shrimp thawed and drained
- 3 green onions chopped
Instructions
- Heat large skillet over med-high heat.
- Add olive oil to skillet and allow to heat through.
- Add entire bag of Cole Slaw mix to hot oil.
- Add water, coconut aminos, and spices. Stir.
- Do not allow all of the cabbage to wilt, you want some of it to remain crisp.
- Add salad shrimp and toss to heat through.
- Divide into three equal portions and garnish with green onions.
Video
@atlarastable Shrimp Egg Roll Bowl Meal Prep ##macrocounting ##mealprep ##fyp ##collegecooks
♬ Dance – Willie Shaw
Like crunchy food. Great recipe