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Shrimp Egg Roll Bowl                         Serves 6-8

2lb large shelled and deveined shrimp, tails removed

4 tbsp peanut oil

4 tsp minced fresh garlic

2 tsp mince ginger

1 ½ cup minced sweet onion

2 cup diced zucchini

1 cup store shed carrots

1(10 0z) bag Pero Vegetable Slaw

4 tbsp soy sauce

Salt & pepper, to taste

4 green onions, sliced thin

1 package Ka-Me Chinese Noodles (ramen)



½ cup light mayonnaise

2 tbsp sriracha

2 tbsp soy sauce

4 tsp maple syrup


Combine all the sauce ingredients in a small mixing bowl and refrigerate.


Season the shrimp with salt and pepper.


In a large sauté pan over medium heat, add 2 tbsp of the peanut oil. When the oil is hot, add the shrimp and cook. Cook, stirring occasionally until pink. When the shrimp is cooked, remove them to a bowl and set aside.


If there is any liquid in the pan from the shrimp, drain and place back on the stove.


While the shrimp is cooking, prepare the noodle according to the package directions.


Add 2 tbsp of peanut oil to the pan and heat. Add the diced onion, garlic, ginger, carrots and zucchini. Cook until crisp tender. About 3-4 minutes.



Add the vegetable slaw to the pan and season with salt and pepper. Toss the cabbage with other vegetables and cook until slightly softened.


Add the shrimp to the vegetables and the 4 tbsp of soy sauce. Mix and continue to heat until desired texture of the cabbage.


Serve the shrimp and vegetables over the ramen noodles, topped with the sliced green onions

and drizzled with the sauce.





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