Shrimp Egg Roll Bowls

Instructions

1. 1

   [Aioli]

2. 2

   Whisk together the mayo, garlic, sesame oil, lime or lemon juice, hot sauce, and cayenne (if using) until smooth. Refrigerate until ready to use.

3. 3

   [Shrimp and veggies]

4. 4

   Have all your ingredients prepped before you start — this stir-fry moves fast.

5. 5

   Heat a large nonstick skillet or wok over high heat and add 1 tablespoon of the oil. Season the shrimp all over with sea salt, black pepper, and a pinch of cayenne if desired.

6. 6

   Once the skillet is very hot, add the shrimp in a single layer and cook, turning once or twice, until opaque, about 2 minutes. Remove to a plate and cover while you cook the vegetables.

7. 7

   Lower the heat to medium and add the second tablespoon of oil. Add the shredded cabbage and carrots and cook, stirring, for about a minute, until just beginning to soften. Add the white parts of the scallions, the ginger, and the garlic, and cook another minute.

8. 8

   Stir in the coconut aminos, sesame oil, and hot sauce. Lower the heat, return the shrimp to the pan, and stir to combine. Remove from heat and garnish with the scallion greens.

9. 9

   Serve in bowls drizzled with the aioli.