Ginger Shrimp Egg Roll Skillet
This super fast, one skillet, colorful and flavorful ginger shrimp egg roll skillet dinner will soon be your go-to dinner. Seriously nutritious, this stir-fry is packed with veggies and aromatic flavors like fresh ginger, garlic and toasted sesame!
This super fast, one skillet, colorful and flavorful ginger shrimp egg roll skillet dinner will soon be your go-to dinner. Seriously nutritious, this stir-fry is packed with veggies and aromatic flavors like fresh ginger, garlic and toasted sesame!
- 1 tablespoon minced garlic
- â½ teaspoon salt
- !optional toppings:
- 3 tablespoons toasted sesame oil divided
- 3 tablespoons grated fresh ginger
- 1 lb large shrimp (31-40 shrimp per pound)
- 6 scallions sliced
- â½ red bell pepper thinly sliced
- 1 bag coleslaw mix
- 1-2 tablespoons soy sauce
- â½ cup chopped fresh cilantro
- wonton strips sesame seeds for garnish
- Carbohydrate 12.5573825328201 g
- Cholesterol 0 mg
- Fat 81.3476332941674 g
- Fiber 2.87485905109959 g
- Protein 2.50417340863388 g
- Saturated Fat 11.5747507204711 g
- Serving Size 1 1 recipe (651g)
- Sodium 18.1555264096967 mg
- Sugar 9.68252348172049 g
- Trans Fat 3.67089321244438 g
- Calories 772 calories
Step-by-step
- Heat 2 tablespoons of sesame oil in large skillet over medium high heat.
- Stir in ginger and garlic and cook until fragrant, about 1 minute.
- Add shrimp and cook until they are opaque and pink, 2-3 minutes.
- Remove the shrimp onto a plate.
- Add the remaining 1 tablespoon of sesame oil.
- Add minced scallion whites, coleslaw mix, bell pepper strips. Cook for 3-4 minutes, stirring frequently. Season with salt.
- Stir in soy sauce, adjust the amount to your taste.
- Add shrimp, cilantro and toss to combine.
- Sprinkle sesame seeds and scallion greens. Serve with wontons strips.
The Chemistry of Aromatics
Raw ginger contains gingerol, a pungent compound that transforms into milder, sweeter shogaols when exposed to heat. Heating grated ginger and minced garlic in toasted sesame oil for precisely one minute allows lipid-soluble flavor molecules to disperse uniformly across the pan surface without burning the delicate sugars in the alliums. Fat acts as a thermal conductor, carrying volatile compounds upward so they coat every surface of the vegetables.
Judging Shrimp Doneness Visually
Large shrimp measuring thirty-one to forty counts per pound require strict temperature monitoring to avoid rubbery textures, as crustacean muscle fibers tighten rapidly above 140 degrees Fahrenheit. Removing the shrimp the moment they turn completely opaque and curl into a loose C-shape prevents moisture expulsion. When translucent grey turns to solid pink with white interior meat, protein coagulation is complete and residual heat will finish the cooking process on the holding plate.
Moisture Management in Cabbage
Pre-bagged coleslaw mix releases substantial water when salted, which can dilute the savory umami concentration of the soy sauce if not managed correctly. Cooking the shredded brassicas over medium-high heat for three to four minutes evaporates excess cellular water before the final toss. Keeping the pan uncrowded ensures proper steam venting so the vegetables retain crisp structural integrity rather than boiling in their own juices.
