If you love the flavors of egg rolls but could do without the fried shell, this dish has the filling you crave. It’s made with shrimp, ginger, veggies, and fresh herbs—all cooked quickly on the stovetop. Keep prep even easier by picking up packaged cabbage and shredded broccoli in the produce section of your local grocery store, and your weeknight dinner will be ready in a flash.
Yield: 2 to 4 servings
Active Time: 20 minutes
2 tablespoons sesame oil
3 garlic cloves, minced
1 yellow onion, diced
4 green onions, thinly sliced
1 tablespoon fresh ginger, minced
1 cup Thrive Market Wild-Caught Shrimp, peeled and deveined
Sea salt, to taste
Thrive Market Organic Ground Pepper, to taste
1 tablespoon garlic chili sauce or Sriracha, optional
3 cups shredded cabbage
2 cups broccoli slaw
3 tablespoons Thrive Market Organic Coconut Amino Sauce
1 tablespoon rice vinegar
2 tablespoons Thrive Market Organic Sesame Seeds, toasted
Heat the sesame oil in a large sauté pan or wok over medium-high heat. Add the garlic, onion, green onion, and ginger, and cook until the vegetables are soft and fragrant. Add the shrimp, salt, pepper, and garlic chili sauce (if using) and cook until warmed through or until the shrimp has turned light pink. Add the cabbage, broccoli slaw, coconut aminos, rice vinegar, and sesame seeds to the pan. Toss until combined, and cook until cabbage is tender. Serve immediately.
From the book THE PLANT PARADOX COOKBOOK: 100 Delicious Recipes to Help You Lose Weight, Heal Your Gut, and Live Lectin-Free. Copyright © 2018 by Steven R. Gundry. Published on April 10, 2018 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.
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