Shrimp Egg Roll Bowls

I'm going to keep things simple today:  If you like egg rolls, but feel bad about yourself after eating a dozen of them, you're going to love this.

It's got all of the deliciousness found on the inside of an egg roll, but pan-fried in healthy fat & eaten straight out of the bowl.  Because, who needs soy sauce & egg roll wrappers in their life, anyway?

Enjoy!

Ingredients:

• 1/2 head cabbage, shredded
• 2 large carrots, shredded
• 2 celery stalks, diced
• 1/4 onion, chopped
• 2 Tbsp coconut aminos
• 1 lb fully cooked shrimp, chopped
• 1/2 tsp each:  salt, pepper, garlic powder, dried ginger
• 2 Tbsp coconut oil (or cooking fat of choice)

Tools:

• large skillet or wok

Directions:

1.  Heat the coconut oil over medium heat in a large skillet or wok.  Sauté the onion and celery until softened, about 2-3 minutes.
2. Add the cabbage & carrots, and continue to sauté for 7-8 minutes, or until the veggies are tender.
3. Stir in the spices, coconut aminos, and cooked shrimp, and continue to cook until fragrant & warmed through (another 2-3 minutes).
4. Divide into bowls, and serve topped with Sriracha or extra coconut aminos.  Enjoy!

P.S.--  Feel free to fancy this recipe up.  You can sub ground pork for the shrimp, add extra spices, toss in some green onions or bean sprouts, etc.  I just tend to err on the side of simplicity.  Use this as a guide!