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Thai Basil Almond Egg Roll in a Bowl

Servings 2

Ingredients

  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • 1 small chopped shallot
  • 1 teaspoon chopped basil
  • heaping tablespoon unsweetened almond butter
  • 1 teaspoon lime juice
  • 1 teaspoon coconut milk
  • 1/2 teaspoon ground ginger
  • 1 bag coleslaw mix
  • 1/2 cup baby shrimp
  • 1-2 teaspoons water
  • 1 chopped scallion
  • almonds to garnish

Instructions

Stovetop directions

  1. In a saucepan, over medium heat add sesame oil, shallots, garlic and shrimp. Saute until the shrimp is cooked and the shallots and garlic are translucent. 

  2. Add basil, lime juice, almond butter, ginger, coconut milk, and water.  stir the sauce together with the shallots and garlic, to make a sauce 

  3. Add in coleslaw mix and start cooking it down.  You may want to add another tablespoon of water to help the process along, but not too much. 

  4. Cook the coleslaw mix down, continually stirring. 

  5. Remove from the heat, when the slaw is cooked to your liking.  

Instant Pot/ Pressure Cooker directions

  1. Turn the pan to saute. 

  2. Add sesame oil to the bottom of your pan with the shrimp, garlic, and scallions.  Cook until the shrimp is cooked and the scallions are translucent. 

  3. Add basil, lime juice, almond butter, ginger, coconut milk, and water. stir the sauce together with the shallots and garlic, to make a sauce 

  4. Cook the coleslaw mix down, continually stirring. 

  5. place the lid on the instant pot, and cook on low pressure for 1 minute.

  6. Remove the lid immediately after cooking. And eat!  If your cabbage gets too wilted, mix it with some uncooked coleslaw mix to even it out.