In a sauté pan, melt the coconut oil and sea salt on a LOW to MEDIUM heat. Add the shrimp and sauté for about 3 minutes, or until the shrimp are cooked through (they’ll deepen in color and shrink in size). Using a spoon, scoop out the excess water that pools from the shrimp. Add another tablespoon of coconut oil to the pan.
Stir in water chestnuts and garlic and cook for about 1-2 minutes. Stir in coconut aminos and ginger and stir until evenly coated.
Pour in the coleslaw and stir until mixed, about 1-2 minutes. Stir in or garnish with green onion.
Add sea salt and pepper to taste. Serve immediately.
If you don’t want to scoop out the excess water released from the shrimp, you can sauté the shrimp in a separate skillet and, using a slotted spoon, transfer them to the larger saucepan. Then add the coconut oil, referenced at the end of step 1, and continue the cooking process as listed. Removing the water and replacing it with coconut oil keeps the coleslaw from becoming soggy while also preventing the ingredients from burning.
We like to eat our Paleo Egg Roll Bowls a little on the al dente side. If you want your coleslaw cooked more, then simmer longer until desired consistency is achieved.
We won’t judge if you happened to double the amount of shrimp and water chestnuts used. 🙂
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