All the flavor of your favorite shrimp egg roll, deconstructed into a simple, satisfying bowl you'll want to make on repeat. This Shrimp Egg Roll in a Bowl features tender shrimp, shredded cabbage, and savory veggies come together in one pan for minimal cleanup!
For more make your own takeout options for dinner, try this Mongolian Beef, Whole30 Zuppa Toscana, or this Healthy Beef and Broccoli!
Looking for more healthy shrimp recipes? Make this Creamy Tuscan Shrimp dish, my Gluten Free Shrimp Scampi, Gluten Free Bang Bang Shrimp, or these delicious Jerk Shrimp Pineapple Bowls!
🔍 Quick Look: Shrimp Egg Roll in a Bowl
- ⏱️ Prep Time: 5 minutes
- 🍳 Cook Time: 15 minutes
- 🕒 Total Time: 20 minutes
- 👥 Servings: 4
- 📊 Calories: ~419
- 🔥 Cook Method: Stove-top based
- 👩🍳 Main Ingredients: Shrimp and cabbage
- ⭐ Difficulty: Easy and super fast!
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Why You'll Love this Easy Dinner Recipe
- It's SO fast to make-it comes together in about 20 minutes! For a quick and similar option, try this dish of Inside Out Eggrolls, made with pork!
- It's very dietary friendly-it's paleo, gluten free, and dairy free!
- Made with mainly protein and veggies, it's a nutritional powerhouse!
Ingredients Needed
- Sesame Oil-this brings about an authentic flavor but if you don't have it on hand, see below for swaps!
- Shrimp-Trader Joe's has my favorite wild caught shrimp for a great price!
- Chinese 5 Spice Powder-this is optional since it may not be a staple in most American households, but it definitely adds an authentic flavor.
See the recipe card below for quantities!
Swaps and Variations
- Use sliced cabbage or a bag of shredded cabbage in place of the coleslaw mix.
- Use garlic and ginger powder in place of fresh if you're out.
- For a healthier fat option, use avocado, coconut, or olive oil in place of the sesame oil.
- Throw in some sugar snap peas, mushrooms, or pepper strips for more veggies!
Topping Suggestions
There are so many good ideas that pair perfectly with the flavors here! Try a few together to see what combination you like!
- Sesame Seeds
- Red Pepper Flakes
- Sriracha Sauce
- Green Onions
- Chili Garlic Sauce
- Wasabi
- Pickled Ginger
- Cucumbers
- Mandarin Oranges
- Avocado
- Seaweed Flakes
How to make Shrimp Egg Roll in a Bowl
- Step 1: To make this recipe, start by heating sesame oil in a Dutch oven and add the shrimp, salt, and coconut aminos to cook until no longer opaque. Drain and set aside.
- Step 2: Add the remaining sesame oil to the pan and cook the onions in it. When they just start to soften, add the ginger and garlic and stir.
- Step 3: After about 30 seconds, add the coleslaw mix and cook for a few minutes until everything it starts to wilt. Add the water chestnuts, salt, coconut aminos, Chinese 5 spice powder, and the cooked shrimp. Mix together thoroughly then serve and add toppings of choice. Enjoy!
Top Tip
Serve this over rice for a full meal! You'll have protein, veggies, and the carbs.
If you're eating paleo, Whole30, or don't tolerate rice, you could use cauliflower or broccoli rice, or quinoa.
FAQs
Definitely. This recipe is a great meal prep option - just portion it out into individual containers (with rice if you'd like!) and refrigerate!
Absolutely! Just make sure to thaw them completely and pat them dry before cooking. Excess moisture will cause them to steam instead of sear.
Properly sealed this will keep 3-5 days in the fridge! Reheat it on the stovetop for the best results, stirring often.
Suggested Serving Options
If you tried this Shrimp Egg Roll in a Bowl or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Shrimp Egg Roll in a Bowl
Ingredients
- 4 Tbsp. sesame oil split
- 1 lb. shrimp
- 2 tsp. salt split
- 1 Tbsp + 1 tsp. coconut aminos split
- 1 large onion sliced
- 5 cloves garlic diced
- 1 inch piece of ginger diced
- 1 10-14 oz. bag of coleslaw
- 1 cup shredded carrots
- 1 can water chestnuts
- 1 tsp. Chinese 5 spice powder optional
Instructions
- Heat 2 tbsps. of the oil in a large pan or Dutch oven over medium heat. Add the shrimp, 1 tsp. salt, and 1 tsp. coconut aminos and cook until it's pink and red in color and no longer translucent or gray. Drain and set aside.
- In the same pan, add the remaining sesame oil. Add in the onions and stir until they begin to wilt. Add in the garlic and ginger and mix frequently for 30 seconds.
- Add in the coleslaw mix and the shredded carrots. Stir and cook for just a few minutes until everything starts to wilt and isn't super crunchy.
- Add back in the shrimp and add the salt, water chestnuts, 1 Tbsp. of coconut aminos, and the Chinese 5 spice powder if using. Stir completely.
- Add any optional toppings or sauce and enjoy!
Notes
- Frozen shrimp: If you're using frozen make sure it's thawed out and patted dry first!
- Don't overcook: To prevent rubbery and chewy shrimp, be sure to not overcook them! They only need about 2 minutes per side, so pull them out as soon as they turn pink.
Kayleigh says
Loved this meal, so easy to make and get some veggies in!