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This quick and easy paleo shrimp egg roll in a bowl is packed with flavor, veggies and protein! Served with a spicy aioli, these egg roll bowls are paleo, Whole30 and keto friendly! Great for weeknight dinners and the leftovers reheat perfectly for lunch the next day.
After experimenting with the “egg roll in a bowl” trend and making this crazy delicious breakfast version, the egg roll in a bowl was quickly thrown into my easy-meal rotation because.
If you’re new to the egg roll in a bowl concept, get excited – it’s super simple and so, so tasty!
Essentially, you’re stir frying up a bunch of yummy ingredients and the finished product tastes like the inside of an egg roll. Genius, seriously – whoever came up with this concept!
For this shrimp version, I wanted to go all out. I’d just been over a friends house where she served spicy shrimp and tuna rolls with aioli, and I knew I had to go the route of both spicy and seafood!
Since my little guy recently decided he LOVES shrimp (so strange, because he eats almost nothing), I had lots of shrimp ready to go in the freezer and decided to start with that.
What You Need to this Shrimp Egg Roll in a Bowl Recipe
Most grocery stores have lots of pre-mixed shredded veggie blends, so I always choose one of those when making an egg roll in a bowl.
Anytime I can get away with less prep, I’m in! You can use a classic slaw mix or one with some different veggies, like brussels sprouts. Choose the one that speaks to you!
And of course, if your store doesn’t have slaw mix, you can thinly slice cabbage and mix with shredded carrots to yield the same result.
Here’s everything you’ll need to prepare your egg roll bowls:
Aioli:
paleo friendly mayo (homemade or store bought)minced garlicsesame oilsriracha or other hot saucefresh lime juice
Stir Fry:
ShrimpOlive oilSalt and pepperSlaw mix (shredded cabbage, carrots, etc.)Coconut aminossesame oilminced garlicminced gingerscallions
How to Make Shrimp Egg Roll in a Bowl
I like to have the aioli ready to go so I make it first. Simply whisk all ingredients together in a small bowl.
For the stir fry, make sure your shrimp is peeled with tails removed. Sauté the shrimp over medium high heat in a tablespoon of oil until cooked through, then remove to a plate.
Next, add more oil to the skillet and cook the veggies, the white parts of the scallions, garlic and ginger.
Add in the coconut aminos, sesame oil and hot sauce. Stir the shrimp back in to heat through before serving.
Serve in bowls drizzled with the prepared spicy aioli.
Egg Roll in a Bowl Tips
You can definitely make the aioli ahead of time and store it covered in the refrigerator until ready to use. Up to 2 days ahead of time should be just fine.
Additionally, you can mince/chop/slice your garlic, ginger, and scallions to save time.
Another huge time saver? Cooking the shrimp during meal prep!
These steps take a 30 minute meal down to a 15 minute meal – which often makes all the difference on weeknights for me.
I hope you’re ready to fall in love with a new meal – spicy shrimp egg roll in a bowl!
Grab your ingredients and your favorite skillet because it’s time to cook – let’s go!
Spicy Shrimp Egg Roll in a Bowl {Paleo, Whole30}
Spicy Shrimp Egg Roll in a Bowl {Paleo, Whole30}
Quick and easy paleo shrimp egg roll in a bowl with a spicy aioli that’s paleo, Whole30 compliant and keto friendly! Great for easy weeknight dinners and the leftovers reheat perfectly for lunch the next day.
Prep Time: 20 minutesCook Time: 10 minutesTotal Time: 30 minutesCourse:Dinner, LunchCuisine:Paleo, Whole30Servings: 5 servings
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Ingredients
Spicy Aioli:
1/2cuphomemade mayoor purchased paleo mayo2clovesgarlicminced2teaspoonssesame oil1 1/2teaspoonslime juiceor lemon juice3teaspoonshot sauce(I used Yellowbird Sriracha)*Pinchcayenne pepper to taste
Shrimp Stir Fry:
1lbshrimppeeled, tails removed2Tablespoonsolive oilor avocado oil, dividedSea salt and freshly ground black pepper6cupsslaw mix – or a combination of shredded cabbage (green and purple), carrots**3tablespoonscoconut aminos 2 tablespoonssesame oil1teaspoonhot sauce(I used Yellowbird Sriracha)1bunchscallions thinly sliced, white and green parts separated3clovesgarlicminced2teaspoonsminced or grated ginger
Instructions
Aioli:
Whisk together the mayo, garlic, sesame oil, lime or lemon juice, hot sauce, and cayenne, if using until smooth, refrigerate until ready to use.
Stir Fry the Shrimp and Veggies:
Have all ingredients prepped and ready to go before beginning since the stir fry will cook fast.
Heat a large nonstick skillet or wok over high heat and add 1 Tablespoon of the oil. Sprinkle the shrimp all over with sea salt, black pepper, and a dash of cayenne pepper if desired.
Once the skillet is smoking hot, add the shrimp in a single layer. Cook, turning once or twice, for about 2 minutes or until opaque, then remove to a plate and cover while you cook veggies.
Lower heat to medium and add the second tablespoon of oil. Add the slaw/shredded veggies, cook and stir for about a minute until beginning to soften, then add the white part of the scallions, the ginger and garlic.
Cook another minute, then add the coconut aminos, sesame oil, and hot sauce to the skillet and stir. Lower the heat and add the shrimp back in, stir to combine well. Remove from heat and garnish with green onion.
Serve in bowls drizzled with the aioli. Enjoy!
Recipe Notes
*Feel free to add hot sauce to taste. Yellowbird sriracha is Whole30 friendly.
**I also add shredded Brussels sprouts to the cabbage and carrots.
Nutrition
Calories: 302kcalCarbohydrates: 8gProtein: 2gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 14gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 9mgSodium: 447mgPotassium: 179mgFiber: 2gSugar: 3gVitamin A: 151IUVitamin C: 35mgCalcium: 45mgIron: 1mg
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