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9.10.18

Spicy Shrimp Egg Roll in a Bowl {Paleo, Whole30}

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Whole 30 Nut Free No Added Sugar

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.

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.

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!

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.

For this new 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.

For the veggie part, a good classic slaw mix (sans dressing, of course!) is perfect – although you can also mix up shredded cabbage, carrots, and even broccoli or brussels sprouts to make it your own.  Most grocery stores have lots of pre-mixed shredded veggie blends, so choose the one that speaks to you!

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.

Next we have the flavors!  Coconut aminos (similar in flavor to soy sauce), sesame oil, hot sauce, garlic and ginger make up the bulk of the flavors in the stir fry itself.

For the aioli, it’s much of the same, and you can go as spicy or mild as you choose depending on the amount of hot sauce and cayenne pepper you use.

I prefer all my aioli recipes to begin with my homemade mayo (2 minutes in an immersion blender), but you can also start with store-bought avocado oil mayo if you prefer not to make your own.  Either way, you won’t be disappointed!

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.

Meal hack – 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, here we come!

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. 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.

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.

Author: Michele Rosen
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Dinner, Lunch
Cuisine: Paleo, Whole30
Servings: 5 servings
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Leave a review
4.5 from 28 votes

Ingredients

Spicy Aioli:

  • 1/2 cup homemade mayo or purchased paleo mayo
  • 1 clove garlic minced
  • 1 tsp sesame oil
  • 1 1/2 tsp lime juice or lemon juice
  • 2-3 tsp hot sauce Whole30 compliant
  • Pinch cayenne pepper or to taste

Shrimp Stir Fry:

  • 1 lb shrimp peeled
  • 2 Tbsp coconut oil divided
  • Sea salt and pepper for shrimp*
  • 6 cups slaw mix or a combination of shredded cabbage, carrots, brussels sprouts, etc.
  • 3 tbsp coconut aminos

  • 2 Tbsp sesame oil
  • 1 tsp hot sauce Whole30 compliant, optional
  • 1 bunch scallions thinly sliced white/light green and green parts separated
  • 3 cloves garlic minced
  • 2 tsp ginger fresh, about 1” peeled and grated or minced

Instructions

First, Prepare Aioli

  1. 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:

  1. Have all ingredients prepped and ready to go before beginning since the cooking will go fast.
  2. Heat a large nonstick skillet or wok over high heat and add 1 Tbsp of the coconut oil. Sprinkle the shrimp with salt, pepper, and a dash of cayenne pepper if desired.
  3. Once 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.
  4. Lower heat to med and add the second Tbsp of coconut oil. Add the slaw/shredded veggies, cook and stir for about a minute until beginning to soften, then add the white scallions, ginger and garlic.
  5. Cook another minute or two, then add the coconut aminos, sesame oil, and hot sauce, if using, to the skillet and stir, lower heat and add the shrimp back in, stir to combine well. Remove from heat and garnish with green onion.
  6. Serve in bowls drizzled with the spicy aioli**. Enjoy!  

Recipe Notes

*Add a dash of cayenne for extra spice **The stir fry will reheat well if prepared ahead of time - just wait until serving before adding the aioli.

Nutrition

Calories: 383kcal
Carbohydrates: 8g
Protein: 20g
Fat: 30g
Saturated Fat: 8g
Cholesterol: 238mg
Sodium: 1141mg
Potassium: 235mg
Fiber: 2g
Sugar: 3g
Vitamin A: 145IU
Vitamin C: 38.7mg
Calcium: 172mg
Iron: 2.4mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More Whole30 and Keto friendly Meals?  Try One of These!

Breakfast Egg Roll in a Bowl

Chicken Bacon Fried Cauliflower Rice

Grilled Chicken BLT Salad with Peppercorn Ranch

Paleo Burrito Bowls with Cauliflower Rice

Mexican Cauliflower Fried Rice

Paleo Shrimp Scampi with Zucchini Noodles

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma! 

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Brittany Audra @ Audra's Appetite says

    September 10, 2018 at 2:55 pm

    I love your breakfast egg roll recipe! All the crunchy veggies are so delicious 🙂

    Reply
  2. Maria says

    September 13, 2018 at 7:05 pm

    5 stars
    This was so good tasty and very easy to make. I added some chopped broccoli to the slaw too because I had it. Loved it! Thanks.

    Reply
  3. Paula says

    September 14, 2018 at 2:05 pm

    5 stars
    Made this. Tasty and easy and also still delicious next day.

    Reply
    • Michele says

      September 14, 2018 at 7:52 pm

      Thrilled to hear that!

      Reply
  4. Vicki says

    September 15, 2018 at 1:29 pm

    What a cool way to eat an egg roll. We love shrimp egg rolls and also love variety! Now for planning to make them…….

    Reply
    • Michele says

      September 16, 2018 at 8:57 pm

      Hope you enjoy!

      Reply
  5. Mackenzie says

    September 20, 2018 at 12:04 pm

    5 stars
    THIS! Too yummy. Reminded me of a Torchy’s shrimp taco (we have a them in Texas) but much better for me I’m sure. Well done!

    Reply
    • Janet says

      July 22, 2020 at 7:28 pm

      5 stars
      My husband and I love this recipe! I make it a lot and it’s always a meal to look forward to!

      Reply
  6. jessica butler says

    September 28, 2018 at 9:12 am

    5 stars
    i made this last night- i was blown away by how delicious it was!
    and of course, it was great to do most of the prep work ahead of time.
    thank you!!

    Reply
    • Michele says

      September 30, 2018 at 9:55 am

      That’s awesome, happy you enjoyed!

      Reply
  7. Pam says

    January 10, 2019 at 6:36 pm

    5 stars
    I started whole30 a year ago and have eaten paleo since that was completed. This has become one of my favorite paleo meals! It is soooo good! I’ve added it to my permenant recipe box. Thank you, thank you, for making paleo Living so yummy!

    Reply
  8. Terry Q says

    March 22, 2019 at 6:54 pm

    I think the fat amount is way off on your nutrients.

    Reply
  9. Chelsea Lynn says

    May 28, 2019 at 8:27 pm

    This is my family’s favorite meal. I am in love!!!! Thank you for this!

    Reply
  10. Stacey Patmore says

    June 16, 2019 at 6:05 pm

    1 star
    Should it be 3 teaspoons of aminos rather than 3 tablespoons? I used 3 tablespoons and it was inedible because it was so salty.

    Reply
    • Michele says

      June 17, 2019 at 5:31 pm

      I’m not sure which aminos you used, but with Coconut Secret coconut aminos it wasn’t too salty.

      Reply
  11. Amy P. says

    January 10, 2020 at 8:54 pm

    5 stars
    I made this for dinner tonight and it was SOO DELICIOUS!!!!!! Made without any modifications and it was perfect! Thank you!!

    Reply
  12. Kathy says

    May 17, 2020 at 10:32 am

    5 stars
    Awesome recipe and super simple!! So glad I found your website

    Reply
  13. Leah says

    January 2, 2021 at 7:23 pm

    5 stars
    Family favorite!

    Reply
  14. Frances Caplan says

    January 23, 2021 at 4:43 pm

    5 stars
    My husband is so excited every time I make this! So good!

    Reply
  15. Dian says

    February 9, 2021 at 1:56 pm

    5 stars
    I am so loving these egg rolls in a bowl. I do cheat and use lime chipotle Mayo instead. Thanks for the recipe.

    Reply
  16. Stefanie says

    February 18, 2021 at 11:59 pm

    4 stars
    I loved it overall. I thought it was a bit oily. I think I’ll try only one Tbsp of sesame oil at the end. Maybe I will use the other to stir fry the veg and just leave out the second Tbsp of coconut oil.

    Reply

Trackbacks

  1. Whole 30 week 4 menu and grocery list | Myriah Cole, Health and Wellness Enthusiast says:
    July 16, 2020 at 2:33 pm

    […] Lunch:shrimp egg roll in a bowl […]

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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