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.

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 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!

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!

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}

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

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Course: Dinner, Lunch

Cuisine: Paleo, Whole30

Servings: 5 servings

Print this Recipe

Did you make this recipe?

Leave a review

5 from 4 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

Fat: 30g

Saturated fat: 8g

Cholesterol: 238mg

Sodium: 1141mg

Potassium: 235mg

Carbohydrates: 8g

Fiber: 2g

Sugar: 3g

Protein: 20g

Vitamin A: 2.9%

Vitamin C: 46.9%

Calcium: 17.2%

Iron: 13.6%

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!