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 garlic
- sesame oil
- sriracha or other hot sauce
- fresh lime juice
Stir Fry:
- Shrimp
- Olive oil
- Salt and pepper
- Slaw mix (shredded cabbage, carrots, etc.)
- Coconut aminos
- sesame oil
- minced garlic
- minced ginger
- scallions
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.
Ingredients
Spicy Aioli:
- 1/2 cup homemade mayo or purchased paleo mayo
- 2 cloves garlic minced
- 2 teaspoons sesame oil
- 1 1/2 teaspoons lime juice or lemon juice
- 3 teaspoons hot sauce (I used Yellowbird Sriracha)*
- Pinch cayenne pepper to taste
Shrimp Stir Fry:
- 1 lb shrimp peeled, tails removed
- 2 Tablespoons olive oil or avocado oil, divided
- Sea salt and freshly ground black pepper
- 6 cups slaw mix - or a combination of shredded cabbage (green and purple), carrots**
- 3 tablespoons coconut aminos
- 2 tablespoons sesame oil
- 1 teaspoon hot sauce (I used Yellowbird Sriracha)
- 1 bunch scallions thinly sliced, white and green parts separated
- 3 cloves garlic minced
- 2 teaspoons minced 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
Shop Products and Ingredients:
Want More Whole30 and Keto friendly Meals? Try One of These!
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
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Brittany Audra @ Audra's Appetite says
I love your breakfast egg roll recipe! All the crunchy veggies are so delicious 🙂
Maria says
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.
Paula says
Made this. Tasty and easy and also still delicious next day.
Michele says
Thrilled to hear that!
Vicki says
What a cool way to eat an egg roll. We love shrimp egg rolls and also love variety! Now for planning to make them…….
Michele says
Hope you enjoy!
Mackenzie says
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!
Janet says
My husband and I love this recipe! I make it a lot and it’s always a meal to look forward to!
jessica butler says
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!!
Michele says
That’s awesome, happy you enjoyed!
Pam says
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!
Terry Q says
I think the fat amount is way off on your nutrients.
Chelsea Lynn says
This is my family’s favorite meal. I am in love!!!! Thank you for this!
Stacey Patmore says
Should it be 3 teaspoons of aminos rather than 3 tablespoons? I used 3 tablespoons and it was inedible because it was so salty.
Michele says
I’m not sure which aminos you used, but with Coconut Secret coconut aminos it wasn’t too salty.
Cindy Bogdan says
Agree I used 1 tablespoons of Dr. Braggs and that was plenty!
Amy P. says
I made this for dinner tonight and it was SOO DELICIOUS!!!!!! Made without any modifications and it was perfect! Thank you!!
Kathy says
Awesome recipe and super simple!! So glad I found your website
Leah says
Family favorite!
Frances Caplan says
My husband is so excited every time I make this! So good!
Dian says
I am so loving these egg rolls in a bowl. I do cheat and use lime chipotle Mayo instead. Thanks for the recipe.
Stefanie says
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.
Tom says
Wow, this was amazingly delicious! For the leftovers, I’m going to season and saute some extra slaw mix so the servings are a bit larger, but this was one of the best dinners I’ve made.
Marie E Lovallo says
This was a delicious recipe. My husband enjoyed it and asked me to please make it again.
Michele, all your recipes are a hit. Love your baked goods also.
I am 80 years young, and I love to cook and bake.
Thank you for sharing your recipes with us.
Marie aka Nanny
Cheryl says
So good and easy! Love the aioli!
Beth Farmer says
What an amazingly wonderful recipe!!! The aioli is what makes it the greatest. I may try the aioli as a salad dressing. Thank you!
Stefania J says
I totally agree. The slaw was good but the aioli pulled it all together!
Manda says
This recipe was so easy to make and super yummy! My partner teaches a night class (on Zoom) on Monday nights and the time we have to make dinner is limited. This will be added to our rotation more regularly for sure. My only complaint (that I want to name could be human error on my part) is we did not get 5 servings out of this, had we and they would have been very small servings.
Its also possible I mismeasured the veggies and that’s why that happened!
Kristen says
I also did not get 5 servings out of this and I even used extra slaw after reading your comment. I’ll just use even more next time because this recipe is fabulous.
brawl stars says
Wow, that was a wonderful meal! I’m going to season and fry some extra slaw mix for the leftovers so the portions are a little bigger, but this was one of the greatest dinners I’ve ever prepared.
game website says
That was a fantastic supper! Although I’m going to season and fry some extra slaw mix to make the leftovers a little bigger, this was one of the best dinners I’ve ever made.
Diane says
The nutritional information says it has only 2 g of protein. That can’t be right.
Bobby says
Holy stir fry in a paper bowl. I wish I’d had some bacon on hand. The dish is GREAT by itself, I think some bacon would add some smoky flavor to the dish. Definitely a keeper.
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Kate says
One of my all-time favorite meals! Comes together easily and packed full of flavor.
Stefania J says
This recipe comes together pretty easily and most ingredients are staples in a paleo pantry. The “eggroll” part was tasty on its own but the mayo/garlic aioli REALLY is a must-add and just brought all the flavors together in the perfect combination. I omitted most of the hot spice (hubby doesn’t care for it) but I did add some cayenned for a dash of heat and he loved it. The family asked me to make this a weekly thing! I have NEVER gone wrong with any of your recipes. Thank you!
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this looks amazing!
Marcia says
Yummy! Tastes like a lot of work but it’s really not. And so delicious. I didn’t change a thing, except I used the sriracha sauce I had on hand. Thanks for another winner, Michele!
Diana says
I’ve made a few different egg roll in a bowl recipes. This is my favorite! It has great flavor!
Oni says
Michele,
This was over the top! I tried a half recipe to see how it would be as there’s just “one of me”! You scored again! I, personally would cut back on the garlic because sometimes garlic and I don’t do that well together but otherwise this is delicious and easy to prepare. I also don’t care for “too spicey” so I left out some of the “hot” sauce and it was still perfect. Thanks so much!
Charlene says
So scrumptious! Hubby and I loved it! The smells were so good while we were cooking too!
Evil Eyes says
Great and delicious. I will definetely will do it !
Jessica Touchard says
I think this is the best egg roll in a bowl version I’ve tried! I e made it twice. Love the flavors.
Iva L. says
Oh my gosh! This was FAN-TAS-TIC! Hubby and I loved it! I had very large cooked shrimp with tails on in the freezer which I defrosted overnight and just did a quick turn in the skillet with the spices. Yes the aioli sends it over the moon! We love the heat and I also added a drizzle of hot sesame oil before serving. I had some tomato and pineapple salsa leftover from the previous night, which we had plus some avocado. Swoon! Tonight I’m trying Paleo Salisbury Steak with mashed cauli! Can’t wait! Thanks!
Law says
Thanks for sharing this wonderful post!
Sarah F says
So tasty and easy! Definitely will make again. I had to stir fry the veggies in 2 batches because I didn’t have a huge pan.
I accidentally started eating it without the sauce and it was still great! But the sauce does add good flavor.
Cindy Bogdan says
Protein must be wrong it’s only 2 grams with all that shrimp? The recipe is delicious I added mushrooms!
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Indulge in a flavorful journey with our Spicy Shrimp Egg Roll in a Bowl, a perfect blend of Paleo and Whole30 goodness. Packed with succulent shrimp and vibrant veggies, this dish is a culinary delight that satisfies your taste buds and dietary preferences. Much like the eclectic tunes of Professor Alimantado, our bowl harmonizes diverse flavors for a uniquely satisfying experience. Elevate your palate with this wholesome recipe, where every bite is a symphony of taste and nutrition.
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Walton says
Transform your weeknight dinners with this delightful paleo shrimp egg roll in a bowl, a fusion of vibrant flavors, crisp veggies, and protein-packed goodness. This delectable dish, accompanied by a zesty aioli, caters to paleo, Whole30, and keto enthusiasts. Embrace the convenience of these bowls, ideal for busy schedules. Plus, the leftovers maintain their deliciousness when reheated—a perfect solution for a hassle-free and satisfying lunch the next day. Dive into the culinary adventure with our ‘Gefriertruhe‘-inspired creation!
Elizabeth says
This is So Yummy!! And versatile 🙂 Found the recipe few years ago during our one and only whole30 January. But it’s now on permanent meal rotation. Sometimes with rice, sometimes without. Today with langoustine tails bc Trader Joe’s out of shrimp. I make a jar’s worth of the dressing and keep it ready in the fridge. Thank you for this recipe gift that keeps on giving!!
Hilton Heidenreich says
I love this dish and the recipe is really amazing. I loved it. Now I am busy with exterior house cleaning
Dee Kay says
Very good! Didn’t use the aioli but I’m sure that would have taken it up a notch! My secret ingredient for fried rice is Chinese five spice powder, so I added some to this and loved it! Also added some sweet potato starch noodles and it was the bomb!
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Amazing work! thanks for sharing delicious recipes with us.
Melissa says
Made tonight and it was amazing! Thank you for such awesome recipes 🙂