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:
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Have all ingredients prepped and ready to go before beginning since the stir fry will cook fast.
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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.
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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.
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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.
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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.
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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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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!
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.
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.
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.
The nutritional information says it has only 2 g of protein. That can’t be right.
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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One of my all-time favorite meals! Comes together easily and packed full of flavor.
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!
this looks amazing!