Shrimp Egg Roll in a Bowl
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Shrimp Egg Roll in a Bowl is the perfect high-protein, low-calorie one-pot meal. Made with succulent seasoned shrimp, sauteed to perfection, combined with a blend of cabbage, carrots, and green onions.
It’s a quick, easy, and oh-so-healthy weeknight meal.
Shrimp Egg roll In A Bowl
Perfectly seasoned shrimp and crispy cabbage come together in this quick, easy one-dish meal. If you haven’t added this Shrimp Egg Roll in a Bowl to your dinner recipe rotation, you are missing out on a tasty and family-friendly dish.
Keep a stash of frozen shrimp in the freezer; all you need to pick up is a few bags of coleslaw mix. This recipe is ready in a jiff. Easily customizable for whatever your gang likes. You can change it up and make it vegetarian, add more cabbage for more volume, or more shrimp for extra protein.
Fresh or frozen vegetables are both options, so keep a bag of frozen broccoli, cauliflower, or even some edamame, and you’ve got a well-balanced meal loaded with vegetables.
Why you’ll love this Egg roll In a Bowl recipe
Ingredients + Tips and Substitutions
(Ingredients at a glance; you can find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Shrimp | Fresh or frozen, peeled, deveined shrimp with the tails removed. (If using frozen, defrost the shrimp by placing it in a bowl of warm water for a few minutes.)
- Olive Oil | I prefer light-tasting olive oil, but any type will work. If you have sesame oil on hand, you could also use that.
- Spices | You’ll need salt, black pepper, paprika, onion powder, garlic powder, and fresh garlic.
- Green Onions | Green onions add flavor and a touch of color.
- Coleslaw Mix | I used both a classic coleslaw mix and broccoli/rainbow coleslaw mix. You can use whatever type of coleslaw mix you prefer. The rainbow coleslaw mix included broccoli, cauliflower, carrots, and red cabbage. If you can’t find it premade at the store you could always make your own at home. Alternatively, you could use 6 cups of classic coleslaw mix or any variety of green cabbage, carrots, broccoli, cauliflower, red cabbage, etc.
- Soy Sauce | Regular or low-sodium soy sauce will both work in this recipe.
How To make Shrimp Egg roll In A Bowl
1 Prep the seasonings. Heat olive oil in a large cast iron. In a small bowl, combine salt, black pepper, paprika, onion powder, and garlic powder.
2 Cook the shrimp. Add shrimp to the skillet and sprinkle with seasonings. Cook shrimp until they are pink and opaque throughout, remove from the skillet, set aside and cover.
3 Prep the green onions. Thinly slice the entire green onion bunch, separating the green and white parts.
4 Cook the remaining ingredients. Add the remaining olive oil and the white part of the green onion to the skillet along with minced garlic and cook for 1-2 minutes until the garlic is fragrant and the onions are soft. Add both coleslaw mixes and soy sauce to the skillet. Reduce heat to medium and cook for 10-15 minutes, stirring often until veggies are tender.
5 Add back the shrimp. Top the coleslaw mixture with the remaining green onion and shrimp before serving.
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Recipe tips
- Don’t overcook the cabbage, or it will shrink up to nothing.
- If you can’t find coleslaw mix, pick up fresh cabbage and carrots and dice them yourself.
- For more Asian-inspired flavor, use sesame oil instead of olive oil.
- I personally love to meal prep my proteins all at once at the beginning of the week. Shrimp is perfect for this. Add your already-cooked shrimp to the skillet at the end of the cooking time. (You can pre-warm the shrimp in the microwave or add them a few minutes before the veggies are done.)
Variations
- If you want more protein, double the shrimp. (Adds 15 grams of protein and 80 calories.) Or add a scrambled egg or two to the recipe.
- Make it vegetarian and use diced tofu instead of shrimp.
- This recipe also works with chicken, ground turkey, or beef.
- Stir in your favorite veggies; try diced broccoli, cauliflower, or snow peas. Fresh or frozen vegetables will both work. Or pick up a premixed vegetable blend at the grocery store.
- For extra flavor, add a teaspoon or two of fresh minced ginger and rice wine vinegar to the veggie mix and the soy sauce. (I love the sweetness the ginger adds, and the vinegar gives the dish a bright pop of flavor.)
- Mix in some chili garlic sauce for a touch of spice.
- For an extra kick of flavor, you can top your egg roll in a bowl with sriracha or bang bang sauce. (see how to make bang bang sauce in the FAQ section below.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. I do not recommend freezing leftovers as the cooked cabbage does not freeze well.
FAQs
What exactly is an “Egg Roll in a Bowl?”
Egg Roll in a Bowl is a popular low-carb, keto-friendly dish that is essentially a deconstructed egg roll, minus the deep-fried egg roll wrapper, served in a bowl. It’s a quick and easy one-pan meal packed with flavor and perfect for those who want all the deliciousness of an egg roll without the carbs and deep-fried wrapper.
Is this recipe Gluten-Free?
Use coconut aminos instead of soy sauce for a gluten-free and soy-free meal.
How do you reheat leftover egg Roll in a bowl?
You can reheat leftovers in the microwave or over the stove in a skillet or wok.
What are some topping suggestions?
You can top your Shrimp Egg Roll in a Bowl with slivered almonds, sesame seeds, sriracha, yum yum sauce, or even a DIY bang bang sauce. To make your bang bang sauce, mix 1/2 cup mayo, 2 tbsp Thai-style sweet red chili sauce, 2 tbsp rice wine vinegar, and 1/4 tsp Sriracha sauce.
More Shrimp Recipes
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Print
Shrimp Egg Roll in a Bowl
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: stovetop
Description
Shrimp Egg Roll in a Bowl is the perfect high-protein, low-calorie one-pot meal. Made with succulent seasoned shrimp, sauteed to perfection, combined with a blend of cabbage, carrots, and green onions. A quick, easy, and oh-so-healthy weeknight meal.
Ingredients
- 1 pound Shrimp, peeled, deveined, and tails removed
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon Paprika
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Bunch Green Onions
- 1 Tablespoon Minced Garlic
- 3 cups Classic Coleslaw Mix
- 3 cups Rainbow/Broccoli Coleslaw Mix
- 3 Tablespoons Soy Sauce
Instructions
- Heat 1 tablespoon olive oil in a large cast iron or non-stick skillet over medium-high heat.
- In a small bowl, combine salt, black pepper, paprika, onion powder, and garlic powder.
- Add shrimp to the skillet and sprinkle with seasonings.
- Cook shrimp, stirring occasionally, for 2-4 minutes or until the shrimp are pink and opaque throughout.
- Remove shrimp from the skillet and set aside. Cover with tin foil to keep warm.
- Thinly slice the entire green onion bunch, separating the green and white parts.
- Add the remaining olive oil and the white part of the green onion to the skillet along with minced garlic and cook 1-2 minutes until the garlic is fragrant and the onions are soft.
- Add both coleslaw mixes and soy sauce to the skillet.
- Reduce heat to medium and cook for 10-15 minutes, stirring often until veggies are tender.
- Top with remaining green onion and shrimp before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 164
- Fat: 3
- Carbohydrates: 14
- Fiber: 3
- Protein: 17
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