Shrimp Egg Roll in a Bowl {Paleo | Whole 30}

When I first saw the concept of egg roll in a bowl, I was hooked. I love the spicy, sweet, crunchy and savory flavors in an egg roll, but admittedly, it’s not the healthiest choice. Enter this shrimp egg roll in a bowl that’s Paleo (grain-free and dairy-free with whole food ingredients) and Whole 30 friendly!

This recipe makes an appearance in the Refined Journey meal plan, and it’s been a huge hit! {Side note: if you are looking for a powerful study that combines nourishing your body and soul with meal planning and Bible study, check out the Refined Journey. It’s quickly formed a beautiful community of encouragement and resources!}

These bowls come together quickly and easily and they’re kid-friendly. It’s also a fun meal to make for a crowd. You’ll be feeding everyone healthy food but it feels decadent. It’s perfect for warmer or cooler weather.

Thinking of giving this spicy shrimp bowl a try? I vote yes. 🙂 There are lots of ideas for this bowl online, and maybe my favorite is the name “crack slaw.” It’s kind of that addictive – but it’s also so good for you! Plus, a meal that’s fast and easy to throw together is always a win – and you can make this ahead and enjoy the next day for lunch!

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Shrimp Egg Roll in a Bowl

Shrimp Egg Roll in a Bowl is Paleo-friendly, Whole30 compliant, and makes a fast, delicious healthy weeknight dinner.

Servings: 4

Author: Angela Sackett | Everyday Welcome

Ingredients

• 2 tablespoons sesame or avocado oil divided
• 1 sweet onion chopped
• 2 teaspoons minced garlic divided
• 1 inch piece fresh ginger
• 1 teaspoon salt
• 1 teaspoon pepper
• Pinch red pepper flakes
• 1 14 ounce bag shredded cabbage with carrots
• 1 cup sliced mushrooms optional
• ¼ cup coconut aminos
• 1 tablespoon rice wine vinegar may substitute apple cider vinegar
• 1 lb frozen shrimp peeled, deveined, tails off

For Spicy Mayo Sauce::

• ½ cup mayonnaise for Whole 30, check for compliant ingredients
• 1 tablespoon Franks Red Hot Sauce or other “clean” hot sauce
• 1 teaspoon rice wine vinegar
• ½ teaspoon honey omit for Whole 30
• Pinch red pepper flakes

To garnish:

• Spicy Mayo Sauce see above
• 4 green onions sliced, green part only
• Sesame seeds

Directions

1. In a large skillet, saute onion with garlic and ginger in 1 tablespoon oil until translucent (3-4 minutes).
2. Add mushrooms, if using, and cook 3-4 minutes.
3. Stir in salt and pepper, red pepper flakes and shredded cabbage mix and continue to cook for 3-4 minutes or until slightly softened.
4. Add coconut aminos and 1 tablespoon vinegar and cook until combined and slightly reduced (about 4 minutes).
5. Divide mixture among four serving dishes.
6. Carefully wipe out hot pan with a paper towel and add remaining tablespoon oil; return to heat.
7. Saute shrimp for 3-5 minutes or just until it turns pink (cooked througand season to taste with salt and pepper and a pinch of red pepper flakes, if desired.
8. Divide shrimp among four servings and top with Spicy Mayo Sauce, green onions, and sesame seeds.

If you’d like some variations for egg roll bowls:

• try this egg roll in a bowl from Detoxinista
• or this keto egg roll in a bowl made with pork from 40 Aprons.

How about a couple more dinner ideas?

• Sticky chicken with zucchini noodles bowls are amazing
• This sheet pan dinner recipe round-up is full of great fast Paleo dinner ideas!

What’s your favorite fast, full-of-flavor weeknight meal?

Inspiring {fast, healthy, & delicious} welcome,

Angela