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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.