This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.
Shrimp Egg Roll in a Bowl is a low-carb and keto dinner the whole family will enjoy. Use a package of coleslaw mix to make this easy recipe in 30 minutes.
If you love egg rolls, this recipe is for you because it tastes like the inside of an egg roll.
What's missing? The deep-fried egg roll wrapper and all the calories, carbs, and work involved in making a classic egg roll.
Much like shrimp sushi bowls, we're leaving the authentic version to the experts at your favorite restaurant! But that doesn't mean you'll be skimping.
Here's why you'll love shrimp egg roll bowls:
- They're healthy, low-carb, gluten-free, and packed with protein.
- It's a one-pot meal and perfect for busy weeknights. Clean-up is a breeze.
- You can customize them with additional veggies you have on hand.
- They're faster to make than takeout!
- They have a festive vibe... and you don't have to leave the house!
This deconstructed egg roll is a winner 30-minute or less dinner, no matter how you look at it!
Ingredients and Variations
Here's what you'll need to make shrimp egg rolls in a bowl.
The ingredients used in a traditional egg roll are pretty standard. However, it's easy to customize for different ways of eating.
- Shrimp - Ground pork, ground chicken, and ground turkey are options in this recipe. Add tofu or chickpeas for a plant-based version.
- Want to use ground beef instead? Running to the Kitchen makes a yummy Ground Beef and Cabbage recipe.
- Olive oil is used to soften the vegetables and cook the shrimp. Avocado, canola, and vegetable oils are also options.
- Fresh Ginger - This is an easy ingredient to keep on hand and use. Buy a small piece of root. Use the edge of a spoon to scrape off the skin. It can be minced or grated at this point. Blot dry what is left, wrap it in plastic wrap, and store it in the refrigerator or freezer.
- Garlic cloves - I’ve never used powder in this recipe. But it’s absolutely an option. The rule of thumb is ⅛ teaspoon garlic powder for one clove.
- Onion - Use sweet, white, or red. If following a strict keto diet, leave this ingredient out or use a smaller amount.
- Low-sodium soy sauce - Coconut aminos can be used in place of soy sauce for gluten-free and keto diets.
- Rice vinegar - There are two types: unseasoned and seasoned. The seasoned version has added sugar (and carbs) but does add a little sweetness.
- Toasted Sesame Oil - A little adds lots of flavor and gives this dish an Asian flair. It's stirred in at the end because it has a low cooking point.
- Cabbage - Buy coleslaw mix from the grocery store to save time. Look for colorful blends with red cabbage and carrots for a pretty final dish. It works with broccoli slaw too! Of course, you can thinly slice green cabbage instead.
- Carrots - Adding additional ones not in the coleslaw mix is optional. Cut into matchsticks or thinly slice.
Dress the egg roll bowls with toppings like:
- Chopped green onion
- Slivered almonds
- Sesame seeds
- Sriracha sauce
- Lemon garlic aioli
- Strips of baked and seasoned wonton wrappers, which are used in the Weight Watcher's recipe.
If you're eating strictly low-carb, then this Keto Food List by Wholesome Yum may be helpful as you come up with your own bowl recipe variations!
Shrimp egg roll bowls are made in 3 easy steps. We used a deep, large skillet to make this recipe.
Step 1 - Cook raw shrimp. You can leave the shrimp in the pan. But I usually keep it on another plate covered with an inverted plate to keep it warm so it doesn't overcook and become rubbery. (And those two plates are used at serving time.)
Step 2 - Saute vegetables. First, cook the onion, garlic, and ginger. Next, add chopped cabbage and any other vegetables desired.
Step 3 - Add the sauce. Return cooked shrimp to the pan and stir in soy sauce, rice wine vinegar, and sesame oil.
Dish out and top with garnishes of choice!
Looking for family-friendly, low-carb recipes?
Check out all our Keto-Friendly South Beach Diet Recipes!
Storage and Make Ahead
Shrimp Egg Rolls in a bowl are PERFECT for meal prep because hearty cabbage holds up well over time. Portion out and store it in the refrigerator for 2-3 days.
More Low-Carb Shrimp Recipes
Did you make this recipe?
Please leave a rating and tell us how you liked it!
Shrimp Egg Roll in a Bowl (Easy Low-Carb Recipe)
- 1 pound shrimp peeled and deveined, tail removed
- 2 tablespoon olive oil or avocado oil or canola oil
- 1 cup onion diced; small onion
- 2 garlic cloves pressed or minced
- 1 tablespoon ginger grated or minced
- 3 tablespoon soy sauce, low-salt or coconut aminos
- 1 tablespoon rice vinegar unseasoned or seasoned for a sweeter taste
- 16 ounces coleslaw
- 1 tablespoon toasted sesame oil
- salt and pepper to taste
- sliced green onions or sesame seeds, optional for garnish
- Heat 2 Tablespoon of olive oil over medium-high heat. Add shrimp to skillet and stir to coat with oil. Arrange shrimp in a single layer and allow to cook for 3 minutes. Stir and cook for about 2-3 minutes more or until shrimp are pink and cooked through. Remove shrimp to serving plate, leaving behind excess oil and keep warm.
- Add onions to the skillet and cook for about 5 minutes to soften. Add garlic and ginger and cook for 1 minute more. If there is no oil left in the skillet, then add another teaspoon.
- Add coleslaw mix to the skillet. Stir and cook for about 5 minutes or until the cabbage is crisp tender.
- Stir in cooked shrimp, soy sauce, rice vinegar, and sesame oil and cook for 1-2 minutes more.
- Remove from heat, season with salt and pepper and top with green onions or sesame seeds, if using.