Shrimp Egg Roll in a Bowl {Low-Carb, Skillet}

You'll be drawn to Shrimp Egg Roll in a Bowl if you're eating low-carb or keto. But, you'll make it again and AGAIN because it packs so much flavor.

Since it takes about 25 minutes to make, it's faster than Chinese takeout too! Plus, there's only 1 skillet to clean afterwards. For all these reasons, it's a winner 30 minute or less dinner no matter how you look at it!

What's missing? The deep-fried wrapper and all the calories, carbs and work involved. Much like shrimp sushi bowls, we're leaving all the work to make the traditional recipe to your favorite restaurant!

This is an excellent recipe when serving a crowd with many different eating style, such as vegan, gluten-free and meat-lovers The addictive "crack slaw" is perfect for most any diet. Serve it with a variety of proteins and toppings on the side. Everyone will be happy. I promise.

Ingredient variations

The ingredients that go into a traditional egg roll are pretty standard. However, you can make easy substitutions or additions to accommodate different ways of eating. 

• Shrimp - Ground chicken, turkey and beef all work well in this recipe. Add tofu or chickpeas for a plant-based version. 
• Olive oil is used to soften the vegetables and cook the shrimp. Avocado, canola, vegetable oils are also options.
• Ginger - fresh or ground. 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 in the refrigerator.
• 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 1 clove. 
• Onion - Use sweet, white or red. If following a strict keto-diet, you may want to leave this ingredient out or use a smaller amount.
• Soy sauce - We opt for low-salt. Coconut aminos is frequently used 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 already prepped coleslaw mixture in a bag to save time.
• Carrots - additional ones not in the coleslaw mix are optional. Cut into matchsticks or thinly slice.

Optional toppings:

Dress the final dish up with toppings like:

• Chopped green onion
• Slivered almonds
• Sesame seeds
• Sriracha sauce

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 variations!

Process

The method to make egg roll bowls couldn't be easier. We used a large, deep non-stick skillet to make it.

Step 1 - Cook shrimp (or any protein that you are using) and set aside. 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. (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!

Make Ahead

Unstuffed Shrimp Egg Rolls are PERFECT to prepare in advance because hearty cabbage holds up well over time. Portion out and store it in the refrigerator for 2-3 days.

Did you make this recipe? Please leave a rating and tag @DinnerMom or #DinnerMom on social media. We LOVE to see and share your creations!

📋 Recipe

Shrimp Egg Roll in a Bowl

You'll be drawn to Shrimp Egg Roll in a Bowl if you're eating low-carb. But, you'll make it AGAIN because it's easy, uses one pan and packs so much flavor!

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: asian

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 261kcal

Author: Marjory Pilley

Ingredients

• ▢ 1 pound shrimp peeled and deveined, tail removed
• ▢ 2 Tbsp olive oil or avocado oil or canola oil
• ▢ 1 cup onion diced; small onion
• ▢ 2 garlic cloves pressed or minced
• ▢ 1 Tbsp ginger grated or minced or 1 teaspoon ground ginger
• ▢ 3 Tbsp soy sauce, low-salt or coconut aminos
• ▢ 1 Tbsp rice vinegar unseasoned or seasoned for a sweeter taste
• ▢ 16 ounces coleslaw
• ▢ 1 Tbsp toasted sesame oil
• ▢ salt and pepper to taste
• ▢ sliced green onions or sesame seeds, optional for garnish

Instructions

• 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.

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Nutrition

Calories: 261kcal | Carbohydrates: 12g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1304mg | Potassium: 363mg | Fiber: 4g | Sugar: 6g | Vitamin A: 111IU | Vitamin C: 50mg | Calcium: 222mg | Iron: 3mg

Nutritional and Food Safety Disclaimer