Change things up on the classic egg roll in a bowl, by adding shrimp and simplifying this easy recipe even more. The perfect, healthy meal for busy weeknights, meal prep, or anytime you are craving delicious food!
If you have ever searched for Whole30 recipes or even Keto ones I’m sure you have seen egg roll in a bowl pop up. Most versions involve ground pork and a varying level of prep work. I wanted to make a version that was crazy fast to through together, but still super delicious. With just a few simple ingredients you can have this ready and on the table in about 20 minutes.
Shrimp is such an easy, healthy protein to have around. It’s great to keep in the freezer for those I have no time to cook nights. Or when I need to go grocery shopping and I feel like I am out of everything. It only takes a couple minutes to thaw frozen shrimp and even faster to cook it to perfection.
What kind of slaw do I need to make shrimp egg roll in a bowl?
The best part about this recipe is that it is so versatile. You can use any type of coleslaw you have on hand. You can go with the traditional cabbage, broccoli slaw, kale slaw, or whatever else you can find! If you have a few extra minutes you can chop up your own cabbage and carrots to make a coleslaw mix to use too.
As long as you have about 4 oz of shredded greens you can toss them in to make this recipe work!
How do you cook shrimp?
Shrimp is so simple to cook that it almost makes it difficult. In a hot skillet shrimp will cook in about 3-5 minutes. Start with raw shrimp, thaw if using frozen, and pat it dry. Add it to the hot skillet with a small amount of oil and cook stirring occasionally until the shrimp is pink and firm.
Be careful to not overcook the shrimp as that will make it tough and rubbery. Once it is cooked remove it from the skillet immediately so it doesn’t continue to heat and then use as directed.
What is Chinese five spice?
There is one ingredient in this recipe that might be new to a lot of people. Chinese five spice is a wonderful spice to have in your pantry and can be used for a wide variety of Asian and Asian inspired dishes. It’s a combination of star of anise, cinnamon, fennel, clove, and Szechuan peppers. But you can buy in the spice isle of most grocery stores. It has a taste that reminds me of black licorice.
If you don’t have Chinese five spice on hand and don’t want to buy it just to make this dish don’t worry. Cinnamon and allspice can be added in the same amount to the recipe as a substitution. It won’t taste exactly the same, but it will still help give the dish an Asian flavor profile.
Shrimp Egg Roll in a Bowl
- 1 lb Shrimp Deveined, shell removed
- 1 16 oz Bagged Coleslaw Mix
- 1 Tbsp Sesame Oil
- 1 Tbsp Coconut Aminos or Soy Sauce
- 1/2 Tsp Salt
- 1/4 Tsp Ginger Dried
- 1/4 Tsp Chinese Five Spice See note for substitution
- 2 Green Onions Green part sliced
- 1/4 Tsp Sesame Seeds For garnish
Add sesame oil to skillet on medium-high heat. Pat the shrimp dry with a paper towel or kitchen towel. Once oil is hot add the shrimp. Cook for 4-5 minutes stirring frequently until the shrimp have become pink and firm. Remove shrimp to clean bowl and set aside.
If the skillet looks dry add more oil. Otherwise add the coleslaw mix along with the vinegar, coconut aminos, salt, ginger, and Chinese five spice. Cook stirring frequently until the slaw mixture has all wilted and softened, about 5 minutes.
Once slaw mixture has softened add the shrimp back to the skillet and toss to combine. Garnish with green onions and sesame seeds.
This recipe can keep in the fridge for up to 3 days and is excellent for meal prep!
Make sure the shrimp is fully thawed before adding to the skillet.