Shrimp Egg Roll in a Bowl

Shrimp Egg Roll in a Bowl is a 15 minute healthy dinner with juicy shrimp and crunchy vegetables sauteed together in a single skillet.

Once I made my turkey egg roll in a bowl, I wanted to try it with shrimp since it’s such a quick protein to cook which makes it into a 15 minute meal! We all devoured this shrimp egg roll in a bowl and I served it with Instant Pot brown rice for my hungry boys.

If you’ve never tried egg roll bowls, you’re in for a treat! Picture biting into an egg roll, no wrapper, just the tasty, protein-packed filling!

Why You’ll Love This Recipe

• Easy: Bagged coleslaw mix keeps prep super easy, and adding shrimp makes it even simpler.
• Healthy: High protein, low calories, and veggies galore!
• Full of flavor: You’ll keep craving the savory Asian flavors week after week.
• Leftover magic: The ingredients blend overnight making it perfect for meal prep or a quick lunch.

Ingredients for Shrimp Egg Roll in a Bowl

These 10 simple ingredients infuse so much flavor into this one pot meal.

• Shrimp: Use any size raw shrimp. I prefer raw shrimp because it really absorbs flavor. Keep in mind bigger shrimps will be more prominent but are more pricey.
• Aromatics: Minced fresh garlic and chopped onion provide a flavorful base.
• Oil: Avocado oil or olive oil for frying. Toasted sesame oil will add a delicious nutty flavor, but if it’s not toasted I wouldn’t splurge on it.
• Coleslaw mix: I used 2 bags of store-bought coleslaw mix. If you have extra green cabbage lying around, this recipe is a great way to use it up! Just chop up some carrots or grab some matchstick carrots to mix in.
• Edamame: Adding thawed edamame ups the protein, fiber, vitamins, and minerals while adding a fun pop of flavor and color.
• Homemade Asian sauce: A delicious blend of brown sugar, soy sauce, and rice vinegar.
• Green onion: My favorite stir fry garnish for fresh flavor and vibrant color.

How to Make Egg Roll in a Bowl with Shrimp

Here’s a quick overview how to make it. It’s done in 4 easy steps using one large pan. There is a full recipe card below.

• Cook shrimp: Heat a large skillet on medium heat and coat with 1 tablespoon of oil. Add the shrimp and let them cook for 3-4 minutes until they turn opaque, giving them a few stirs along the way. Once done, transfer to a large bowl and set aside.
• Saute aromatics: Pour in the rest of the oil along with the onion and garlic. Let them saute for 3-4 minutes, stirring occasionally.
• Add cabbage and spices: Add in the coleslaw, brown sugar, soy sauce, and rice vinegar. Cook it all together for another 1-2 minutes, stirring a few times.
• Add shrimp and edamame: Toss in the edamame and cooked shrimp. Keep stir frying for another 2-3 minutes, giving it a few more stirs.

Tips for Best Results

These pro tips turn this shrimp egg roll in a bowl recipe into a shrimp lover’s favorite.

• Type of skillet to use: You want a wide skillet with deep edges so the ingredients can spread out evenly and cook quickly without spilling over the sides. I swear by my non-stick ceramic skillet!
• Thaw and drain shrimp well: Excess moisture in the shrimp can cause them to steam rather than fry, and it will also water down the sauce.
• Don’t overcook: Overcooked shrimp becomes rubbery, dry, and not very enjoyable.
• Using cooked shrimp: Since the shrimp are already cooked you can cook them for less time. Saute for 2-3 minutes until they are heated through.

Variations and Substitutions

We all need that one quick recipe that fits our diet and whatever’s in the pantry. Here’s how to switch it up:

• Use different protein: Use ground meat like ground chicken, beef, pork, or turkey. You could also add scrambled eggs, tofu, or tempeh for a vegetarian option.
• To add more vegetables: Swap half or the full amount of coleslaw mix for broccoli slaw, mix in some frozen peas or corn, chopped mushrooms, sliced bell peppers, or zucchini.
• Omit edamame: You can skip edamame altogether or swap it out with lima beans to maintain the protein content, or use frozen green beans for crunch and color.
• Using regular cabbage: You’ll need about half of a medium cabbage, thinly sliced using a knife or mandoline.
• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.

Serving

Egg roll in a bowl is filling and can stand alone as a meal. You can even drizzle it with sauce from bang bang shrimp tacos for an extra kick.

With serving sizes increasing in my household, I find serving it over grains is a no brainer. It’s tasty and keeps everyone full. Choose from brown rice, white rice, quinoa, and noodles, or cauliflower rice to up the volume while keeping it low carb.

If you want a little extra on the side, a simple mixed green salad or cucumber salad with a light vinegar-based dressing would be a perfect match.

How to Store and Reheat

Store: Egg roll in a bowl stores well in an airtight container and in the refrigerator for up to 3 days.

Reheat: You can reheat in the microwave for 1-1.5 minutes or quickly stir fry on the stove over high heat with a touch of oil.

FAQs

More Shrimp Recipes to Try

• Shrimp ceviche
• Shrimp tacos
• Shrimp avocado salad

More Asian Inspired Quick Dinners

• Asian turkey lettuce wraps
• Cabbage stir fry
• Korean ground beef and rice bowls
• Cauliflower fried rice