Shrimp Egg Roll in a Bowl is a  made in 25 minutes and is packed with protein and flavor. Made with Shrimp, this recipe tastes just like an egg roll but without the egg roll wrapper.

You’ll be drawn to Shrimp Egg Roll in a Bowl if you’re eating low-carb or not. I’m sure once you taste it, you’ll make it again 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!

Ingredients:

• 12 oz. Frozen cooked shrimp, extra small peeled, deveined, tail off (I used great value)
• 2 Tbsp. Olive oil
• 1 cup white onion, diced
• 1/2 cup carrots, thinly sliced (match stick)
• 1/2 tsp. ginger, minced (I like to use Gourmet Garden ginger stir in paste — see notes below)
• 2 cloves garlic, minced (I like to use Gourmet Garden garlic stir in paste — see notes below)
• 1/2 cup chicken broth
• 16 oz. Marketside Tri color coleslaw
• 3 Tbsp. soy sauce or coconut aminos
• 2 tsp. apple cider vinegar
• 1 Tbsp. toasted sesame oil
• salt and pepper, to taste

Directions:

In a large sauce pan over medium heat drizzle 1 tablespoon oil and add shrimp. Cook 2 to 3 minutes, or until shrimp are heated thoroughly. Remove from sauce pan and set aside. Add onion and other Tablespoon oil. Sauté for 3-4 minutes. Add thinly sliced carrots, garlic and ginger. Sauté for 2 minutes. Pour chicken broth in the pan and scrape the bottom of the pan to deglaze it. Add coleslaw mix, soy sauce, apple cider vinegar, shrimp, salt and pepper. Stir well and cover with lid. Reduce heat to medium-low and cook 12-15 minutes or until coleslaw mix is to your desired tenderness. Just before done add toasted sesame oil.

Recipe Notes:

If using Gourmet Garden ginger stir in paste use 1/2 tsp. ginger.

If using Gourmet Garden garlic stir in paste use 1 1/2 tsp. garlic.

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 – chicken, turkey, sausage, pork and beef all work well in this recipe.
• 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.
• Soy sauce – We opt for low-salt. Coconut aminos is frequently used for gluten-free.
• Toasted Sesame Oil – a little adds lots of flavor. 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.

Nutrition