Spicy Shrimp Egg Roll in a Bowl (Paleo, Whole30)

There’s something so satisfying about deconstructed dishes that deliver all the flavor without the fuss. That’s exactly what you’ll get with this Spicy Shrimp Egg Roll in a Bowl recipe! I’ve been experimenting with Paleo and Whole30 recipes lately, and this one has quickly become a weeknight staple in my home. It captures all those delicious egg roll flavors we crave but keeps things light, healthy, and incredibly simple to prepare.

If you’re missing Chinese takeout while following Paleo or Whole30, this dish will absolutely hit the spot. The combination of succulent shrimp, crunchy cabbage, and aromatic spices creates a bowl that’s bursting with flavor and nutrition. The best part? It comes together in under 30 minutes, making it perfect for busy weeknights when you want something delicious without spending hours in the kitchen.

What Makes This Recipe Special

This isn’t just another stir-fry. What makes this Spicy Shrimp Egg Roll in a Bowl stand out is how it perfectly captures the essence of a crispy egg roll filling while keeping things compliant with Paleo and Whole30 guidelines. Here’s why I think you’ll love it:

• Quick and Simple: Ready in under 30 minutes
• Nutrient-Dense: Packed with protein and vegetables
• Customizable Heat: Adjust the spice level to your preference
• Meal-Prep Friendly: Stores beautifully for lunch the next day
• Family-Approved: Even picky eaters tend to enjoy this dish

Ingredients

Here’s everything you’ll need to bring this flavorful bowl to life:

For the Shrimp:

• 1 pound wild-caught shrimp, peeled and deveined
• 2 tablespoons coconut aminos (a soy sauce alternative that’s Whole30 compliant)
• 1 tablespoon avocado oil
• 1 teaspoon sesame oil (make sure it’s compliant if strictly following Whole30)
• 1 teaspoon garlic powder
• ½ teaspoon ground ginger
• ¼ teaspoon crushed red pepper flakes (adjust to taste)
• ¼ teaspoon sea salt

For the Vegetable Base:

• 2 tablespoons avocado oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 medium carrot, julienned or shredded
• 1 small bag (14 oz) coleslaw mix (or 4 cups shredded cabbage)
• 1 red bell pepper, thinly sliced
• 4 green onions, sliced (white and green parts separated)
• 1 can (8 oz) water chestnuts, drained and chopped

For the Sauce:

• ¼ cup coconut aminos
• 1 tablespoon apple cider vinegar
• 2 teaspoons sesame oil
• 1 teaspoon fish sauce (check for Whole30 compliance)
• 1 teaspoon arrowroot starch (optional, for thickening)
• 1-2 teaspoons sriracha or hot sauce (omit for Whole30 or use a compliant hot sauce)

For Garnish:

• 2 tablespoons sesame seeds
• Cilantro leaves, chopped
• Lime wedges
• Avocado slices (optional)
• Extra sliced green onions (green parts)

Equipment Needed

One of the things I love about this recipe is how little equipment you need:

• Large skillet or wok
• Mixing bowls (2-3)
• Cutting board and knife
• Measuring spoons and cups
• Wooden spoon or spatula

Nutritional Information

Before we dive into the preparation steps, let’s look at the approximate nutritional value per serving (recipe makes 4 servings):

Preparation Steps

Let’s break down the cooking process into simple, manageable steps:

Marinate the Shrimp

1. In a medium bowl, combine the peeled and deveined shrimp with coconut aminos, garlic powder, ground ginger, red pepper flakes, and sea salt.
2. Gently toss to coat and let marinate for at least 10 minutes while you prep the vegetables. (If you have time, you can marinate for up to 30 minutes in the refrigerator for more flavor intensity.)

Prepare the Sauce

1. In a small bowl, whisk together coconut aminos, apple cider vinegar, sesame oil, fish sauce, and hot sauce (if using).
2. If you prefer a slightly thicker sauce, whisk in arrowroot starch. Set aside.

Cook the Shrimp

1. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of avocado oil.
2. When the oil is shimmering, add the marinated shrimp in a single layer (work in batches if needed to avoid overcrowding).
3. Cook for about 2 minutes per side until pink and opaque. Be careful not to overcook!
4. Remove shrimp to a clean plate and set aside.

Prepare the Vegetable Base

1. In the same skillet, add the remaining 2 tablespoons of avocado oil.
2. Add the sliced onion and sauté for 2-3 minutes until beginning to soften.
3. Add the minced garlic, grated ginger, and white parts of the green onions. Sauté for 30 seconds until fragrant.
4. Add the carrots and bell pepper, sauté for 2 minutes.
5. Add the coleslaw mix (or shredded cabbage) and water chestnuts. Stir-fry for 3-4 minutes until the cabbage begins to wilt but still retains some crunch.

Combine and Finish

1. Pour the prepared sauce over the vegetables and toss to coat.
2. Return the cooked shrimp to the skillet and gently fold into the vegetable mixture.
3. Cook for another 1-2 minutes until everything is well combined and heated through.
4. Taste and adjust seasoning as needed.

Serving Suggestions

I love to serve this colorful, flavorful dish immediately while it’s still hot and the vegetables retain their satisfying crunch. Here are some ways to enjoy it:

• In a deep bowl, garnished with sesame seeds, sliced green onions, and cilantro
• With lime wedges on the side for squeezing over the top
• Topped with sliced avocado for extra creaminess and healthy fats
• With cauliflower rice for a more substantial meal (still Paleo and Whole30 compliant)
• Drizzled with a little extra compliant hot sauce if you like it spicy

The key to serving this dish is to enjoy it right away while the textures are at their best. However, if you have leftovers, they store beautifully for lunch the next day!

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are some variations to try:

Protein Options

• Ground pork or chicken instead of shrimp
• Thinly sliced beef strips
• Cubed firm tofu (not Paleo/Whole30, but works for vegetarians)

Vegetable Variations

• Add mushrooms for an umami boost
• Include snow peas or sugar snap peas for extra crunch
• Try bok choy instead of or in addition to cabbage
• Add broccoli slaw for a different texture

Spice Adjustments

• Include a minced jalapeño or serrano pepper for fresh heat
• Add Chinese five-spice powder for a more authentic egg roll flavor
• Increase the ginger for more warmth
• Use fresh turmeric root for anti-inflammatory benefits

For AIP (Autoimmune Protocol)

• Omit the red pepper flakes and hot sauce
• Skip the bell peppers and tomatoes
• Use only green onions instead of regular onions
• Make sure all spices are seed-free

Tips for Perfect Results

After making this recipe dozens of times, I’ve learned a few tricks that help ensure the best possible outcome:

1. Don’t Overcook the Shrimp: They cook quickly and can become rubbery if left too long in the pan. Remove them as soon as they turn pink and opaque.
2. Keep Vegetables Crisp: The charm of this dish is the contrast between tender shrimp and crunchy vegetables. Cook the vegetables just until they begin to soften but still retain some bite.
3. Prep Before Cooking: This stir-fry comes together quickly, so having all ingredients chopped, measured, and ready to go (mise en place) will make the cooking process much smoother.
4. Layer the Flavors: Adding aromatics like garlic and ginger at different stages builds a more complex flavor profile.
5. Balance the Heat: The dish should have a pleasant kick without overwhelming the delicate flavor of the shrimp. Start with less heat and add more to taste.
6. Check Your Ingredients: If strictly following Whole30, double-check that your fish sauce, sesame oil, and any hot sauces are compliant.

Storage and Meal Prep

This Spicy Shrimp Egg Roll in a Bowl makes excellent leftovers and is perfect for meal prep:

• Refrigeration: Store in airtight containers in the refrigerator for up to 3 days.
• Reheating: Gently reheat in a skillet over medium heat just until warmed through. Microwave on 70% power in 30-second increments to avoid overcooking the shrimp.
• Meal Prep: If preparing in advance, consider keeping the cooked shrimp separate and adding them just before serving to prevent them from becoming tough.
• Not Freezer-Friendly: I don’t recommend freezing this dish as the vegetables will become soggy and the shrimp texture will suffer.

Health Benefits

This Spicy Shrimp Egg Roll in a Bowl isn’t just delicious—it’s packed with nutrients that support overall health:

Shrimp Benefits

• High-quality protein source
• Rich in selenium and iodine for thyroid health
• Contains astaxanthin, a powerful antioxidant
• Provides vitamin B12 and phosphorus

Cabbage Benefits

• Packed with vitamin C and vitamin K
• Contains glucosinolates that support detoxification
• High in fiber for digestive health
• Low in calories but high in nutrients

Overall Dish Benefits

• Balanced macronutrients (protein, healthy fats, complex carbs)
• Grain-free and legume-free for those with sensitivities
• Anti-inflammatory ingredients (ginger, turmeric if added)
• Diverse vegetable profile for broad micronutrient intake

Q&A Section

Q: Can I make this dish ahead of time for meal prep?

A: Absolutely! This dish works well for meal prep, though I recommend slightly undercooking the vegetables so they don’t get mushy upon reheating. For best results, store the shrimp separately and add them to your bowl just before eating, or at least reheat very gently to prevent the shrimp from becoming tough.

Q: Is this recipe truly Whole30 compliant?

A: Yes, as written with the specified ingredients, this recipe is completely Whole30 compliant. Just be sure to check the labels on your coconut aminos, fish sauce, and sesame oil to ensure they don’t contain any added sugars or non-compliant ingredients. And remember to omit the sriracha or use a compliant hot sauce instead.

Q: I don’t like spicy food. Can I still make this?

A: Definitely! Simply omit the red pepper flakes and hot sauce. The dish will still be incredibly flavorful from the garlic, ginger, coconut aminos, and sesame oil. You could add a bit more ginger to compensate for the missing heat element if you like.

Q: I’m allergic to shrimp. What protein can I substitute?

A: You have several delicious options! Ground pork works wonderfully and is traditional in egg roll filling. Chicken (either ground or thinly sliced) is also excellent. For a beef version, thinly slice flank or sirloin steak against the grain. For a vegetarian version that isn’t strictly Paleo/Whole30, firm tofu works well.

Q: How can I make the sauce thicker?

A: If you prefer a thicker sauce that clings to the ingredients, you can whisk 1 teaspoon of arrowroot starch into the sauce before adding it to the pan. Another option is to let the sauce simmer for a few extra minutes to reduce naturally. Just be careful not to overcook the vegetables in the process.

Q: My family doesn’t follow Paleo or Whole30. Can I adapt this for them?

A: Absolutely! This dish is delicious even without dietary restrictions. You can use regular soy sauce instead of coconut aminos (though use less as it’s saltier), add a teaspoon of honey or brown sugar to the sauce for sweetness, and serve it over rice instead of cauliflower rice for a more traditional approach.

Q: Can I use pre-cooked shrimp to save time?

A: Yes, but with caution. If using pre-cooked shrimp, skip the initial cooking step and add them at the very end just to warm through (about 1 minute). Cooking pre-cooked shrimp for too long will make them tough and rubbery. You’ll miss out on some flavor that comes from cooking the shrimp from raw, but it will still be delicious.

Q: What’s the best type of cabbage to use?

A: A pre-packaged coleslaw mix offers convenience and variety (usually containing green cabbage, red cabbage, and carrots). If making from scratch, I prefer a mix of green and purple cabbage for color contrast and slightly different nutrient profiles. Napa cabbage also works beautifully and has a more delicate texture.

The Story Behind This Recipe

I developed this recipe during my first Whole30 challenge when I was desperately missing the flavors of my favorite Chinese takeout. There’s something so comforting about a classic egg roll, but the traditional version with the fried wrapper wasn’t an option while following the program.

One evening, staring at the ingredients in my refrigerator and thinking about what to make for dinner, I realized I had all the components of an egg roll filling! Inspired, I tossed everything together in a skillet, added some compliant seasonings, and this dish was born.

What started as a way to satisfy a craving has become one of my most-made recipes. I love that it provides the satisfaction of takeout without the guilt or food coma that often follows. Friends and family who don’t follow any particular diet have requested this dish repeatedly, which I consider the ultimate compliment.

This Spicy Shrimp Egg Roll in a Bowl represents everything I love about clean eating—it’s proof that healthy food can be incredibly flavorful, satisfying, and easy to prepare. I hope you enjoy it as much as I do!

Final Thoughts

Creating meals that are both nutritious and crave-worthy doesn’t have to be complicated. This Spicy Shrimp Egg Roll in a Bowl is a perfect example of how a few quality ingredients, thoughtfully combined, can create something truly special.

Whether you’re strictly following Paleo or Whole30, or just looking for a quick, healthy dinner option, I believe this recipe deserves a spot in your regular rotation. It’s wonderfully adaptable to what you have on hand, comes together quickly, and satisfies that takeout craving without derailing your health goals.

The next time you’re tempted to order Chinese delivery, give this recipe a try instead. I think you’ll be pleasantly surprised by how satisfying a deconstructed egg roll can be—especially one that leaves you feeling energized rather than weighed down.

Happy cooking!