Spicy Shrimp Egg Roll in a Bowl
Feb 03, 2026 06:04 AM
This quick and easy paleo shrimp egg roll in a bowl is packed with flavor, veggies and protein! Served with a spicy aioli, these egg roll bowls are paleo, Whole30 and keto friendly! Great for weeknight dinners and the leftovers reheat perfectly for lunch the next day.
After experimenting with the “egg roll in a bowl” trend and making a crazy delicious breakfast version, the egg roll in a bowl was quickly thrown into my easy-meal rotation because.
If you’re new to the egg roll in a bowl concept, get excited – it’s super simple and so, so tasty!
Essentially, you’re stir frying up a bunch of yummy ingredients and the finished product tastes like the inside of an egg roll. Genius, seriously – whoever came up with this concept!
For this shrimp version, I wanted to go all out. I’d just been over a friends house where she served spicy shrimp and tuna rolls with aioli, and I knew I had to go the route of both spicy and seafood!
Since my little kid recently decided he LOVES shrimp (so strange, because he eats almost nothing), I had lots of shrimp ready to go in the freezer and decided to start with that.
Ingredients:
Spicy Aioli
- 1/2 cup homemade mayo or purchased paleo mayo
- 2 cloves garlic minced
- 2 teaspoons sesame oil
- 1 1/2 teaspoons lime juice or lemon juice
- 3 teaspoons hot sauce
- Pinch cayenne pepper to taste
Shrimp Stir Fry
- 1 lb shrimp peeled, tails removed
- 2 Tablespoons olive oil or avocado oil, divided
- Sea salt and freshly ground black pepper
- 6 cups slaw mix
- 3 tablespoons coconut aminos
- 2 tablespoons sesame oil
- 1 teaspoon hot sauce
- 1 bunch scallions thinly sliced, white and green parts separated
- 3 cloves garlic minced
- 2 teaspoons minced or grated ginger
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
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