Shrimp Egg Roll in a Bowl (20-Minute One Pan Meal!)

This easy shrimp egg roll in a bowl is high protein, packed with veggies, and tastes like one big delicious dish inspired by the inside of an egg roll. It’s perfect for a quick weeknight dinner your whole family will love or meal prep!

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Shrimp egg roll in a bowl topped with a spicy creamy sauce and sriracha.

Why you’ll love this

This shrimp egg roll bowl is going to be your favorite new easy recipe for your regular rotation (especially for busy weeknights!).

It’s high protein, full of veggies thanks to shredded cabbage, carrots and onions, and it’s packed with flavor!

If you love egg rolls, you’ll love this stir fry-style meal that’s packed with all of your favorite flavors. It’s even more amazing when topped with Creamy Sriracha Sauce, a spicy creamy sauce that takes this dish to the next level.

This 20 minute meal is made even easier by using shortcuts like no-prep coleslaw mix or bagged shredded cabbage and shredded carrots.

And if you love this shrimp version of a deconstructed egg roll, you’ll love my Inside Out Egg Roll recipe that you can make with ground turkey or ground pork!

Let’s get into what you need!

Ingredients for shrimp egg roll in a bowl on a countertop with labels.

Ingredients

  1. Shrimp: To make your life easier, grab raw shrimp that’s already been deveined and peeled. Shrimp is such a great lean protein for quick dinners because it cooks so quickly!
  2. Shredded cabbage + shredded carrots: Cut down your prep time and grab a bag of coleslaw mix (a mix of green cabbage and red cabbage), and shredded carrots. You can also use broccoli slaw or any other veggie slaw in place of cabbage. You can shred your own cabbage too, of course!
  3. Garlic and fresh ginger: These aromatics are an absolute must in this dish. To make thing as easy as possible, I like to use a microplane for both.
  4. Brown or white rice: You can use either brown rice or white rice for this recipe. If you use brown rice, there tends to be a bit more liquid where the white rice soaks the sauce up more. Both are great and have minimal nutrition differences.
  5. Yellow onion and green onions (scallions): I like using both yellow onion and green onion for more flavor!
  6. Soy sauce: You can also use coconut aminos which is a slightly lower sodium option. The flavor isn’t exactly the same, but works!
  7. Sesame oil: I love adding sesame oil to stir fries because it adds so much flavor. I love this one from Amazon.
  8. Rice vinegar: Rice vinegar adds just a bit of brightness and acidity to the dish to balance out the salty flavors!
  9. Creamy Sriracha Sauce: While this is optinonal, this easy sriracha sauce is made with mayo, Greek yogurt, sriracha, garlic, lime juice and honey. It’s absolutely incredible on this dish and only takes a couple of minutes to throw together!

Step-by-step instructions

  1. Heat sesame oil on medium heat in a large skillet and sauté onions, garlic and ginger for 2-3 minutes until onions are starting to become translucent. Add shrimp and cook for about 2-3 minutes on each side. Note: Pat the shrimp dry before adding to pan or you may end up with excess liquid.
Onions, garlic and ginger being sauteéd in a pan.
Raw shrimp being added in a pan with sauteéd garlic and onions.
  1. Add coleslaw mix, carrots and cooked rice. Combine well and cook for 2-3 minutes until coleslaw mix begins to soften.
  2. Next, add rice wine vinegar and soy sauce (or coconut aminos). Combine well and add salt and pepper to taste. Cook for an additional 2-3 minutes.
Shrimp being cooked in a pan with onions and garlic.
Shrimp egg roll in a bowl being cooked in a pan.
  1. Finally, add sliced green onion (both green and white pieces). Combine well and continue cooking for and additional 2-3 minutes. Add additional salt and black pepper to taste.
  1. Serve as is or drizzle with creamy sriracha sauce, sweet chili sauce or sriracha and top with fresh green onion and sesame seeds! You can also top with crispy chow mein noodles, bean sprouts, or any other toppings you like.
Shrimp egg roll in a bowl topped with creamy sauce, sesame seeds and sriracha.

Recipe FAQ

Can I use cauliflower rice instead of regular rice?

Sure! If you you want this meal to be low carb (I am personally pro carbs!), you can swap the regular rice for cauliflower rice.

How long is this good for in the fridge?

Store leftovers in an airtight container for up to 4 days in the fridge. I find that stir fries like this are even better the next day!

Can I use something other than shrimp?

Yes! In fact I have an entire recipe that you can use for ground pork, ground chicken or ground turkey. You can find it here.

Is this a healthy meal?

Yes! I love this meal because it’s a one pan dish that has everything you need for a balanced meal. Shrimp for protein, rice for carbs, veggies, and fat from the sesame oil.

You’ll also love these one pan meals:

Cheesy Taco Rice Skillet (One Pot)

Easy Cabbage Roll in a Bowl (Unstuffed Cabbage Rolls)

Easy Healthy Philly Cheesesteak Casserole

Easy Deconstructed Stuffed Peppers (One Pot!)

Easy Dump and Bake Meatball Casserole

Ground Turkey Alfredo Pasta with Broccoli

Shrimp egg roll in a bowl topped with a spicy creamy sauce and sriracha.

Shrimp Egg Roll in a Bowl

Quick and easy shrimp egg roll in a bowl, perfect for busy weeknights or meal prep!
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Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 6

Ingredients

  • 2 lb shrimp deveined and peeled
  • 2 cups shredded cabbage or 14 oz. bag of coleslaw mix
  • 1-2 tbsp sesame oil
  • 1 small onion diced
  • 4 cloves garlic minced or microplaned
  • 1 tbsp ginger minced or microplaned
  • 2 tbsp rice vinegar
  • 1/4 cup soy sauce or coconut aminos, additional to taste
  • 2 large green onions sliced
  • 2 cups white rice cooked
  • creamy sriracha sauce for topping

Instructions

  • Heat sesame oil on medium heat in a large sauté pan and sauté onions, garlic and ginger for 2-3 minutes until onions are starting to become translucent. Add shrimp and cook for about 2-3 minutes on each side. Note: Pat the shrimp dry before adding to pan or you may end up with excess liquid.
  • Add coleslaw mix, carrots and cooked rice. Combine well and cook for 2-3 minutes until coleslaw mix begins to soften.
  • Next, add rice wine vinegar and soy sauce (or coconut aminos). Combine well and add salt and pepper to taste. Cook for an additional 2-3 minutes.
  • Finally, add sliced green onion (both green and white pieces). Combine well and continue cooking for and additional 2-3 minutes.
  • Serve as is or drizzle with creamy sriracha sauce and top with fresh green onion and sesame seeds!
Course: dinner, lunch, Main Course

Nutrition

Calories: 398kcal | Carbohydrates: 54g | Protein: 37g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 243mg | Sodium: 730mg | Potassium: 583mg | Fiber: 2g | Sugar: 2g | Vitamin A: 106IU | Vitamin C: 12mg | Calcium: 138mg | Iron: 2mg

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It's me, Jamie!

I’m a Registered Dietitian dedicated to helping you break free of the all-or-nothing dieting with balanced and realistic healthy eating.

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Meet Jamie

I’m a Registered Dietitian and I’ve been exactly where you are, right now. The all or nothing dieting, the constant food guilt, the scale obsession, absolutely no balance with food…. Sound familiar?