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Shrimp Egg Roll in a Bowl (Gluten-free, no grains, dairy, soy)

Updated: Feb 26, 2020

One perk of living near the Gulf of Mexico? We have no shortage of tender, fresh shrimp! One perk of using shrimp in a recipe? They cook quickly!

Shrimp Egg Roll in a Bowl is such a fun dish. It packs all of the flavor you get in traditional egg rolls without the rolling and frying. Plus, it's easy peasy and makes great leftovers (I love to eat the leftovers cold).

Shrimp Egg Roll in a Bowl (Gluten-free, no grains, dairy, soy)

Shrimp Egg Roll in a Bowl (Gluten-free, no grains, dairy, soy)

Saute veggies, garlic, and ginger, sauces and seasonings until softened. In the meantime, salt and cook the shrimp in a second skillet until just done. Be careful not to overcook the shrimp because they will cook a bit more when added to the warm veggies... and overcooked shrimp taste dry and chewy. no bueno.

Shrimp Egg Roll in a Bowl (Gluten-free, no grains, dairy, soy)

Remove the veggies from heat. Add the shrimp and cilantro. Toss to coat everything. Transfer to a serving bowl and garnish with additional cilantro, chopped green onion tops, and sesame seeds. Enjoy!

Print Recipe

Shrimp Egg Roll in a Bowl (Gluten-free, no grains, dairy, soy)


  • 2 T olive oil, divided

  • 3 green onions, chopped (reserve some of the green tops for garnish)

  • 2 cloves garlic, finely chopped

  • 1 T fresh ginger, finely chopped

  • 1 bag coleslaw mix

  • 2 T coconut aminos (if substituting tamari, reduce salt seasoning accordingly)

  • 2 tsp apple cider vinegar

  • salt and pepper to taste

  • 1 tsp sesame oil

  • 1 lb medium shrimp, peeled and deveined

  • small handful torn fresh cilantro (about 1/4 cup) plus more for garnish

  • Toasted sesame seeds for garnish (optional)


  • In a large saute pan over medium heat, drizzle 1 T olive oil and add the green onions Saute 3-4 minutes.

  • Add the garlic, ginger, coleslaw mix, coconut aminos, apple cider vinegar, salt and pepper, and sesame oil. Stir well, cover, reduce heat to medium-low and cook for 12-15 minutes or until the cabbage is to your preferred tenderness.

  • While the veggies are cooking, add 1 T olive oil to a second skillet and warm over medium high heat.

  • Salt the shrimp and add them to the pan in a single layer. Cook for about 2-3 minutes and flip each shrimp to the other side. Cook for an additional 2-3 minutes until the shrimp are just done (they will continue to cook for a bit when you remove them from the heat and add them to the warm veggies).

  • Remove the veggies from heat, add the shrimp and cilantro, and toss thoroughly.

  • Transfer to a serving bowl. Garnish with cilantro, green onion tops, and sesame seeds. Enjoy!

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Keywords: Shrimp egg roll in a bowl, Chinese, Asian, salad, cabbage, seafood

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