Shrimp Egg Roll in a Bowl is an easy weeknight dinner that gives you all the delicious flavors of a classic egg roll without the wrapper or deep frying. Juicy shrimp, crisp cabbage, carrots, garlic, ginger, and savory seasonings come together in one skillet for a flavorful meal that is ready in about 20 minutes.
This recipe is perfect when you want something quick, filling, and packed with vegetables. It also makes a great option for meal prep because the leftovers reheat beautifully. Serve it as-is for a lighter meal or add rice if you want something more substantial.
You can also try - Beef Egg Roll in a Bowl, Chicken Egg Roll In a Bowl, Weight Watchers Egg Roll in a Bowl, and Egg Roll in a Bowl Sauce!
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Why This Works
This recipe takes everything you love about an egg roll and turns it into a simple skillet meal. The shrimp cook quickly, while the cabbage and carrots provide plenty of texture and flavor.
The combination of soy sauce, sesame oil, garlic, and ginger gives the dish that familiar takeout-inspired flavor. You also only need one skillet, which means less cleanup after dinner.
Another reason this recipe works so well is how customizable it is. You can adjust the seasonings, add more vegetables, or make it spicy with a drizzle of sriracha. It is an easy recipe to adapt based on what you have in your refrigerator.
Ingredients Needed
- Shrimp: Use peeled and deveined shrimp. Fresh or frozen shrimp both work well. If using frozen shrimp, thaw and pat them dry before cooking.
- Coleslaw mix: A bag of shredded cabbage and carrots makes this recipe incredibly convenient. It saves time and gives you the perfect combination of vegetables.
- Garlic: Fresh minced garlic adds savory flavor and pairs especially well with the shrimp.
- Fresh ginger: Ginger gives the dish a bright, slightly spicy flavor that helps create the classic egg roll taste.
- Soy sauce: Soy sauce provides saltiness and umami. Use low-sodium soy sauce if you prefer more control over the salt.
- Sesame oil: A small amount adds a delicious toasted sesame flavor.
- Green onions: Green onions add freshness and a mild onion flavor. Save some for sprinkling over the finished dish.
- Rice vinegar: Rice vinegar adds a little acidity and balances the savory flavors.
- Red pepper flakes: Add these for a little heat. You can leave them out if you prefer a mild dish.
How to Make Shrimp Egg Roll in a Bowl
Cook the cabbage mixture for several minutes, stirring occasionally, until the vegetables begin to soften but still have a little crunch.
Push the cabbage to the side and add a little oil, then add the shrimp in a single layer. Cook for a few minutes per side until the shrimp are pink, opaque, and cooked through. Remove the shrimp from the skillet and set them aside.
Add the garlic and ginger to the same skillet and cook for about 30 seconds until fragrant.
Add the soy sauce, sesame oil, and rice vinegar to a bowl. Stir well so the cabbage is evenly coated. Return the cooked shrimp to the skillet and toss everything together.
Cook for another minute or two, just until the shrimp are heated through. Stir in the green onions and red pepper flakes, if using. Serve immediately with additional green onions on top.
Pro Tips for Shrimp Egg Roll in a Bowl
Pat the shrimp dry before cooking. Excess moisture can prevent them from getting a nice sear.
Do not overcook the shrimp. They are ready when they turn pink and opaque and curl into a loose C shape.
For more texture, avoid cooking the cabbage until it becomes completely soft. A little crunch makes the dish taste more like a fresh egg roll.
Want more heat? Add sriracha, chili garlic sauce, or extra red pepper flakes.
Storage
Store leftover Shrimp Egg Roll in a Bowl in an airtight container in the refrigerator for up to 3 days.
To reheat, warm it gently in a skillet over medium heat or microwave individual portions until heated through. If the mixture seems dry after refrigeration, add a small splash of soy sauce before reheating.
Serving Suggestions
This dish is delicious on its own, but you can easily turn it into a larger meal. Serve it over white rice, brown rice, cauliflower rice, or quinoa.
For extra flavor, top each serving with sliced green onions, sesame seeds, sriracha, or a drizzle of spicy mayo. You can also serve it with steamed edamame or a simple cucumber salad for a fresh side.
Recipe FAQs
Yes. Thaw the shrimp completely and pat them dry before cooking.
Absolutely. Ground pork, chicken, or turkey can be substituted for the shrimp. Cook the meat completely before adding the cabbage mixture.
Yes. Add sriracha, chili garlic sauce, or red pepper flakes to taste.
Yes. Thinly slice green cabbage and shred a carrot if you do not have a bagged coleslaw mix.
Is this good for meal prep?
Yes. Portion the cooked mixture into airtight containers and refrigerate for up to 3 days. Keep rice separate if you are serving it with rice.
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Shrimp Egg Roll in a Bowl
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: 4 1x
- Category: Dinner
- Method: Cast Iron
- Cuisine: American
- Diet: Low-Carb
Description
This easy Shrimp Egg Roll in a Bowl is a quick, flavorful dinner made with tender shrimp, cabbage, carrots, and a savory homemade sauce. It has all the delicious flavors of an egg roll without the wrapper and comes together in one skillet.
Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 1 bag coleslaw mix
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 green onions, sliced (optional)
- 1 teaspoon sriracha, optional
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the coleslaw mix to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the cabbage begins to soften.
- Push the cabbage mixture to one side of the skillet.
- Add the cooked shrimp to the empty side of the skillet and heat for 1 to 2 minutes.
- Add the garlic and ginger to the skillet and cook for about 30 seconds, until fragrant.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sriracha, if using.
- Pour the sauce over the cabbage and shrimp. Toss everything together until well coated and heated through.
- Stir in the green onions and serve immediately.
Notes
- Use pre-cooked shrimp to make this recipe especially quick and easy.
- Fresh or frozen coleslaw mix works well.
- For extra heat, add more sriracha or red pepper flakes.
Nutrition
- Serving Size: 1
- Calories: 205
- Sugar: 3g
- Fat: 1g
- Saturated Fat: 1g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 31g
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