Shrimp Egg Roll Bowl

Main Entree | August 16, 2017 | By

Lately I have been craving Chinese food. There is a restaurant right next door to one of the grocery stores we shop at and it just seems to taunt me with the wonderful smells coming out of the doors. Unfortunately, I need to stay away from too much sodium so that option is out.  HOWEVER, a much better and healthier option is to make one of my favorite dishes at home so I did a twist on a shrimp egg roll. A deconstructed Shrimp Egg Roll Bowl.

I have seen a lot of recipes out there on Pinterest with this same concept in mind.  I made mine a little different and it was a huge hit.  I had one bowl- my husband ate the rest.  I was pretty bummed because I think this dish would have made excellent leftovers.  I can say this will be a staple in our home as we were ordering Chinese food once a week up until last year.

Shrimp Egg Roll Bowl

So how was this Shrimp Egg Roll Bowl different? I marinated the shrimp with a sweet & tangy sauce to try to mimic my favorite dipping sauce.  Next time, I may attempt to make a sauce to drizzle after the dish is complete.  The second difference is that I used a broccoli slaw mix instead of a coleslaw mix.  It had some carrots and red cabbage in it but I added more red cabbage.  I might add some red pepper next time for additional color. The final difference is that I used ground chicken instead of pork because it was on sale for $.99 for a 1lb package and I stocked up my freezer.  I may try the pork next time and season it to mimic pork sausage.

I absolutely loved how this turned out.  It had the perfect balance of sweet with a little heat, the crunch of the vegetables and tender bites of shrimp.  I didn’t even miss the “roll” part of the shrimp spring roll. If you like these flavors, check out my Sweet & Spicy BBQ Meatballs with similar ingredients.  You can find the recipe by clicking here.  I hope you enjoy!

Shrimp Egg Roll Bowl

Prep time
Cook time
Total time
A fun twist on a traditional shrimp egg roll, this dish offers a healthy, soy and gluten-free option.
Recipe type: Main Entree
Cuisine: Chinese
Serves: 4
  • Shrimp Marinade
  • 12 Large Shrimp, Peeled & Deveined
  • 3 tablespoons Franks Red Hot
  • 1 tablespoon coconut aminos
  • ½ tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 3 gloves garlic, minced
  • 1 tablespoon honey
  • Salt & Pepper to taste
  • __________________
  • 2 tbsp sesame oil
  • 3 cloves garlic, minced
  • ½ cup sweet onion, diced
  • 4 green onions, sliced
  • 1 lb ground chicken or pork
  • ½ tsp ground ginger
  • sea salt and black pepper, to taste
  • 1 tbsp Frank's Red Hot
  • 14 oz bag broccoli slaw with carrots
  • ½ cup chopped red cabbage
  • 3 tbsp coconut aminos
  • 1 tbsp rice wine vinegar
  • 2 tbsp toasted sesame seeds
  • 1 tablespoon honey
  1. Heat large skillet to medium high heat. Remove shrimp from marinade and cook 1-2 minutes each side. Remove from pan and set aside.
  2. Heat sesame oil in a large skillet over medium high heat.
  3. Brown the chicken (or pork) until thoroughly cooked.
  4. Add the garlic, sweet onion, white parks of green onion and saute for five minutes.
  5. Add remaining ingredients except for sesame seeds and saute for 10 minutes until broccoli slaw mix is tender.
  6. Add shrimp back to pan and stir, cooking an additional minute.
  7. Top with green onions and sesame seeds before serving.
1. This dish would be delicious with compliant pork or chicken sausage.
2. Try drizzling a compliant sweet & sour sauce over top for a nice twist.


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