This Paleo Egg Roll Bowl is made with shrimp, cabbage, carrots, and onions, and flavored with soy-free coconut aminos, garlic, and sea salt! Perfect for two, this is a one-pan recipe that is ideal for date night IN! {Paleo}
Facebook posts strike again, and this time another friend of a friend created her own deconstructed egg roll plate. It looked savory, tangy, and mouthwatering. Naturally, I was all over it. So I decided to create a paleo version my family could enjoy.
I had the ingredients in place but wasn’t entirely sure if I had the order correct. Fortunately, I found Tastythin’s 15-Minute Whole30 Egg Roll Bowls. And I discovered I had a pretty good plan in place.
THANK GOD. Because this recipe is slightly salty, slightly sweet, and totally satisfying. It’s date night in for two, and it’s ready in under 20 minutes.
Also, if you’re in the market for tasty ways to get more vegetables into your diet, then this is your meal. I’m hit and miss when it comes to cabbage and carrots, but not in this recipe. Those two veggies are all the rage here. I have also been known to order sweet ‘n sour chicken but without the sweet ‘n sour. True story. Thank you for your patience. But I LOVE the sweet ‘n salty flavors here.
Let us grab a sauté pan, our delectable ingredients, and a large bowl, and let’s get sizzlin’!
Paleo Egg Roll Bowl ingredients
When I started throwing this restaurant-style recipe together, I was instantly surprised by how easy it was to find the ingredients at my local grocery store and how quick it was to sauté everything into a giant heap of deliciousness.
- Shrimp. Fresh or thawed, tails on or off.
- Coconut oil. Some to coat the pan to get started and some to add a little bit later.
- Water chestnuts. Roughly chopped.
- Fresh garlic cloves. Peeled, pressed, and ready to go.
- Coconut aminos. This soy-free soy sauce is one of my favorite ingredients.
- Fresh ginger. I peel and press a slice of ginger just like I would a clove of garlic.
- Coleslaw. Any combo of cabbage and carrots is great. I love using a premixed salad for ease. Also, if you want a slightly drier stir-fry, add a little extra slaw to the mix.
- Green onion. I stir in a few and then garnish with a few more.
- Sea salt. To taste.
How to make your own Paleo Egg Roll Bowl
For this recipe, I add the cabbage and carrots right at the end of the cooking process because while I want them to cook slightly, I still want them to retain a little of their crunchiness.
- In a sauté pan, melt the coconut oil and sea salt. Add the shrimp and sauté for a few minutes until cooked through. Using a spoon, scoop out the excess water that pools from the shrimp. After that add another tablespoon of coconut oil to the pan.
- Stir in water chestnuts and garlic and cook for about 1-2 minutes. Stir in coconut aminos and ginger.
- Pour in the coleslaw and stir until evenly mixed. Stir in or garnish with green onion.
- Add sea salt and pepper to taste. Serve immediately.
NOTE: Not only do I add the coleslaw at the end, but I also cook it only enough to soften the vegetables. One I’ve added the coleslaw, I’ll even remove the pan from the heat, keep the lid on, and let the heat steam through the vegetables. This often helps to soften the veggies without overcooking them. Play around with this step of the process to get the consistency you want in your recipe.
Pro Tip
This is a straightforward recipe with one suggestion that, at first, might seem counterproductive. But I found it’s the trick to get the correct consistency. Once the shrimp is done cooking, spoon out some of the excess liquid. This will prevent the veggies from becoming soggy. However, since we don’t want the veggies to burn either, once you’ve removed the excess water, then add a dollop of coconut oil. It will coat the ingredients and hold in the flavors without making the stir-fry soggy.
And, if you’re in the mood for other soy-free stir-fry recipes, then you might enjoy these salty, slightly sweet flavors:
Paleo Egg Roll Bowl
This Paleo Egg Roll Bowl recipe is made with just a handful of ingredients, is perfect for two, and is finished within about 20 minutes! {Paleo}
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Diet: Gluten Free
Ingredients
- 1 pound shrimp, fresh or thawed and deveined
- 1–2 tablespoons coconut oil
- 1/8 teaspoon sea salt
- 1 can water chestnuts
- 4 cloves garlic, pressed
- 1/4 cup coconut aminos
- 1 ginger round, peeled and pressed/minced
- 2 – 12 ounce bags coleslaw (or any cabbage/carrot salad mix)
- 1/4 cup green onions, thinly sliced
- Sea salt and pepper to taste
Instructions
- In a sauté pan, melt the coconut oil and sea salt on a LOW to MEDIUM heat. Add the shrimp and sauté for about 3 minutes, or until the shrimp are cooked through (they’ll deepen in color and shrink in size). Using a spoon, scoop out the excess water that pools from the shrimp. Add another tablespoon of coconut oil to the pan.
- Stir in water chestnuts and garlic and cook for about 1-2 minutes. Stir in coconut aminos and ginger and stir until evenly coated.
- Pour in the coleslaw and stir until mixed, about 1-2 minutes. Stir in or garnish with green onion.
- Add sea salt and pepper to taste. Serve immediately.
Notes
- If you don’t want to scoop out the excess water released from the shrimp, you can sauté the shrimp in a separate skillet and, using a slotted spoon, transfer them to the larger saucepan. Then add the coconut oil, referenced at the end of step 1, and continue the cooking process as listed. Removing the water and replacing it with coconut oil keeps the coleslaw from becoming soggy while also preventing the ingredients from burning.
- We like to eat our Paleo Egg Roll Bowls a little on the al dente side. If you want your coleslaw cooked more, then simmer longer until desired consistency is achieved.
- We won’t judge if you happened to double the amount of shrimp and water chestnuts used. 🙂
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