Paleo Egg Roll Bowl

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 favorite 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.

1. In a sauté pan, melt the coconut oil and sea salt. Add the shrimp and cook for a few minutes until cooked through. Using a spoon, scoop out the excess water that pools from the shrimp. Add another tablespoon of coconut oil to the pan.
2. Stir in water chestnuts and garlic and cook for about 1-2 minutes. Stir in coconut aminos and ginger.
3. Pour in the coleslaw and stir until evenly mixed. Stir in or garnish with green onion.
4. Add sea salt and pepper to taste. Serve immediately.

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, add in 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:

• Chicken Kale Stir-Fry
• Garlic Chicken Stir-Fry
• Grain-Free Cauliflower Stir Fry

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