Spicy shrimp egg roll bowls are the perfect low carb and keto friendly healthy dinner.
We start with everything yummy inside of an egg roll, but instead of wrapping and deep frying it we serve it in a bowl with lots of yummy toppings!
Also friends, we are working smarter not harder by using a pre made salad kit and also ginger and garlic paste rather than mincing our own.
The ginger and garlic paste can be easily found in the fresh herb section of most grocery stores.
You can create the spice level that you prefer with adding as much or as little sriracha that you like.
How to make spicy shrimp egg roll bowls
I have a half pound of jumbo shrimp along with a salad kit, onion, lime, cilantro.
And also seasonings such as soy sauce, sriracha, garlic, ginger, and a non traditional old Bay seasoning.
The sauce is a combination of soy sauce, sriracha, garlic and ginger, lime juice, and that old Bay.
Mix together in a bowl and set aside.
Set a large skillet or wok over medium high heat.
Once hot add a tablespoon of vegetable oil, the shrimp, and a few spoonfuls of the soy sauce mixture.
The shrimp won’t take long too cook, just a few minutes in the hot skillet and then set aside.
To the same skillet still over medium high heat add more oil and a diced onion.
Cook the onion for two to three minutes stirring a few times.
Then add just the salad mixture from the salad kit, set the dressing and toppings packet aside.
I saved the dressing packet in the fridge to use on a salad for a different day and added some of the toppings package to my bowl.
Also add some freshly chopped cilantro and the rest of the soy sauce mixture from earlier.
Cook this for just about three to four minutes stirring a few times.
Then toss in the cooked shrimp from earlier and we are ready for dinner!
Topping ideas for spicy shrimp egg roll bowls are endless!
We brought the heat to these bowls with sriracha, but if you would like even more spice feel free to add even more drizzled over top.
I also added some sriracha Mayo and ginger soy glaze to mine, which is found in the Asian section of the store.
Basically I just set out a bunch of toppings and everyone could make their own bowl.
If you like spicy shrimp egg roll bowls you might also like…
Spicy Shrimp Egg Roll Bowls
Spicy Shrimp Egg Roll Bowls are a healthy low carb and keto friendly way to enjoy egg rolls, all of the flavor without the extra calories!
- 1/4 cup soy sauce
- 2 tablespoons sriracha (or more if you prefer extra spicy)
- 1 tablespoon garlic paste or minced garlic
- 1 tablespoon ginger paste or minced ginger
- 1 tablespoon lime juice
- 1 tsp Old Bay seasoning
- 2 tablespoons vegetable oil
- 1/2 pound shrimp
- 1 onion diced
- 1 9.5 ounce Asian salad kit
- 1/2 cup chopped, fresh cilantro
- Optional toppings: spicy mayo, ginger soy glaze, sesame seeds, green onions, more soy sauce, yum yum sauce, the crunchy packet of wontons and almonds that comes with the salad kit
Put the soy sauce, sriracha, garlic, ginger, lime juice, and Old Bay in a bowl and whisk until combined.
Set a large skillet or wok over medium high heat. Once hot add a tablespoon of the vegetable oil, the shrimp, and a few spoonfuls of the soy sauce mixture.
Cook the shrimp for two to three minutes then remove the shrimp from the skillet or wok and set aside.
Set the same wok or skillet over medium high heat and add the remaining tablespoon of vegetable oil and the diced onion. Cook two to three minutes stirring a few times.
And the slaw mixture from the salad kit (remove the dressing packet and toppings), cilantro, and the remaining soy sauce mixture. Cook three to four minutes or until the veggies are cooked how you prefer.
Put the cooked shrimp back into the skillet or wok and toss with the veggies until combined.
Serve in bowls with toppings such as spicy mayo, ginger soy glaze, sesame seeds, green onions, more soy sauce, yum yum sauce, the crunchy wonton and almond packet that comes with the salad kit.