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
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Put the soy sauce, sriracha, garlic, ginger, lime juice, and Old Bay in a bowl and whisk until combined.
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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.
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Cook the shrimp for two to three minutes then remove the shrimp from the skillet or wok and set aside.
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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.
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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.
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Put the cooked shrimp back into the skillet or wok and toss with the veggies until combined.
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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.