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Spicy Shrimp Egg Roll in a Bowl {Paleo, Whole30} Recipe

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4 from 71 reviews

A quick and easy paleo shrimp egg roll in a bowl featuring a spicy aioli. This dish is paleo, Whole30 compliant, and keto-friendly, making it perfect for healthy weeknight dinners. The flavorful shrimp stir fry combined with crunchy slaw mix and a zesty, creamy aioli creates a satisfying low-carb meal. Leftovers reheat well for convenient next-day lunches.

  • Total Time: 30 minutes
  • Yield: 5 servings

Ingredients

Spicy Aioli

  • 1/2 cup homemade mayo or purchased paleo mayo
  • 2 cloves garlic, minced
  • 2 teaspoons sesame oil
  • 1 1/2 teaspoons lime juice or lemon juice
  • 3 teaspoons hot sauce (Yellowbird Sriracha recommended)
  • Pinch cayenne pepper, to taste

Shrimp Stir Fry

  • 1 lb shrimp, peeled and tails removed
  • 2 tablespoons olive oil or avocado oil, divided
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 6 cups slaw mix (or a combination of shredded green and purple cabbage and shredded carrots)
  • 3 tablespoons coconut aminos
  • 2 tablespoons sesame oil
  • 1 teaspoon hot sauce (Yellowbird Sriracha recommended)
  • 1 bunch scallions, thinly sliced (white and green parts separated)
  • 3 cloves garlic, minced
  • 2 teaspoons minced or grated ginger

Instructions

  1. Prepare the Spicy Aioli: In a small bowl, whisk together the mayo, minced garlic, sesame oil, lime or lemon juice, hot sauce, and a pinch of cayenne pepper until smooth. Refrigerate the aioli until ready to serve to allow flavors to meld.
  2. Prep Ingredients: Have all stir fry ingredients prepped and ready since the cooking process is quick and requires efficiency.
  3. Cook the Shrimp: Heat a large nonstick skillet or wok over high heat and add 1 tablespoon of the oil. Season the shrimp evenly with sea salt, freshly ground black pepper, and a dash of cayenne pepper if desired. Once the pan is smoking hot, place the shrimp in a single layer. Cook for about 2 minutes, turning once or twice, until the shrimp turn opaque and are just cooked through. Remove shrimp from the pan to a plate and cover to keep warm.
  4. Cook Vegetables: Reduce the heat to medium and add the remaining 1 tablespoon of oil to the skillet. Add the slaw mix and cook, stirring continuously, for about 1 minute until the vegetables begin to soften. Stir in the white parts of the scallions, minced ginger, and garlic. Continue cooking for another minute.
  5. Add Seasonings and Combine: Pour in the coconut aminos, sesame oil, and hot sauce into the skillet with the veggies. Stir well to combine. Lower the heat, return the cooked shrimp to the pan, and toss everything together to blend flavors evenly. Remove from heat.
  6. Serve: Spoon the shrimp and vegetable mixture into bowls. Drizzle each serving generously with the spicy aioli and garnish with the green parts of the scallions. Serve immediately and enjoy!

Notes

  • Use Yellowbird Sriracha or similar paleo-friendly hot sauces to keep the recipe compliant with Whole30 and paleo diets.
  • Slaw mix can be substituted with a homemade mix of shredded green and purple cabbage and shredded carrots for fresh options.
  • The spicy aioli can be made ahead and refrigerated for up to 3 days.
  • Leftovers reheat well in the microwave or on the stovetop for next-day meals.
  • Adjust cayenne pepper and hot sauce amounts to your preferred spice level.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Paleo, Whole30
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/spicy-shrimp-egg-roll-in-a-bowl-paleo-whole30-recipe/