Shrimp Egg Roll in a Bowl

Shrimp Egg Roll in a Bowl

Today is Ash Wednesday so when I was deciding what to make for dinner the night before, I had pulled out a bag of frozen shrimp that I had stocked up on.  I was originally thinking a shrimp jambalaya but was a little short on time.  I also had a bag of broccoli slaw that needed to be used so I shifted gears and decided to put this shrimp egg roll in a bowl together.  I was not disappointed!

This recipe comes together very quickly which is great because you can have a meal ready to eat in a about 30 minutes.  It also means that you need to have all your ingredients lined up and ready to go.  This of course is something that you should make a practice of doing for all your meals.  It makes cooking so much easier and more efficient! 



  • 16 oz bag of frozen shrimp, thawed and well drained (I used tail off)
  • 2 Tbsp toasted sesame oil
  • 1 medium sized onion, chopped (heaping ½ cup)
  • 2-3 cloves of garlic, minced (jarred garlic or 1 tsp garlic powder)
  • 1 cup frozen peas
  • 14 oz bag of pre-packaged broccoli slaw or cole slaw mix
  • 3-4 Tbsp coconut aminos (or gluten-free soy sauce)
  • 2 Tbsp rice vinegar
  • 1/2-1 Tbsp sriracha
  • 2 Tbsp tahini
  • 1 tsp ground ginger
  • salt and pepper to taste
  • 1 tsp arrowroot flour, for thickening (frozen shrimp can make it watery)
  • 2 Tbsp sesame seeds



  1. In a bowl or large mixing cup, whisk together coconut aminos, vinegar, tahini, sriracha, ginger and arrowroot flour.  Set aside.
  2. In a large skillet, add sesame oil and heat on medium-high until hot.  Add onions and garlic.  Sauté for 2 minutes.
  3. Add frozen peas and shrimp.  Season with salt and pepper.  Cook for about 3-4 minutes.  It’s important not to overcook or the shrimp will get rubbery.
  4. Add cole slaw mix and sauce ingredients (if there looks to be too much sauce for your dish, add less).
  5. Stir to combine ingredients.  Sauté until Cole slaw is tender.
  6. Dish up and top with sesame seeds before serving.

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