This Shrimp Egg Roll in a Bowl is an easy skillet dinner with tender shrimp, sautéed veggies, and an irresistible Asian sauce. No wrappers, no frying, just all the good stuff in a meal that’s perfect for quick weeknight dinners.  

❤️ Why You’ll Love This Shrimp Egg Roll in a Bowl Recipe

• Same bold flavors of egg rolls
• Tender jumbo shrimp
• Crisp cabbage, sweet carrots and scallions
• Sautéed in a classic Asian sauce
• Quick and easy to make
• Perfect for busy weeknights

Weeknight cooking doesn’t need to be complicated, and this Shrimp Egg Roll in a Bowl is proof. It’s loaded with juicy shrimp, crisp cabbage, a few sweet carrots, and a savory, garlicky sauce that brings it all together. You get all the comfort of takeout, made fresh in your own kitchen.

Whether you’re cooking dinner for the family or feeding a crowd, this meal is fast, flavorful, and easy to clean up. I love how everything cooks in one pan but taste like a full course meal. It also happens to be low in carbs, which is just a bonus if you’re keeping it Keto-friendly.

If you love the robust Asian flavors in this dish, you should also try my other Egg Roll in Bowl recipe.

🛒 Ingredients for Egg Roll in a Bowl

• Shrimp: Peeled and ready to soak up all that saucy goodness
• Green cabbage: Wilts down and adds crunch
• Red cabbage: Adds color and a touch of earthy flavor
• Carrots: Just a few to add a little touch of sweetness
• Liquid Aminos: Add salty and savory flavor to the sauce
• Chicken broth: Thins the sauce and adds depth
• Garlic: Needed for that classic flavor
• Scallions: Stirred in and sprinkled on top
• Ginger: Warm and spicy, absolutely worth it
• Sambal: Adds a touch of subtle heat
• Sriracha: Adds warmth without overpowering
• Toasted sesame oil: Nutty and smooth, don’t skip it
• Salt and ground black pepper: Enhances the other flavors
• Sesame seeds: Optional garnish

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Skillet
• Mixing bowl
• Whisk

🔪 How to Make Shrimp Egg Roll in a Bowl

Shred the green cabbage using a sharp knife.

Shred the red cabbage in the same way.

Add them to a bowl with the shredded carrots and scallions, then set them aside.

Add the chicken broth, liquid aminos, Sambal, Sriracha and toasted sesame oil into a small mixing bowl, then whisk to combine and set it aside.

Heat a large skillet to medium, then add in the olive oil, shrimp, salt and pepper.

Cook the shrimp for 2-3 minutes, flipping halfway through.  As soon as they turn pink, remove them from the skillet and set them aside.

Add in the minced garlic and grated ginger.  Then sauté for about 20 seconds, making sure not to brown it.

Add in the cabbage, carrots and scallions mixture.

Pour the sauce over the top and stir.

Cook for 3-5 minutes or until cooked through, then add the shrimp back in just until reheated and serve.

☑️ Storage Instructions

Fridge: Store leftovers in an airtight container for up to 3 days. You can reheat them gently on the stove or in the microwave to avoid overcooking the shrimp.

Freezer: Though best served fresh, you can freeze them in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

🍴 What to Serve with Egg Roll in a Bowl

The great thing about this recipe is that it’s a complete meal in one. But, I love to serve this Thai Cucumber Salad with it for something cool and refreshing.

💡 Tips

• Use a skillet with taller sides to give the vegetables space to sauté without steaming.
• Grate the ginger just before it hits the pan so it stays moist.  
• Let the garlic warm gently in the oil to mellow it out a little.  
• Stir the sauce well before adding it, since the oils and liquid tend to separate.
• Add the shrimp at the very end so they don’t become chewy.

🔄 Substitutions and Additions

• Mushrooms: Add sliced mushrooms for extra heartiness.

• Chestnuts: Stir in chopped water chestnuts for crunch.

• Greens: Swap half the cabbage for shredded Brussels sprouts.

• Cauliflower: Toss in cooked cauliflower rice to bulk it up without carbs.

• Nuts: Top with chopped peanuts or cashews for texture.

• Heat: Drizzle with extra Sriracha or hot sauce or add a dash of cayenne if you love heat.

Can I Use Frozen Shrimp?

Yes, just thaw them completely and pat dry before cooking.

Why Does My Cabbage Turn Watery?

Overcooking or crowding the pan can release extra moisture. Use medium heat and stir often.

Can I Make This Dish Ahead of Time?

Absolutely. Just keep the sauce separate and add it when reheating.

Is This a Spicy Dish?

It has a mild kick from Sambal and Sriracha, but you can adjust those up or down.

What Size Shrimp Works Best?

Jumbo shrimp stay juicy and hold up to the sauce and sautéing better than smaller ones.

🍽️ More Asian-Inspired Recipes

• Teriyaki Chicken Stir Fry
• Beef and Broccoli
• Bang Bang Shrimp
• Pepper Steak
• Orange Chicken
• Honey Garlic Chicken