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A white bowl filled with Keto Shrimp Egg Roll in a Bowl, topped with sesame seeds and green onions.

20-Minute Keto Shrimp Egg Roll in a Bowl

Imagine tender, pink shrimp curled up next to crisp-tender shreds of cabbage and carrots, all coated in a glossy, savory sauce that sings with notes of ginger, garlic, and toasted sesame. This deconstructed egg roll is a vibrant, keto-friendly bowl of pure satisfaction, ready in under 20 minutes without any of the fuss of wrapping or frying.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon avocado oil
  • 1 lb raw shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 4 green onions, sliced, whites and greens separated
  • 1/4 cup coconut aminos
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sesame seeds, for garnish
  • Salt and black pepper, to taste

Equipment

  • Large skillet or wok
  • Small bowl
  • Whisk
  • Tongs
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. In a small bowl, whisk together the coconut aminos, rice vinegar, and toasted sesame oil to create the sauce. Set aside.
  2. Heat avocado oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger and sauté for 30-60 seconds until fragrant, stirring constantly.
  3. Add the shrimp to the skillet in a single layer and season with salt and pepper. Cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside on a plate.
  4. To the same skillet, add the bag of coleslaw mix and the white parts of the green onions. Pour the prepared sauce over the vegetables.
  5. Toss continuously with tongs for 3-5 minutes, until the cabbage is wilted but still has a slight crunch (tender-crisp).
  6. Return the cooked shrimp to the skillet. Toss everything together for one minute to reheat the shrimp and coat it in the sauce.
  7. Serve immediately, garnished with the green parts of the green onions and sesame seeds.

Notes

Prep all ingredients before you start cooking (mise en place), as the process moves very quickly. Use a large skillet and high heat to ensure the vegetables stir-fry rather than steam, preventing a soggy result. For extra heat, add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce. You can also substitute the shrimp with 1 lb of ground pork, chicken, or turkey. Store leftovers in an airtight container in the refrigerator for up to 3 days.