This Bang Bang Shrimp Bowl is like a shrimp egg roll in a bowl topped with delicious bang bang sauce. Ready in just 20 minutes! A quick and easy dinner that's low on carbs too.
Introducing the Bang Bang Shrimp Egg Roll Bowl. Say that three times fast.
Guys, this is a mouthful in the best way possible. It's all the things you know and love about bang bang shrimp, combined with the most trendy, new, healthy, quick dinner food — the egg roll in a bowl.
In this case, shrimp roll in a bowl. With bang bang sauce. Are you following me here? This is good stuff.
What's in Bang Bang Shrimp Sauce?
The simplicity and deliciousness of this iconic 3-ingredient sauce has always impressed me! Most sources say Bang Bang Shrimp originated as an appetizer available at Bonefish Grill.
Bang Bang shrimp is probably what put that restaurant on the map honestly. It caught on like wildfire! The public cracked the code on the tasty sauce pretty quickly though and made it easy to make you own bang bang sauce at home.
Here's what's in homemade bang bang sauce:
• Sriracha Sauce
• Thai Sweet Chili Sauce
That's it. It's a sweet and spicy creamy sauce. Plain and simple but so not plain and simple tasting.
Enter the Egg Roll Bowl.
This recipe essentially deconstructs the popular Americanized Chinese food menu item, the egg roll, in a bowl. Take everything you'd normally find inside an egg roll and put it in a bowl. Leave out the fried dough.
In our never-ending quest for reducing carbs, this concept of an egg roll in a bowl, caught on quick. I heard about it from two different family members and it's been on my must-make list for awhile now.
The best of both worlds.
Since at this point, it was pretty late in the game as a food blogger to be making and sharing yet another egg roll in a bowl, I knew I had to put a spin on it that would be worthy of trying.
Personally, I liked the idea of using shrimp instead of pork or ground turkey which is what most recipes I saw were using. But that wasn't quite enough. It needed a sauce. Something spicy. Something amazing! Something everyone already knew and loved...
And the Bang Bang Shrimp Egg Roll Bowl was born.
So that's my story and a peek inside how my brain works when I'm thinking up new recipes to try!
What ingredients do you need to make this whole shrimp egg roll bowl?
This recipe comes together quickly but you do need a few special ingredients so be sure to check the list so you can purchase some of the things you might not already have on hand like maybe Hoisin sauce, sesame oil and ginger paste.
Here's everything you'll need to build the complete bowl: raw shrimp (frozen or fresh), coleslaw mix (green and red cabbage and carrots), cooking oil, garlic paste, Hoisin sauce, ginger paste, sesame oil, green onions, salt, wonton strips, Sriracha sauce, Thai sweet chili sauce, and mayonnaise.
This dish sounds a bit complex when you look at the ingredients but it's actually pretty simple. There are two sauces to really give this a bunch of flavor so most of the ingredients are to layer in the flavor — worth it!
From fridge to table in 20 minutes!
Not quite as quaint as farm-to-table but it'll do for those busy weeknights. I'm dying for you to experience this quick and easy dinner! So let me give you a few tips for success.
Watch how quick and easy it is to make this Shrimp Egg Roll Bowl:
Helpful Tips for Cooking this Bang Bang Shrimp Egg Roll Bowl
Cook the shrimp first. You'll be able to eyeball the color better without the coleslaw mix stirred in. Then use the same skillet, dutch oven or wok to cut down on dishes.
Woks are cool because you can flip them instead of stirring and they have high sides so they aren't as messy. However I sometimes just use my dutch oven because I don't feel like getting out my wok. Lazy I know. If you're really wanting a wok you can get one fast from Amazon. Shop Woks now
Love Bang Bang sauce?
Make a bunch and use a sauce bottle to store and squirt it so it's pretty! Tip: You may need to clip the top of the spout to widen it if your sauce has any chunks.
Craving some substance?
Don't leave out the wonton strips! The extra crunch is everything.
You could also serve this over cooked rice or quinoa if you are craving some extra filler.
Gathering the ingredients you need...
There are a few oddball ingredients that you may not already have but don't worry you can find them at almost any grocery store.
Or you can shop ingredients online at Amazon.
★ More Recipes You'll Love ★
This Bang Bang Shrimp Egg Roll Bowl recipe was featured on Inspire Me Monday, Menu Plan Monday! and South Your Mouth!
Bang Bang Shrimp Egg Roll Bowl
- 12 oz raw shrimp, thawed
- 16 oz tri-colored coleslaw green and red cabbage and carrots
- 4 tablespoon cooking oil divided
- 1 teaspoon garlic paste
- 1 tablespoon Hoisin sauce
- 1 teaspoon ginger paste
- 1 tablespoon sesame oil
- 4 green onions chopped
- Salt to taste
- ½ cup wonton strips
BANG BANG SAUCE
- 1 teaspoon Siracha sauce
- 2 tablespoon Thai sweet chili sauce
- 2 tablespoon mayonnaise
- In a bowl, mix together mayo, Sriracha and Thai sweet chili sauce to create the bang bang sauce. Set aide.
- In a large skillet, dutch oven or wok, heat 2 tablespoon cooking oil on medium-high.
- Add thawed, raw shrimp to skillet. Sprinkle with a little salt. Stir continuously, cooking for about 4-6 minutes or just until all the shrimp turn completely pink, then transfer shrimp to a prep bowl.
- Add 2 remaining tablespoon of cooking oil to skillet. Keep heat at medium high. Add garlic and cook for one minute. Then add coleslaw mix. Stir and cook for 3 minutes. Add Hoisin sauce, ginger paste, sesame oil and cooked shrimp. Stir to combine then remove from heat.
- Fill two bowls with the shrimp and cabbage mixture. Top with won ton strips and bang bang sauce and serve immediately.
Georgia Buckner Nicholson says
This recipe is simple and delicious. It will become a staple for me It's low carb and relatively low calorie if you don't put a ton of the mayo-based sauce on top.. I added more garlic, more ginger and will make the Bang Bang sauce hotter next time. I added most of the scallions at the end with the Hoisin sauce but left some raw for garnish. The recipe delish-ious. I especially love the crunchy won tons on top.
Angela G. says
Hi Georgia, Really glad you enjoyed the recipe! Thanks for sharing a photo of how it turned out and your modifications. 🙂