Bang Bang Shrimp Egg Roll Bowl

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.

Course Dinner, Lunch

Cuisine Asian

Diet Vegetarian

Recipe Type Healthy Choices, Low-Carb, Salads, Seafood, Shrimp, Vegetarian

Skill Level Easy

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings Servings

Calories 700kcal

Author Angela G.

Ingredients

12 oz raw shrimp, thawed
16 oz tri-colored coleslaw green and red cabbage and carrots
4 tbsp cooking oil divided
1 tsp garlic paste
1 tbsp Hoisin sauce
1 tsp ginger paste
1 tbsp sesame oil
4 green onions chopped
Salt to taste
½ cup wonton strips

BANG BANG SAUCE

1 tsp Siracha sauce
2 tbsp Thai sweet chili sauce
2 tbsp mayonnaise

Instructions

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 tbsp 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 tbsp 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.

Video

Notes

Cook shrimp until it turns completely pink. Remove from heat immediately after to preserve texture. Overcooking shrimp may result in a rubbery texture.

Adjust the amount of wonton strips to reduce carbs.

Nutrition