It’s quite obvious that the low-carb diet isn’t going away, but it is evolving. Over the past few years we saw it become more rigorous with paleo, and now it’s getting higher fat with keto. No matter which version you follow, this diet can seem tricky when you’re also dairy free. Luckily, recipes like this shrimp egg roll bowl are naturally dairy-free, gluten-free, low in carbohydrates, and high in nutrients. We’ve even included paleo and keto tips in the suggestion below!
This Shrimp Egg Roll Bowl is a Fast & Easy, Dairy-Free, Low-Carb Meal
Although this recipe already meets many dietary needs, there are a few more special diets that it can easily accommodate.
Make it Keto
The mirin cooking wine probably adds a little more sugar than you want. If so, you can substitute 1 tablespoon water and 1 tablespoon rice vinegar for the mirin. For more fat, I also recommend adding some diced avocado.
Make it Paleo
Be sure to use a paleo-approved cooking oil, like avocado oil. You will also want to substitute coconout aminos for the tamari if you are strictly soy-free and paleo.
Make it Vegan
I prefer to use tofu in dishes like this. You can use one diced 14- to 16-ounce package of extra-firm tofu in place of the shrimp. If you prefer, you can use tempeh or a vegan meat alternative.
This dairy-free and low-carb shrimp egg roll bowl recipe with photos was shared with us by Atkins.com.
Special Diet Notes: Shrimp Egg Roll Bowl
By ingredients, this recipe is dairy-free / non-dairy, egg-free (don’t let the name fool you!), gluten-free, nut-free, and peanut-free.
For vegan, paleo, and keto options, see the section above!
- 5 cups frozen cauliflower rice
- 3 tablespoons high-heat oil
- 3 tablespoons sesame oil
- 4 teaspoons minced or pressed garlic
- 2 teaspoons ginger paste
- 6 cups pre-cut coleslaw (cabbage and carrots)
- 1 cup sliced red bell pepper
- ½ cup thinly sliced scallions, root and tips trimmed
- 1 teaspoon Chinese five-spice seasoning
- ¼ cup tamari (gluten-free soy sauce)
- 2 tablespoons mirin rice cooking wine
- 1 pound cooked and peeled shrimp, thawed
- 4 teaspoons sesame seeds
- Steam the cauliflower according to the package instructions.
- While the cauliflower is cooking, heat a large, nonstick skillet with a lid over medium heat. Add the oils and swirl to coat pan. When the oils are shimmering, add the garlic and ginger. Sauté until sizzling and fragrant, about 30 seconds.
- Add the coleslaw, bell pepper and scallions and sauté until the cabbage just begins to wilt, about 3 minutes.
- Sprinkle on the five-spice seasoning and stir to incorporate. Add the tamari and mirin rice cooking wine to the pan and stir to evenly coat cabbage. Add the shrimp to the skillet, and toss to evenly distribute. Reduce the heat to medium-low, cover with the lid, and allow shrimp to warm, about 3 minutes.
- Measure about 1 cup cooked cauliflower rice into the bottom of four bowls. Top evenly with the shrimp and cabbage mixture, about 1 cup vegetables and 9 to 11 large shrimp per serving. Drizzle each bowl with the pan sauce, and sprinkle each with 1 teaspoon sesame seeds. Serve hot.