Low Carb Shrimp Sushi Bowl
This low carb shrimp sushi bowl is a quick, flavorful, and healthy dinner option packed with juicy shrimp, creamy avocado, and nutrient-dense cauliflower rice. Perfect for busy weeknights!
Ingredients
- 5 tablespoons mayonnaise
- 2 teaspoons red curry paste
- 2 packages frozen riced cauliflower (10 ounces each)
- 3 tablespoons sesame oil
- 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
- 2 garlic cloves minced
- 1 teaspoon seasoned salt
- 1 medium ripe avocado, peeled and sliced
- 1/2 medium cucumber, sliced
- 1/2 cup julienned carrots
- 2 green onions, thinly sliced
- 1 medium lime, quartered
Instructions
- Prepare the sauce: In a small bowl, mix mayonnaise and red curry paste until smooth. Set aside.
- Cook the cauliflower rice: Heat the riced cauliflower according to package directions until tender but not mushy. Divide it evenly among 4 bowls.
- Sauté the shrimp: In a large skillet, heat sesame oil over medium heat. Add shrimp and cook for 5-7 minutes, stirring occasionally, until they turn pink. Add minced garlic and seasoned salt, cooking for an additional minute. Remove from heat.
- Assemble the bowls: Top each bowl of cauliflower rice with shrimp, avocado slices, cucumber, carrots, and green onions. Drizzle with curry mayonnaise and garnish each with a lime wedge.
Notes
Tip: For extra flavor, add a splash of soy sauce or coconut aminos over the completed bowl.