Low-Carb Shrimp Sushi Bowl

Name: Low-Carb Shrimp Sushi Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asia
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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings

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

Directions

1. In a small bowl, mix mayonnaise and red curry paste.
2. Prepare riced cauliflower according to package directions.
3. Meanwhile, in a large skillet, heat oil over medium heat. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Add garlic and salt; cook 1 minute longer. Remove from heat.
4. Divide cauliflower among 4 bowls. Top each bowl with shrimp, avocado, cucumber, carrot and green onions. Drizzle with curry mayonnaise and garnish each bowl with a lime quarter.

Nutrition Facts

1 bowl: 460 calories, 31g fat (5g saturated fat), 213mg cholesterol, 783mg sodium, 16g carbohydrate (5g sugars, 7g fiber), 32g protein.

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