Sushi is one of our family’s favorite treats. This is an easy-to-prepare version that can be ready in 30 minutes or less. It’s low carb and packed with vegetables, but with all the flavor, no one misses the carbs. If you don’t like shrimp, you can substitute cooked shredded chicken or firm tofu. If you enjoy your food extra spicy, change the ratio of red curry paste to mayonnaise. —Kristyne Mcdougle, Lorain, Ohio
Low-Carb Shrimp Sushi Bowl
Updated on Jan. 09, 2024
Low-Carb Shrimp Sushi Bowl
Prep Time
20 min
Cook Time
10 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
- In a small bowl, mix mayonnaise and red curry paste.
- Prepare riced cauliflower according to package directions.
- 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.
- 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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