Low Carb Shrimp Sushi Bowl Recipes

Steps:

• In a small bowl, mix mayonnaise and red curry paste; set aside. , 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 one additional minute, remove from heat. , Divide cauliflower between four bowls. Top each bowl with shrimp, avocado, cucumber, carrots and green onions. Garnish each bowl with a lime quarter and drizzle with curry mayonnaise.

Steps:

• Pat your shrimp dry and season with garlic powder, Old Bay seasoning, salt and black pepper, ½ tsp soy sauce, ½ tsp sesame oil and ½ tsp rice vinegar.
• Add 2 Tbsp olive oil to your pot and pan fry your shrimp in the pot for 4-6 minutes, flipping halfway through. When shrimp is done cooking, remove from the pot.
• Once shrimp is removed, add 2 Tbsp of olive oil and toast quinoa for 2 minutes, stirring often.
• In a bowl, mix together ¼ cup rice vinegar, 2 Tbsp soy sauce and 1½ cups water.
• After quinoa is done being toasted, add the rice vinegar, soy sauce and water mixture to your toasted quinoa. Cook on medium for 10-15 minutes.
• Cut shrimp into bite-sized pieces.
• To make the sriracha mayo dressing, mix 2 Tbsp of sriracha with 4 Tbsp of mayo.
• To assemble, add your quinoa, cooked shrimp, cucumber, avocado and carrot in a bowl.
• Garnish with roasted seaweed, green onion and sesame seeds. Then, drizzle with sriracha mayo and serve.