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–+ servings
cauliflower rice shrimp bowl 481173080

Spicy Shrimp Cauliflower Rice Bowl Recipe

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Enjoy a light, keto-friendly shrimp bowl with cauliflower rice for a delicious low-carb meal.
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Servings: 1
Course: Asian, Main Course, Seafood
Cuisine: Californian, Fusion, Japanese
Calories: 666
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons olive or avocado oil divided
  • 1 bag cauliflower rice or substitute 1 cup cooked rice
  • 8 ounces shrimp deveined and tails removed
  • 1 small avocado thinly sliced or chopped into cubes
  • 1/2 cup cucumber sliced and halved
  • 1/2 cup shredded carrots
  • 1/2 cup edamame shelled
  • salt and pepper to taste
  • 2 green onions sliced for topping
  • sesame seeds for garnish
  • 4 tablespoons mayo
  • 2 tablespoons sriracha
  • 1 tablespoon lemon juice
  • salt to taste

Method
 

  1. Pat dry the shrimp, season with salt and pepper, and set aside.
  2. Heat a skillet over medium-high heat, add 1 tbsp olive or avocado oil, then add the cauliflower rice. Cook for 5-7 minutes, or until tender, stirring occasionally. Transfer the cauliflower rice to two bowls and toss with rice vinegar.
  3. Add the remaining 1 tbsp of oil to the pan over medium heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, or until cooked through.
  4. Assemble your bowls. Top the cauliflower rice with the shrimp, then arrange avocado slices, cucumber, carrots, and edamame.
  5. Combine avocado mayo and sriracha, whisk together, and drizzle the spicy mayo over your sushi bowls.
  6. Top with sesame seeds and sliced green onion. Serve immediately and enjoy.

Nutrition

Calories: 666kcalProtein: 30gFat: 46gCholesterol: 230mgSodium: 1023mgFiber: 12gSugar: 11g

Notes

Protein Swap: When I'm out of shrimp, I've found that thinly sliced, pan-seared chicken breast or even firm tofu cubes work beautifully here, just make sure