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Low-Carb Shrimp Sushi Bowl

Total Time

Prep/Total Time: 30 min.


4 servings

Low-Carb Shrimp Sushi Bowl Recipe photo by Taste of Home


  • 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 carrot
  • 2 green onions, thinly sliced
  • 1 medium lime, quartered


  1. In a small bowl, mix mayonnaise and red curry paste; set aside.
  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 one additional minute, remove from heat.
  4. 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.

Nutrition Facts

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

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