Low Carb Spicy Shrimp Sushi Bowls

• Gluten free

• Seafood

  • 16 oz Shrimp, large raw
  • 1 sheet Sushi nori

• Produce

  • 1 Avocado
  • 1 medium sized head Cauliflower
  • 1 Cucumber
  • 1 tbsp Garlic powder

• Condiments

  • 1/4 cup Honey
  • 1/4 cup Oyster sauce
  • 2 tbsp Soy sauce
  • 5/8 cup Sriracha

• Baking & Spices

  • 1 tbsp Red pepper flakes

• Dairy

  • 1/4 cup Greek yogurt, fat-free plain

Found on itscheatdayeveryday.com

Description

Ingredients

• 1 medium sized head cauliflower
• 2 tbs soy sauce
• 16 oz Large Shrimp, raw
• 1/2 cup Sriracha
• 1/4 cup oyster sauce
• 1/4 cup honey
• 1 tbs Garlic powder
• 1 tbs red pepper flakes*
• 1 cucumber
• 1 avocado
• 1 sheet sushi Nori (seaweed paper)
• Optional: black sesame seeds for garnish
• 1/4 cup fat free Greek yogurt, plain
• 2 tbs Sriracha

Directions

• Begin by mixing together the Sriracha, oyster sauce, honey, red pepper flakes* and garlic powder in a large bowl. Add the shrimp and toss to coat evenly. Set the bowl aside for the shrimp to marinate a little while making the cauliflower rice.
• Break the cauliflower down into small florets and toss them into a food processor. Pulse a few times until the cauliflower has completely broken down and has a rice-like texture. Spray a medium sized skillet and place it on medium heat. Add the cauliflower rice and the soy sauce and cook for approx 5-7 minutes or until the rice is slightly tender. Remove from heat and transfer rice to a heat-safe bowl.
• Spray the skillet again and cook the shrimp with the sauce on medium heat, approx 2-3 minutes on each side. Set aside.
• Begin by adding approximately 3/4 cups cauliflower rice to each bowl. Add shrimp, 1/4 sliced avocado, sliced cucumber, chopped red cabbage and 1/4 sushi Nori to each bowl. Mix together the Greek yogurt and Sriracha and drizzle over the food. Enjoy!

Nutrition