Shrimp Stack

• Gluten free

• Seafood

  • 8 oz Shrimp, cooked

• Produce

  • 1/2 cup Cucumber
  • 1 Hass avocado, medium
  • 2 cup Riced cauliflower

• Condiments

  • 2 tsp Sriracha
  • 4 Tblsp mayo

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Dairy

  • 2 oz Cream cheese

Found on butterisnotacarb.com

Ingredients

• 2c riced cauliflower
• 2oz cream cheese
• 8oz cooked shrimp
• 1/2c chopped cucumber
• 1 medium Hass avocado
• 4tblsp mayo
• 2tsp sriracha
• Salt
• Pepper

Directions

• Roughly chop florets off the head of a cauliflower and turn into rice using a food processor, approximately 5-10 seconds.
• Microwave on high for 3 minutes until tender.
• While hot, stir in the cream cheese until cauliflower begins to clump like sticky rice. Season with salt and pepper and stick in the fridge for 45 minutes until completely cool.
• Chop each cooked shrimp into four pieces. Mix the shrimp with two tablespoons of mayo and one teaspoon of sriracha; set aside.
• Open the avocado, scoop out the flesh, season with salt, and mash with a fork; set aside.
• Peel and quarter the cucumber and then chop into small pieces; set aside.
• In an individual-size ramekin or bowl, layer half of each of the ingredients in the following order: cucumber pieces, smashed avocado, chopped shrimp, cauliflower rice.
• Press down firmly on each layer, place a plate on top, flip the stack over, tap the bottom of the ramekin, and slowly lift until the stack comes out cleanly on the plate.
• Mix two tablespoons of mayo and a teaspoon of sriracha together and split it between both stacks; top with black and white sesame seeds.

Nutrition