Ingredients
Scale
- 2 cups cauliflower rice
- 1 pound large shrimp (deveined)
- 1 ripe avocado (sliced)
- 1 medium cucumber (sliced)
- 1 cup shredded carrots
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Prepare the cauliflower rice by pulsing florets in a food processor until grain-like. Sauté in olive oil for about 5 minutes until tender.
- Marinate shrimp in soy sauce, sesame oil, and lime juice for 15-20 minutes.
- Cook marinated shrimp in a skillet over medium-high heat for about 3-4 minutes until pink and opaque.
- Assemble bowls: layer cauliflower rice, shrimp, avocado, cucumber, and carrots.
- Drizzle additional soy sauce or lime juice on top before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 200mg
Keywords: Garnish with sesame seeds or seaweed flakes for added flavor. Swap shrimp for chicken or tofu for a different protein option. For meal prep, store components separately to maintain freshness.