Paleo Shrimp Sushi

Discover the perfect fusion of flavor and health with Paleo Shrimp Sushi, a grain-free twist on the classic sushi roll. This vibrant recipe swaps traditional sushi rice for fragrant cauliflower rice, delicately seasoned with rice vinegar and sea salt for a light, tangy base. Tender shrimp, creamy avocado, crisp cucumber, and sweet julienned carrots are wrapped in nutrient-rich nori sheets, creating bite-sized rolls that are as beautiful as they are delicious. Lightly toasted sesame seeds add a nutty crunch, while tamari sauce provides the perfect umami-rich dipping companion. Quick to prepare in under 30 minutes, this recipe is ideal for those following a paleo lifestyle or anyone seeking a fresh, wholesome take on sushi. Perfect for parties, light lunches, or a healthy snack, Paleo Shrimp Sushi brings gourmet flair to your dining table with minimal effort.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 large Shrimp, peeled and deveined
• 1 medium head Cauliflower florets
• 2 tablespoons Coconut oil
• 4 sheets Nori sheets
• 1 medium Cucumber
• 1 medium Avocado
• 1 small Carrot
• 1 tablespoon Rice vinegar
• 0.5 teaspoon Sea salt
• 1 tablespoon Toasted sesame seeds
• 2 tablespoons Tamari sauce

Directions

Step 1

First, prepare the cauliflower rice. Break the cauliflower into florets and pulse them in a food processor until they resemble rice grains.

Step 2

Heat a large skillet over medium heat and add 1 tablespoon of coconut oil. Once melted, add the cauliflower rice and cook for about 5 minutes, stirring occasionally until it becomes tender. Stir in the rice vinegar and sea salt. Remove from heat and let cool.

Step 3

Meanwhile, in another skillet, heat the remaining 1 tablespoon of coconut oil over medium heat. Add the shrimp and cook for about 3-4 minutes on each side until they are pink and opaque. Remove from heat and set aside.

Step 4

Peel the cucumber, slice it in half lengthwise, and then remove the seeds. Cut into long thin strips.

Step 5

Pit the avocado and slice into thin strips.

Step 6

Peel and julienne the carrot into thin strips.

Step 7

Lay a nori sheet on a bamboo sushi mat or piece of parchment paper. Spread 1/4 of the cauliflower rice evenly over the nori, leaving a 1-inch border at the top.

Step 8

Lay a few strips of cucumber, avocado, and carrot along with 3 shrimp pieces horizontally across the rice about 1 inch from the bottom edge of the nori sheet.

Step 9

Using the sushi mat, tightly roll the nori over the fillings, pressing down gently to form a tight cylinder. Just before reaching the top edge, moisten the bare edge of the nori with water to seal the roll.

Step 10

Repeat the process with the remaining ingredients to make four rolls.

Step 11

Use a sharp knife to slice each roll into 6-8 pieces. Sprinkle with toasted sesame seeds.

Step 12

Serve with tamari sauce for dipping.

Nutrition Facts

Serving size	(1278.2g)

Amount per serving	% Daily Value*
Calories	949.3

Total Fat 56.4g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat 3.3g
Cholesterol 351.5mg	0%
Sodium 4249.3mg	0%
Total Carbohydrate 62.8g	0%
Dietary Fiber 27.4g	0%
Total Sugars 17.5g
Protein 67.3g	0%

Vitamin D 0IU	0%
Calcium 353.7mg	0%
Iron 7.5mg	0%
Potassium 3630.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 26.2%

Carbs: 24.4%