If you love sushi but want an easier, low-carb option, this shrimp sushi bowl is perfect! Made with cauliflower rice, sautéed zucchini, air-fried shrimp, creamy avocado, and a homemade Yum Yum sauce, this dish is bursting with flavor and texture. It’s a great way to enjoy sushi flavors without rolling anything!
Ingredients
For the Sushi Bowl
- 1 cup cauliflower rice
- 1 small zucchini, sliced
- 1 tablespoon butter (for sautéing zucchini)
- ½ pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and seasoning of choice (for shrimp)
- ½ avocado, sliced
- Yum Yum sauce (recipe below)
For the Yum Yum Sauce
- 1 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon + 1 teaspoon powdered monk fruit sweetener
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon salted butter, melted
- 2 teaspoons sriracha (optional, for spice)
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Water, 1 teaspoon at a time (to thin to desired consistency)
Instructions
1. Prepare the Cauliflower Rice
Microwave the cauliflower rice according to package instructions or steam fresh cauliflower rice until tender.
2. Cook the Zucchini
Heat a skillet over medium heat, melt the butter, and sauté the sliced zucchini for about 3–4 minutes until slightly tender and golden brown.
3. Cook the Shrimp
- In a bowl, toss the shrimp with olive oil and your choice of seasoning (salt, garlic powder, or a seafood seasoning blend).
- Place the shrimp in an air fryer at 350°F and cook for 12 minutes, shaking the basket halfway through.
4. Make the Yum Yum Sauce
In a bowl, whisk together mayonnaise, ketchup, monk fruit sweetener, rice vinegar, melted butter, garlic powder, onion powder, paprika, and sriracha (if using). Add water 1 teaspoon at a time until the sauce reaches your preferred consistency.
5. Assemble the Sushi Bowl
- Add cauliflower rice to a bowl.
- Top with sautéed zucchini, air-fried shrimp, and sliced avocado.
- Drizzle generously with Yum Yum sauce.
- Enjoy!
Tips & Variations
- Use Different Proteins – Swap shrimp for grilled chicken, salmon, or tofu.
- Make It Spicy – Add extra sriracha or a drizzle of spicy mayo.
- Crunchy Toppings – Sprinkle sesame seeds, nori strips, or crispy onions for added texture.
- Use Regular Rice – If you’re not watching carbs, substitute cauliflower rice with sushi rice or jasmine rice.
- Extra Freshness – Add cucumber slices, shredded carrots, or edamame for more sushi-inspired toppings.
How to Store
- Shrimp – Store cooked shrimp in an airtight container in the fridge for up to 3 days.
- Cauliflower Rice & Zucchini – Keep them in separate containers for up to 4 days in the refrigerator.
- Yum Yum Sauce – Store in a jar or airtight container in the fridge for up to a week. Stir before using.
- Avocado – Best sliced fresh, but if storing, brush with lemon juice and wrap tightly to prevent browning.
FAQs
1. Can I meal prep this sushi bowl?
Yes! Store the shrimp, zucchini, and cauliflower rice separately, and assemble fresh when ready to eat.
2. Can I make this dairy-free?
Yes! Use dairy-free butter or omit it altogether for the zucchini sauté.
3. Can I cook the shrimp another way?
Absolutely! You can grill, sauté, or bake the shrimp instead of air frying.
4. Is Yum Yum sauce keto-friendly?
Yes, when using a low-carb sweetener like monk fruit, this sauce is keto-friendly!
This shrimp sushi bowl is an easy, healthy, and delicious meal packed with flavor. Whether you’re following a low-carb diet or just looking for a quick sushi-inspired meal, this recipe is sure to satisfy. Enjoy!