Paleo Shrimp Onigiri
Satisfy your sushi cravings the paleo-friendly way with this irresistible Paleo Shrimp Onigiri recipe! Instead of traditional rice, this recipe features a clever use of cauliflower rice, creating a low-carb and grain-free base that pairs perfectly with savory shrimp. The shrimp is sautéed to tender perfection and tossed in a zesty marinade of coconut aminos, sesame oil, lemon juice, and fresh green onions for a burst of umami flavor. Each onigiri is carefully wrapped in nori sheets for a bite-sized treat that’s as fun to make as it is to eat. Ready in just 40 minutes and perfect for meal prep, snacking, or a unique appetizer, these Japanese-inspired rice balls are both nutritious and delicious. Try this gluten-free, dairy-free, and keto-friendly recipe today!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 1 large head Cauliflower
- 250 grams Shrimp, peeled and deveined
- 2 tablespoons Coconut aminos
- 1 tablespoon Coconut oil
- 1 teaspoon Sesame oil
- 2 stalks Green onions, finely chopped
- 4 Nori sheets, halved
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Begin by trimming and cutting the cauliflower into florets, then pulse them in a food processor until they reach a rice-like consistency.
In a large skillet, heat the coconut oil over medium heat. Add the cauliflower rice, sprinkle with sea salt and pepper, and sauté for 6-8 minutes or until slightly tender and moisture has evaporated. Transfer to a large mixing bowl and let cool.
In the same skillet, add the shrimp and cook for about 2 minutes on each side until they turn pink and opaque. Remove from heat and chop into small pieces.
In a small bowl, combine the coconut aminos, sesame oil, lemon juice, and green onions. Add the chopped shrimp to the mixture and toss to coat evenly.
Once the cauliflower rice has cooled, form it into small, oval-shaped balls using your hands. Make a well in the center of each ball and insert a small spoonful of the shrimp filling. Gently reform the cauliflower rice around the shrimp.
Wrap each rice ball with a halved nori sheet, pressing gently to adhere, and serve immediately.
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.8 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1016 mg | 22% | |
*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.
