Paleo Shrimp Sushi
Elevate your weeknight dinner or snack game with this delicious and healthy Paleo Shrimp Sushi recipe! Perfect for those seeking a grain-free alternative, this sushi swaps traditional rice for savory cauliflower rice, lightly seasoned with rice vinegar and sea salt for a tangy twist. Juicy shrimp, creamy avocado, crisp cucumber, and crunchy carrot come together in a nutrient-packed nori roll that’s as vibrant as it is flavorful. Easy to prepare with minimal cooking time, this paleo-friendly sushi is a fun and satisfying way to enjoy sushi at home without compromising your dietary goals. Topped with toasted sesame seeds and served with tamari sauce for dipping, these rolls are sure to be a crowd-pleaser for sushi lovers and health enthusiasts alike. Perfect for meal prep, appetizers, or an impressive dinner treat!
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Recipe Information
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
Instructions
First, prepare the cauliflower rice. Break the cauliflower into florets and pulse them in a food processor until they resemble rice grains.
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.
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.
Peel the cucumber, slice it in half lengthwise, and then remove the seeds. Cut into long thin strips.
Pit the avocado and slice into thin strips.
Peel and julienne the carrot into thin strips.
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.
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.
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.
Repeat the process with the remaining ingredients to make four rolls.
Use a sharp knife to slice each roll into 6-8 pieces. Sprinkle with toasted sesame seeds.
Serve with tamari sauce for dipping.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 4.7 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 896 mg | 19% | |
*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.
