Paleo Shrimp Sushi Roll
Elevate your sushi night with this delicious and healthy Paleo Shrimp Sushi Roll! Perfect for those following a paleo diet or simply seeking a nutritious twist on traditional sushi, this recipe swaps out rice for tender, sautéed cauliflower rice, seasoned with zesty lemon juice and sea salt. Wrapped in wholesome nori sheets and filled with succulent shrimp, creamy avocado, crunchy cucumber, and sweet carrot, these rolls offer a perfect balance of flavors and textures. With a short prep time of just 30 minutes, these sushi rolls are a quick and customizable meal or appetizer. Serve with your favorite paleo-friendly toppings—like coconut aminos and a touch of wasabi—for a flavorful, guilt-free treat that’s sure to impress. Perfect for sushi lovers looking for a creative, low-carb option, this recipe is as fun to make as it is to savor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 1 medium head Cauliflower
- 1 tablespoon Coconut oil
- 1 large Avocado
- 1 medium Cucumber
- 1 medium Carrot
- 4 sheets Nori sheets
- 1 tablespoon Lemon juice
- 0.5 teaspoon Sea salt
- to taste Wasabi (optional)
- for serving Coconut aminos
Instructions
Break the cauliflower into florets and pulse in a food processor until it resembles the texture of rice.
In a skillet, heat the coconut oil over medium heat and add the cauliflower rice. Sauté for about 5 minutes until the cauliflower is tender. Season with sea salt and lemon juice, then set aside to cool.
Bring a small pot of water to a boil and add the shrimp. Cook the shrimp for 2-3 minutes or until they are pink and opaque. Drain and set aside to cool.
Slice the avocado in half, remove the pit, and thinly slice the avocado flesh.
Peel the cucumber and carrot. Slice the cucumber into thin strips and use a julienne peeler or knife for the carrot to create thin matchsticks.
Lay a nori sheet on a bamboo sushi mat, shiny side down.
Spread a thin layer of the cooled cauliflower rice evenly over the nori sheet, leaving about 1 inch of space at the top edge.
Arrange shrimp, avocado slices, cucumber, and carrot in a horizontal line across the rice, about 1 inch from the bottom.
Using the sushi mat, carefully roll the nori over the fillings, pressing gently to shape the roll as you go. Seal the roll by moistening the top edge with a little water.
Repeat with the remaining nori sheets and ingredients.
Using a sharp knife, slice each roll into 6-8 pieces.
Serve with wasabi and coconut aminos for dipping, if desired.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 17.6 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 3528 mg | 75% | |
*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.
