Low-Carb Shrimp Sushi Bowl

INGREDIENTS :

- 5 tablespoons mayonnaise
- 2 teaspoons red curry paste
- 2 packages frozen riced cauliflower (10 ounces each)
- 3 tablespoons sesame oil
- 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
- 2 garlic cloves, minced
- 1 teaspoon seasoned salt
- 1 medium ripe avocado, peeled and sliced
- 1/2 medium cucumber, sliced
- 1/2 cup julienned carrot
- 2 green onions, thinly sliced
- 1 medium lime, quartered


Directions :

Step 1 : In a small stand mixer, mix mayonnaise and red curry paste. Sit away.
Step 2 : Prepare grated cauliflower according to package instructions.
Step 3 : Meanwhile, in a large skillet, heat an oil pan over medium heat. Add shrimp; cook until shrimp turn pink, 5-7 blink. Add and wipe garlic, cook for 1 nanosecond, and remove from heat.
Step 4 : Divide cauliflower into four coleus. Each coliseum is topped with shrimp, avocado, cucumber, carrot and green onion. Garnish each coliseum with a quarter of lemon and mayonnaise with curry.