This paleo shrimp sushi bowl is everything that I love about sushi. It combines fresh and bold ingredients, gives you all of the flavors of sushi, without the grains or any processed ingredients. Instead of using the white rice found in traditional sushi, this bowl features a bed of cauliflower rice. It still delivering the delicious flavors and satisfying texture you love. Additionally, cauliflower rice adds an extra boost of vegetables to every bite.
Jump to RecipeThe star of this recipe.
The shrimp—tender, juicy, and perfectly marinated. The shrimp adds a delicate sweetness and a boost of protein that makes the bowl feel indulgent and healthy.
Layered on top is cool cucumber pieces, shredded carrots, creamy avocado, and sliced green onions. Not only do these fresh ingredients add vibrant color and satisfying texture, but they also provide a boost of nutrients and incredible flavor. As a result, every bite is both wholesome and delicious.
How to bring this bowl all together.
To bring it all together, a drizzle of paleo-friendly spicy mayo ties the bowl into something truly crave-worthy. Paleo mayo, sriracha, coconut aminos, and garlic powder elevate the flavor of this Paleo Shrimp Sushi Bowl.
While Yellowbird Sriracha delivers the same bold flavor and spicy kick as traditional sriracha, it is sweetened with agave instead. As a result, it offers a slightly sweeter balance without sacrificing the heat. Making it the perfect paleo “spicy” condiment and a must have in the spicy mayo. Want to make the spicy mayo whole30 compliant? Use a whole30 compliant hot sauce instead of the Sriracha.
Ingredients
- Avocado oil
- Salt
- Pepper
- Garlic powder
- Dried Ginger
- Coconut Aminos
- Shrimp
- Mayo
- Sriracha
- Cauliflower rice
- Cucumber
- Carrots
- Avocado
- Green onions
Let’s make this paleo sushi bowl
- Start off by combining the avocado oil, salt, pepper, garlic powder, and coconut aminos in a bowl. Place the shrimp in the marinade and let sit for 20 minutes.
- As the shrimp marinates, make the spicy mayo. In a bowl, stir together the mayonnaise, sriracha, coconut aminos, and garlic powder. Put the spicy mayo in the refrigerator until you are ready to use.
- In a skillet, cook the cauliflower rice with salt. Once it is cooked, place into 4 bowls and set aside.
- Cook the shrimp over medium heat for 2 minutes on each side. Remove the shrimp and split between the 4 bowls, set aside.
- Now it is time to top the bowls with the chopped cucumber, julienned carrots, and sliced avocado. Top with spicy mayo and sliced green onions. Grab your chopsticks and enjoy!
Paleo Shrimp Sushi Bowl
This paleo shrimp sushi bowl is everything that I love about sushi. It combines fresh and bold ingredients, gives you the flavors of sushi, all without the grains or any processed ingredients.
4
20
minutes10
minutes30
minutesIngredients
- Shrimp Marinade
1 tablespoon avocado oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried ginger
2 tablespoons coconut aminos
1 pound shrimp, peeled, deveined, tails removed
- Spicy Mayo
1 cup paleo mayonaise
1/4 cup paleo sriracha (you can also use hot sauce)
1/4 cup coconut aminos
1/2 teaspoon garlic powder
- Bowl
4 cups cauliflower rice
1/2 teaspoon salt
2 cucumbers, peeled and chopped
2 large carrots, peeled and julienned
2 avocados, sliced
3 sliced green onions
*Optional- you can add more coconut aminos or paleo ponzu to finish your bowl
Directions
- Combine avocado oil, salt, pepper, garlic powder, dried ginger, and coconut aminos.
- Add in the shrimp and let it marinate for 20 minutes.
- While the shrimp marinates, make the spicy mayo. Combine mayo, sriracha, coconut aminos, and garlic powder. Stir well and place in the refrigerator until ready to use.
- Cook the cauliflower rice with 1/2 teaspoon salt. Once cooked, put in to 4 bowls and set aside.
- Cook the shrimp over medium heat for 2 minutes on each side. Remove and split the shrimp between the 4 bowls and place on top of the cauliflower rice.
- To finish the bowls, add the chopped cucumber, julienned carrots, and sliced avocado.
- Top with spicy mayo and sliced green onions. ENJOY!
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 4
- Calories: 803kcal
- Fat: 64.6g
- Saturated Fat: 9.9g
- Cholesterol: 208mg
- Sodium: 2116mg
- Potassium: 1653mg
- Carbohydrates: 30.4g
- Fiber: 12.4g
- Sugar: 8.5g
- Protein: 30.2g
- Vitamin A: 321.1mcg
- Vitamin C: 107mg
- Calcium: 167mg
- Iron: 3mg
- Vitamin E: 4.5mg
- Vitamin K: 178.5mcg
- Thiamin: 0.2mg
- Riboflavin: 0.3mg
- Niacin: 3.1mg
- Vitamin B6: 0.7mg
- Vitamin B12: 0.1mcg
- Folate: 210.3mcg
- Pantothenic Acid: 3.1mg
- Phosphorus: 429mg
- Magnesium: 119mg
- Zinc: 3mg
- Selenium: 3.2mcg
- Copper: 0.9mg
- Manganese: 0.7mg
I love making dinner, but just like everyone else, some nights are busier than others. Or, sometimes I just don’t want to spend too much time in the kitchen. That’s when a good “bowl” comes in to play. Need a few other recipes to make your nights in the kitchen quicker? Try my Paleo Korean Noodle Bowl or Egg Roll in a Bowl recipes. Both are packed with flavor and can be made in under 30 minutes.
This paleo shrimp sushi bowl is a fresh, deconstructed take on a classic sushi roll—perfect for a quick lunch, a light dinner, or anytime you’re craving something clean, delicious, and satisfying.
