I am all for meals that are in bowls, especially if they are a mix of things I love. These sushi bowls have coconut rice, chili lime shrimp, veggies, avocado, and sriracha mayo. Honestly, I could put sriracha mayo on everything and be content. The key though to this recipe is the coconut rice. It is coco-nutty and the texture of sushi rice goes so well in a bowl format. The coconut rice is an instant pot recipe so if you don’t have an instant pot then cook the rice on the stove with all the same ingredients. Another great thing about this recipe is that you can easily make it Paleo by using cauliflower rice instead of traditional rice.
You will want to make sure that your coconut rice or cauliflower rice is ready to go before you start the shrimp. The chili lime shrimp are easy to cook and take minutes. They are also very versatile and are great in Mexican food as well. When cooking the shrimp add the ghee and garlic to the pan first, add the shrimp, then the spices, and lastly add the lime juice. It helps to cook it in this order so that the shrimp absorbs the garlic flavor.
I usually use shredded carrots, cucumber, chopped green onions, and avocados as my vegetables in this bowl. I hope that you like this bowl as much as we do in our family. If you make the rice ahead of time it is really easy to throw together for a quick meal.
Chili Lime Shrimp Sushi Bowl
Prep Time: 10 minutes (about 35 if you need to cook the rice)
Cook Time: 5 Minutes (longer if you need to cook the rice)
Coconut Rice or Cauliflower Rice
1 pound of Raw deveined shrimp
2 TBSP Ghee
1 clove of Garlic minced
1 TSP Chili Powder
1 TSP Paprika
Juice of Half a Lime
Seaweed cut into strips (I buy the organic snack packs from Trader Joes)
Diced Green Onions
1/3 cup Mayo (I use Chosen Foods Avocado Mayo or make my own)
2 TBSP of Sriracha (or to your taste)
Juice from Half a Lime
- Prepare the coconut rice or cauliflower rice. If making cauliflower rice cook it with 1 tablespoon coconut oil and 2 tablespoons full fat coconut milk.
- Heat a skillet on the stove, add the ghee, when its melted add the garlic and cook till fragrant.
- Add the shrimp, then the seasonings and stir to combine.
- After cooking for 2 minutes flip the shrimp and add the lime juice.
- Cook the shrimp till pink all the way through (Shouldn’t take more then 5 minutes total)
- In a bowl add mayo, sriracha, and lime juice. Stir to combine.
- Add coconut rice to a bowl, add carrot, cucumber, shrimp, avocado, seaweed, diced green onions, then drizzle with sriracha mayo.
Notes: Is using cauliflower rice, compliant mayo, and complaint Sriracha (Nom Nom Paleo sells one at Whole Foods) then this could be a meal on your Whole 30 meal plan.