Yum Yum Shrimp & Rice Bowl
Directions
- 1Mix mayo, tomato paste, garlic, lemon juice, rice vinegar and a few easy spices to make the sauce
- 2Butterfly the shrimp
- 3Drizzle the shrimp with avocado oil and season with spices
- 4Mix well
- 5Cook the shrimp for about 90 seconds on each side
- 6Boil the low carb rice for 6 minutes
- 7Top it off with a sauce
Ingredients
- 1 lb wild shrimp, peeled and deveined
- 1 tbsp avocado oil
- pinches salt
- pinches pepper
- 2 tsp paprika
- 1 tsp garlic powder
- 0.5 tsp Korean or Aleppo pepper flakes
- 4 tbsp mayo
- 1 tsp sesame oil
- 1 tbsp tomato paste
- 2 tbsp rice vinegar
- 1 tbsp soy sauce or Tamari
- 0.5 large lemon
- 0.5 tsp smoked paprika
- 2 garlic cloves
- 1 tsp powdered monk fruit (or sweetener of choice)
- pinch salt
- 8 oz bag Kaizen low carb rice
- red onion
- cilantro
- toasted white sesame seeds
Equipment
bowlcast iron panknifewooden board
Tips
- The yum yum sauce is great with steak, chicken, or any kind of white fish.
- Do not overcrowd shrimp as it becomes rubbery.
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