Dynamite Shrimp Sushi Bowl
These Dynamite Shrimp Sushi Bowls are so tasty! They are my spin on a Whole30 sushi bowl and are packed with cauliflower rice, crispy shrimp, avocado and crunchy veggies and drizzled in a spicy mayo. These bowls take just 30 minutes to make and are Whole30, Paleo, Keto, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
Dynamite rolls have always been one of my go to sushi orders, I am a sucker for the crispy tempura battered shrimp. These Dynamite Shrimp Sushi Bowls are a great alternative when you are trying to eat healthy, low carb or on a grain free diet, and best of all you can make them in under 30 minutes! The bowls are packed with ginger coconut rice, crunchy cabbage and carrots, avocado, crispy shrimp that taste like tempura and a delicious spicy mayonnaise which is drizzled overtop.
What’s in these Dynamite Shrimp Sushi Bowls:
- Cauliflower Rice: cauliflower rice adds bulk to these Whole30 sushi bowls and is cooked with just a bit of ginger and sesame oil for flavour. I recommend cooking the cauliflower rice first and then leaving it to cool to room temperature before adding it to the bowl.
- Crispy Shrimp: the star of the show. The shrimp are light and crispy and so so good!
- Avocado: I absolutely love the addition of creamy avocado to the bowls. If making the bowls in advance I would recommend adding the avocado right before serving to prevent it from browning.
- Shredded Red Cabbage: Cabbage adds some volume to the bowls. Feel free to substitute it for shredded lettuce.
- Carrots: I love the crunch that julienned carrots add to the bowl. You can cut them by hand with a knife, use a julienne peeler or alternatively you can shred the carrot using a cheese grater.
- Cucumber: Cucumber adds a nice freshness to the bowls. Cut them in cubes, thin slices or long sticks, anything works!
- Spicy Sauce: This 3 ingredient sauce is sooo good! It’s creamy, salty and spicy and such a fantastic sauce to drizzle over the bowl and use as a dressing. If you are spice adverse, use only half of a red chili or alternatively swap the chili for a one inch piece of raw ginger. You can make the sauce up to 3 days in advance.
Ways to change up this Dynamite Shrimp Sushi Bowl:
- Don’t like shrimp? You could swap the shrimp for smoked salmon or seared salmon broken into flakes. Raw cubes of tuna or salmon would also be delicious, I would recommend using the tuna marinade from this Tuna Poke recipe. You could alternatively make these Whole30 sushi bowls vegetarian by skipping the shrimp and adding sautéed mushrooms. For those not on a soy free diet (Whole30, Paleo, SCD) cut tofu into cubes, coat it in arrowroot and pan fry for a crispy “tempura” sushi bowl.
- For those not on a soya free diet, add in some shelled edamame beans to up the protein.
- To make this even more sushi like, add in some thin strips of nori, pickled ginger or stir some wasabi into the cauliflower rice.
- Swap the cauliflower rice base of the bowls for shredded lettuce for a more lighter sushi “salad” bowl.
- For those following the Specific Carbohydrate Diet, be sure to use coconut flour to coat the shrimp in place of arrowroot powder.
- For those on a low carb/keto diet, omit the carrots
When it comes to meal prep, the majority of the components including the cabbage, carrots, spicy mayo and cauliflower rice could be made 2 days in advance. Before serving quickly cook the shrimp and slice the avocado before assembling the bowls, this should take less than 10 minutes to do.
Here are a few more shrimp recipes that you might enjoy:
- Coconut Shrimp with Sweet Chili Dip
- Spicy Shrimp Tacos
- Spicy Burgers
- Lemon, Shrimp & Spinach Risotto
- Peach, Jalapeno & Shrimp Ceviche
- Citrus, Fennel, Avocado & Shrimp Salad
- Jalapeno “Cheese” Stuffed Bacon Wrapped Shrimp
- Shrimp, Zucchini & Asparagus Skewers
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Dynamite Shrimp Sushi Bowl
- 1 tbsp sesame oil
- 1 tbsp finely chopped ginger
- 3 cups cauliflower rice
- 1/2 pound large shrimp deveined and shells removed
- 1/4 cup arrowroot powder*
- 1/4 cup coconut flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp coconut oil or avocado oil
- 1/3 cup mayonnaise
- 1 Fresno chili pepper
- 1 1/2 tsp coconut aminos
- 1 cup shredded red cabbage
- 1/2 large cucumber cut into matchstick size pieces
- 1 large carrot cut into matchstick size pieces
- 1 avocado thinly sliced
- 1 tsp sesame seeds
- Heat 1 tbsp sesame oil in a non stick skillet on medium high heat. Once hot, add in the chopped ginger and cook for 2 minutes before adding the cauliflower rice to the pan. Sauté the cauliflower rice for 5 minutes until it has softened. Once the cauliflower rice is cooked transfer it to a plate.
- While the cauliflower rice is cooking prepare the spicy mayonnaise. In a blender combine the mayonnaise, Fresno chili pepper and coconut aminos and blend until smooth. Taste and add more chili if desired. Pour the sauce into a bowl.
- On a large plate stir together the arrowroot, coconut flour, salt and pepper. Heat the oil in the non stick skillet on medium high heat. Dredge the shrimp in the arrowroot/coconut flour ensuring that they are coated on all sides, and then place them in the skillet. Cook the shrimp for approximately 2 minutes per side until golden in colour and crispy.
- To assemble the bowls, divide the cauliflower rice and red cabbage between 2 bowls. Arrange the matchstick carrots and cucumber along with half a sliced avocado in each bowl. Finally top the bowls with the crisp shrimp and drizzle the spicy mayonnaise overtop. Garnish with sesame seeds before serving.