Tempura Shrimp Roll in a Bowl

The best things in life are in a bowl 😆!

This dish has all the yummy flavors of a Tempura Shrimp Sushi Roll, but rather than a roll they are just piled up high in a bowl! I was inspired by a photo I saw of this recipe by Every Last Bite - such a good idea that I had to try it, and then so good that I had to share it.

The layers include a base layer of cauliflower rice (or you could use regular sushi rice if you prefer), then your “roll” ingredients - shredded red cabbage, shredded carrot, avocado, and cucumber. I don’t think red cabbage is a staple ingredient in a Tempura Shrimp Roll but it sure made the bowl look colorful 😊. The tempura shrimp is a quick fried gluten-free flour coated shrimp, then the bowl is topped with spicy mayo and toasted sesame seeds. And there you go - a bowl of deliciousness.

These ingredients make 2 bowls -

INGREDIENTS -

3-4 cups of cauliflower rice, or regular rice
1 1/2 tsp grated ginger
1 Tbsp sesame oil
1/2 pound shrimp, peeled and deveined
2 Tbsp coconut oil
1/2 cup gluten free flour (my preference is Cup 4 Cup brand)
1/2 tsp salt
1/4 tsp pepper
1/3 cup healthy mayonnaise (Chosen Foods Whole30 for example)
1 Tbsp sriracha (or to taste)
1 Tbsp fresh squeezed lime juice
1 cup grated red cabbage
1 cup grated carrot
1 cup cucumber, sliced into sticks
1/2 avocado, sliced
Toasted sesame seeds for topping

Heat one tablespoon of sesame oil to medium high in a large pan. Add the grated ginger and stir fry for a minute or two to release the flavor, then add 1/2 cup water. When the water is boiling, add the cauliflower rice, then turn the temperature to low and allow the cauliflower rice to simmer for 7-8 minutes. When the liquid is absorbed, remove from the heat and set aside until time to serve. The additional flavors of the ginger and sesame really bring out the “sushi” flavors in the bowl - it is awesome!

Combine the flour, salt and pepper on a platter and set aside.

In a small bowl whisk together the mayonnaise, sriracha, and lime juice and set aside.

Prepare the bowl toppings - grated carrot, slivers of cucumbers, grated red cabbage. Save the avocado for slicing until last to prevent browning.

And now you are ready to go! When it is time to serve, heat the coconut oil in a large fry pan. Dredge the shrimp in the flour and place carefully in the oil. Cook for 2 minutes on each side, again using caution when turning them as the flour coating can fall off easily. Assemble the bowl by placing the cauliflower rice in the bottom, then arrange the cabbage, carrot, avocado and cucumber in the bowl along with the shrimp. Drizzle with the spicy mayonnaise and top with toasted sesame seeds.

There you go - your roll in a bowl. Pretty sure Dr. Seuss could write a story about that. Enjoy this fun, delicious, and healthy meal - it gets 5 stars in all 3 categories!