SPICY SHRIMP CUCUMBER BOATS 🔥

This combo was so easy and so good - its the perfect light lunch (or dinner!) with a little cool, crunchy, spicy, creamy. You get it.

You can use any rice you want here (brown, white, quinoa) I used regular rice this time since it was a run day and I needed the carbs—but still kept everything balanced and packed with flavor.

Here’s how I made it:

1.Start with 1 lb wild shrimp (peeled + deveined). Pat dry and season with: 1 tsp avocado oil, Salt & pepper, 1 tsp paprika, 1 tsp onion powder, 1 tsp oregano

2.Sear in a hot pan for 60-90 seconds each side until just cooked.

3.Make your rice of choice. I stirred in 2-3 tbsp rice vinegar + 1/2 tsp powdered monk fruit to give it that sushi rice vibe.

4. Slice a large English cucumber in half and scoop out the middle.

5. Spoon in the rice, top with 1/3–1/2 diced avocado, 4–5 shrimp, and sliced jalapeño.

6.Drizzle with spicy mayo. I used the Spicy Yum Yum Sauce from pg. 201 of my cookbook, but you can make a quick version with: 1/2 to 1 cup mayo, 1 tbsp sriracha, 1/2 tbsp gochujang, 1 tbsp rice vinegar, 1 tsp monk fruit or sugar, 2 tsp garlic powder, a splash of mirin & cayenne, salt to taste

7.Finish with everything bagel seasoning + a little soy sauce. 🔥

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