Ingredients
5 tablespoons mayonnaise2 teaspoons red curry paste2 packages frozen riced cauliflower (10 ounces each)3 tablespoons sesame oil1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined2 garlic cloves, minced1 teaspoon seasoned salt1 medium ripe avocado, peeled and sliced1/2 medium cucumber, sliced1/2 cup julienned carrots2 green onions, thinly sliced1 medium lime, quartered
Preparation
In a small bowl, mix mayonnaise and red curry paste.
Prepare riced cauliflower according to package directions.
Meanwhile, in a large skillet, heat oil over medium heat. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Add garlic and salt; cook 1 minute longer. Remove from heat.
Divide cauliflower among 4 bowls. Top each bowl with shrimp, avocado, cucumber, carrot and green onions. Drizzle with curry mayonnaise and garnish each bowl with a lime quarter.
