Low-Carb Shrimp Sushi Bowl

tasteofhome.com

Lori Martin

5 tablespoons mayonnaise

2 teaspoons red curry paste

2 packages frozen riced cauliflower (10 ounces each)

3 tablespoons sesame oil

1-½ pounds uncooked shrimp (31 to 40 per pound), peeled and deveined

2 garlic cloves, minced

1 teaspoon seasoned salt

1 medium ripe avocado, peeled and sliced

½ medium cucumber, sliced

½ cup julienned carrots

2 green onions, thinly sliced

1 medium lime, quartered

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