Ingredients:
2 Persian cucumbers
24 large shrimp
3 cloves garlic
2 tsp coconut aminos
1 cup cauliflower rice
1 tsp chili flakes
3 tbsp avocado oil
1 tsp sesame seeds
1 medium avocado
1/4 cup mayo
1/2 tbsp chili garlic sauce (the one with the rooster)
Directions:
Slice cucumbers in half length-wise then cut in half width-wise. Making 8 even slices (four per cucumber). Scoop out center and set aside.
In a pan, heat 2 tbs avocado oil. Once hot, place in shrimp, 1 1/2 chopped garlic, chili flakes, and coconut aminos. Cook shrimp through and remove from pan.
In same pan with drippings from shrimp, add another tbsp avocado oil. Heat up add in cup of cauliflower rice saute with rest of garlic. Add in salt if needed. Set aside.
In a bowl, mix chili sauce and mayo until well-combined. Slice avocado into thin slices.
In each boat, fill with 1/8 cup of garlic cauliflower rice, two to three slices of avocado. Place three shrimp in each boat. Drizzle with spicy mayo and sprinkle each boat with sesame seeds.
Serve immediately, enjoy!
Macros per boat - 156 calories, 14g fat, 5g protein, 2 net carbs
For 2 boats - 313 cal, 28g fat, 11g protein, 5 net carbs
Makes 8 boats.
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