This shrimp sushi bowl is a fresh, low-carb meal loaded with tender shrimp, buttery zucchini, creamy avocado, cauliflower rice, and a homemade Yum Yum sauce. It has all the cozy, savory flavors of a sushi-inspired bowl without needing any rolling or special tools.
Why You’ll Love This Recipe
This recipe is quick, flavorful, and easy to customize. The cauliflower rice keeps it light while still making the bowl feel filling. The shrimp cooks perfectly in the air fryer with very little effort, and the zucchini adds a warm, buttery vegetable layer. The avocado brings creaminess, while the Yum Yum sauce ties everything together with a sweet, tangy, slightly spicy finish.
It is also great for busy days because each part cooks fast. You can prepare the sauce ahead of time, microwave the cauliflower rice, air fry the shrimp, and have a complete bowl ready with simple ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the bowl:
2 cups cauliflower rice
1 medium zucchini, sliced into half-moons
8 ounces shrimp, peeled and deveined
1 ripe avocado, sliced
1 tablespoon butter
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
Yum Yum sauce, for topping
For the Yum Yum sauce:
1 cup mayonnaise
2 tablespoons ketchup
1 tablespoon plus 1 teaspoon powdered monkfruit
1 tablespoon unseasoned rice vinegar
1 tablespoon salted butter, melted
2 teaspoons sriracha, optional
1 ½ teaspoons garlic powder
½ teaspoon onion powder
½ teaspoon paprika
Water, 1 teaspoon at a time, until desired consistency is reached
Directions
Start by preparing the Yum Yum sauce. In a medium bowl, whisk together the mayonnaise, ketchup, powdered monkfruit, rice vinegar, melted butter, sriracha if using, garlic powder, onion powder, and paprika. Add water one teaspoon at a time until the sauce becomes smooth and pourable. Set it aside while you prepare the bowl.
Place the cauliflower rice in a microwave-safe bowl. Cover and microwave according to the package directions, usually 4 to 5 minutes, until hot and tender. Fluff with a fork and divide it between serving bowls.
Heat the butter in a skillet over medium heat. Add the sliced zucchini and sauté for 5 to 7 minutes, stirring occasionally, until the zucchini is tender and lightly golden. Remove from the heat and place it over the cauliflower rice.
In a separate bowl, toss the shrimp with olive oil, garlic powder, paprika, onion powder, salt, and black pepper. Arrange the shrimp in a single layer in the air fryer basket. Cook at 350°F for 12 minutes, shaking the basket halfway through, until the shrimp are fully cooked and pink.
Add the cooked shrimp to the bowls. Top each bowl with sliced avocado and drizzle generously with Yum Yum sauce. Serve immediately.
For extra crunch, add sliced cucumber, shredded carrots, or chopped green onions. You can also sprinkle the bowl with sesame seeds for a sushi-style finish.
For more heat, increase the sriracha in the Yum Yum sauce or add a pinch of chili flakes to the shrimp seasoning.
For a heartier bowl, add cooked white rice, brown rice, or quinoa instead of cauliflower rice. For a dairy-free version, sauté the zucchini in olive oil instead of butter and use a dairy-free mayonnaise for the sauce.
Storage/Reheating
Store the cauliflower rice, zucchini, and shrimp in an airtight container in the refrigerator for up to 3 days. Keep the avocado and Yum Yum sauce separate for best texture.
Reheat the shrimp, zucchini, and cauliflower rice in the microwave until warm, or warm them in a skillet over medium-low heat. Add fresh avocado and sauce after reheating. The Yum Yum sauce can be stored in the refrigerator for up to 5 days.
FAQs
Can I use frozen shrimp?
Yes. Thaw the shrimp completely, pat them dry, then season and air fry as directed.
Can I use regular rice instead of cauliflower rice?
Yes. Cooked white rice, brown rice, or sushi rice all work well.
Is the sriracha required?
No. It is optional and can be left out for a milder sauce.
Can I make the sauce ahead of time?
Yes. Prepare it up to 5 days ahead and store it covered in the refrigerator.
How do I know the shrimp are cooked?
Shrimp are done when they turn pink, opaque, and firm.
Can I cook the shrimp in a skillet?
Yes. Cook them in a hot skillet for 2 to 3 minutes per side.
Can I add more vegetables?
Yes. Cucumber, carrots, edamame, cabbage, or green onions are great additions.
Can I make this meal spicy?
Yes. Add more sriracha to the sauce or season the shrimp with chili powder.
How do I keep avocado from browning?
Slice it right before serving, or brush it lightly with lemon or lime juice.
Can I meal prep this recipe?
Yes. Store the cooked ingredients separately and assemble the bowl when ready to eat.
Conclusion
This shrimp sushi bowl with cauliflower rice is simple, fresh, creamy, and full of flavor. With air-fried shrimp, buttery zucchini, avocado, and homemade Yum Yum sauce, it makes a satisfying meal that feels special while staying easy enough for any day of the week.
