Low Carb Shrimp Stacks

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

• Cauliflower

  Raw

  2 cup chopped, or 214g

• Cream cheese

  2 oz or 57g

• Cucumber

  With peel, raw

  ½ cup slices or 52g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Sauté shrimp in half of the olive oil over medium heat for 5-6 minutes until bright pink and cooked through. Remove from the pan and set aside.
2. Roughly chop the cauliflower florets and pulse into 'rice' using a food processor for about 5-10 seconds. Alternatively, finely chop into rice if no food processor is available.
3. Add cauliflower rice to the pan with the remaining olive oil and sauté until desired tenderness is reached, about 5-10 minutes.
4. Stir hot cream cheese into the cauliflower rice until it begins to clump like sticky rice. Season with salt and pepper, then refrigerate for 45 minutes until cool.
5. Chop cooked shrimp into four pieces each. Mix with half of the mayo and half of the sriracha.
6. Open the avocado, season with salt, and mash.
7. Peel, quarter, and chop the cucumber into small pieces.
8. Layer ingredients in a ramekin: cucumber, avocado, shrimp, cauliflower rice. Press firmly.
9. Flip the stack onto a plate, tap, and lift the ramekin. Top each stack with the remaining mayo and sriracha.

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