Shrimp and Seaweed Roll Ups

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Servings: 4 Prep: 15 min Cook: 10 min Dairy Free Gluten Free Junk Food Makeover Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: White Rice, Extra Virgin Olive Oil, Lemon, Sea Salt, Avocados, Cooked Rice, Nori Sheets, Ground Black Pepper

Ingredients

For the rice:

1 cup white rice ⚠

1 ½ cups chicken broth

For the roll-ups:

1 pound shrimp

3 tablespoons extra virgin olive oil ⚠

4 tablespoons minced garlic

½ lemon ⚠

sea salt, to taste ⚠

2 avocados ⚠

1 carrot

1 cup cooked rice ⚠

8 nori sheets ⚠

ground black pepper, to taste ⚠

Instructions

1. For the rice: Rinse rice well.

2. Cook in chicken broth until light and fluffy.

3. To reheat later, add to a pan with a small amount a filtered water. Cover and cook over medium heat, occasionally using a wooden spoon to break apart until uniform and hot.

4. For the roll-ups: Peel and devein shrimp. In a large sauté pan over medium heat, heat the olive oil. Sauté garlic until it begins to soften.

5. Add the shrimp and sauté for 6-8 minutes, until shrimp is opaque. Remove from pan. Squeeze lemon over shrimp and season with salt to taste.

6. While the shrimp is cooking, peel, pit, and slice avocado. Peel and grate carrot.

7. Flake shrimp apart into pieces.

8. Warm rice with a splash of water in the pan that cooked the shrimp.

9. Assemble your roll by placing the nori sheet on your plate, adding shrimp flakes, rice, avocado, and carrots.

10. Garnish with salt and pepper, roll, and enjoy!