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Healthy Lean & Green Shrimp Sushi Stack

Updated: Dec 23, 2021

Craving sushi? BUT, on a low carb diet? Or just looking out at your health? Here is your simple sushi craving fix.....

We all crave things... for me I enjoy some good sushi, but I am on a low carb diet (Optavia). Soooooo I went on a mission to take one of my favorite super easy and quick sushi-ish recipe and convert it to one I could enjoy while on my 5&1 Optavia plan. I also wanted it to be easy for me to stay on plan BUT also making it so that the family will still love their old favorite.

The original recipe that I found on the internet is at the bottom of this page. This shrimp stack recipe is super easy to plan dinner for just me (one person) or the whole family OR even a large group of friends. Pre-chop it all and invite friends or family over and they can make their own bowls. So EASY! OR prep it in advance by prepacking it in a storage container for a night out or a quick complete ready to eat meal in the fridge.

I have made this soooo many times and everyone has LOVED it. It's such as easy meal to pack and take with you too! I have packed all ingredients and taken it to a beach house (numerous times! Total fave!) and then cut it up and made it there on site. The most time consuming part is cutting up the pre-cooked shrimp. Other than that it's a super fast through together recipe. And it is light enough to be a super great spring or summer meal, but perfect anytime of the year!

Here is your perfect fix for that low carb sushi craving!


Optavia 5 & 1 Complaint - 1 serving:


Pre-cooked tail off Shrimp – 7 oz


Cauliflower Rice 3.17oz

Cucumber (Diced) 2.10 oz

Scallions 1.76 oz


Avocado (chopped) 1.5 oz

Sesame Seeds 1 TBSP


Soy Sauce 1 TBSP

Sriracha (drizzled on top if desired) 1 tsp

Directions: chop, dice and toss in a bowl. Or make it all fancy in a stack. Easy!

Bam- Dinner is served!

Bonus: Pre-prep it a day or two in advance for a weekend getaway or mealtime later.

Print Recipe here:

Shrimp Stack
Download PDF • 475KB

Actual/Original Recipe found online:

225 Cals 10 Protein 23 Carbs 11 Fats | TOTAL TIME:30 mins | YIELD:4 SERVINGS

These EASY shrimp stacks layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!


· 1 1/3 cups cooked short-grain brown rice, from 1/2 cup uncooked

· 2 tablespoons rice vinegar

· 8 ounces cooked shrimp, peeled and tails removed

· 1 cup diced cucumber, about 1 small

· 1 teaspoon chopped fresh chives

· 1/2 cup mashed avocado, about 1 medium

· 4 teaspoons Furikake, such as Eden Shake or use sesame seeds

· 4 teaspoons reduced-sodium soy sauce, or gluten-free

· 4 teaspoons mayonnaise

· 1 teaspoon sriracha sauce


1. Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.

2. Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.

3. Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.

4. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.

5. Repeat with remaining ingredients.

Serving: 1stack, Calories: 225kcal, Carbohydrates: 23g, Protein: 10g, Fat: 11g, Cholesterol: 73mg, Sodium: 662mg, Fiber: 4g, Sugar: 2g

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