Step 1

Heat 1 tbsp sesame oil in a non stick skillet on medium high heat. Once hot, add in the chopped ginger and cook for 2 minutes before adding the cauliflower rice to the pan. Sauté the cauliflower rice for 5 minutes until it has softened. Once the cauliflower rice is cooked transfer it to a plate.

Step 2

While the cauliflower rice is cooking prepare the spicy mayonnaise. In a blender combine the mayonnaise, Fresno chili pepper and coconut aminos and blend until smooth. Taste and add more chili if desired. Pour the sauce into a bowl.

Step 3

On a large plate stir together the arrowroot, coconut flour, salt and pepper. Heat the oil in the non stick skillet on medium high heat. Dredge the shrimp in the arrowroot/coconut flour ensuring that they are coated on all sides, and then place them in the skillet. Cook the shrimp for approximately 2 minutes per side until golden in colour and crispy.

Step 4

To assemble the bowls, divide the cauliflower rice and red cabbage between 2 bowls. Arrange the matchstick carrots and cucumber along with half a sliced avocado in each bowl. Finally top the bowls with the crisp shrimp and drizzle the spicy mayonnaise overtop. Garnish with sesame seeds before serving.