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PdfHere is how to make it:
Start with 1lb wild peeled deveined shrimp. Drizzle 1 tbsp oil, season with salt, pepper, then add 1 tbsp paprika, 1 tbsp garlic powder, and 1 tbsp Chile lime seasoning. Mix well.
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Bring a pan on medium heat, add 1 tsp oil, then cook the shrimp for about 60-90 seconds on the first side, flip and cook for another 60 seconds on the second side. You dont want to overcook shrimp as it becomes rubbery.
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To make the sauce, grab a small bowl and add 1 heaping tablespoon of canned red curry paste (i used Maesri brand), 2 tablespoons mayo, a pinch of salt, and the juice of 1-2 full limes. You can adjust any of these ratio depending on what you like. I typically add a touch of water to make the sauce last longer and a little lighter, but up to you.
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Next, get your veggies ready. I used some lettuce, Persian cucumber, red onion, and avocado wedges, but you can use anything you like.
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Finally, get your base ready. I just boiled some of my Kaizen lowcarb rice (just 6 net carbs) in salted water for 6 minutes, strained, and added to the bowl.
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Then assemble everything. Add a serving of rice, add 4-6 oz of shrimp, a handful of lettuce, about ½ Persian cucumber diced, a few red onion slices, ⅓ to ½ of avocado wedges, then top with a couple tablespoons of the sauce, finely chopped cilantro, & sesame seeds!