Shrimp & Mango Nori Rolls

Eating sushi was something I did weekly during my pre-paleo days. I assumed it was completely healthy so I would gorge myself with the all-you-can-eat option. Portion control, anyone? The rice is not my favorite part of the sushi, ether. So I was inhaling all this hard-to-digest grain for no reason. Not to mention soaking them in soy sauce – full of gluten and sodium!

photo 4If you order a naruto roll at a sushi joint you’ll get something wrapped in a thin cucumber sheet. This is what I look for now. Sometimes I just ask for no rice. And SOMETIMES I just make them myself!

This nori roll is inspired by a recipe from Well Fed.

photo 1


  • 1 Mango
  • 1 Avocado
  • Handful shredded carrots
  • 1/2 English cucumber, peeled
  • 4 nori sheets
  • 1/2 pound shrimp


Prep all veggies. Julienne the carrots and cucumber. Slice the mango into long strips. Cut and de-pit an avocado. Slice strips long-ways and scoop out. Set strips aside with other veggies.

Cook shrimp with your favorite spices and maybe some gluten free soy sauce(not paleo) or coconut aminos. Once cooked, slice in half where the vein of the shrimp would be.

photo 2

Brush the nori sheet with a very light layer of water.You only want to soften it enough to roll. If it’s too dry, it will crack. If it’s too moist it will get mushy and fall apart.

Place avocado from one end to the other end of the nori roll. Stack mango, cucumber, carrots, and shrimp slices ontop of the avocado.

You can use a bamboo roller mat, but honestly do you really have one of those? I don’t. I just use my giant Italian hands to tuck the shorter end of the nori roll over the ingredients. I make sure it’s nice and snug, pinching inward, as I continue to roll it away from myself.

photo 5

Finally, take a sharp knife and delicately slice the rolled nori into 1 inch pieces. I added a splash of gluten free soy sauce to mine because I like to live dangerously.


4 thoughts on “Shrimp & Mango Nori Rolls

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