This bibimbap is a California spin on a Korean staple. We’ve lightened things up by replacing the traditional beef with shrimp, included kimchi for its probiotic benefits and added a salad featuring heart-healthy California Avocados. With this meal, you’re in for a flavor-packed treat. I’ve used tamari or coconut aminos to make this gluten free, but if you don’t need to eat gluten free, you can use low-sodium soy sauce.
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Avocado and Spicy Shrimp Summer Roll
Spicy grilled shrimp, cool and creamy avocado, crisp cucumber and lettuce- bursting with fresh lime and…