Ingredients
1 pound large shrimp, peeled and deveined
2 ripe avocados, sliced
4 cups cauliflower rice (prepared and seasoned)
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon ground cumin
1 lime, juiced and sliced for garnish
2 tablespoons fresh cilantro, chopped
2 tablespoons thinly sliced red onion
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup cherry tomatoes, quartered (optional)
Instructions
Heat a grill or skillet over medium-high heat. Toss shrimp with olive oil, garlic, cumin, salt, and pepper.
Grill shrimp for 2-3 minutes per side until pink and opaque. Set aside.
In a bowl, combine cauliflower rice with 1/2 the lime juice and 1/2 the cilantro. Fluff with a fork.
Assemble bowls by layering cauliflower rice, grilled shrimp, avocado slices, red onion, tomato (if using), and remaining cilantro.
Garnish with lime wedges before serving.
Notes
Use pre-riced cauliflower for speed. Add diced bell peppers for extra crunch. Shrimp can be cooked 24 hours ahead. Store leftovers separately to prevent sogginess.
Substitute 1/2 cup shredded carrots for added sweetness.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Grilling
- Cuisine: Modern American
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 200mg