Ingredients
1 lb large shrimp, peeled and deveined
2 cups riced cauliflower
1 red bell pepper, thinly sliced
1/2 avocado, sliced
1 lime, juiced
2 green onions, chopped
1 tbsp chopped cilantro
2 tbsp olive oil
4 garlic cloves, minced
1 tsp paprika
1 tsp ground cumin
1 tsp sea salt
1/2 tsp black pepper
Instructions
Preheat a large skillet or wok over medium-high heat
Add olive oil, sauté garlic for 1-2 minutes until fragrant
Add cauliflower rice and cook for 5-6 minutes until tender but not mushy
Stir in paprika, cumin, salt, and pepper, mixing well
Push rice to the side, add shrimp, and cook for 3-4 minutes until opaque
Toss rice and shrimp to combine
Remove from heat and let cool slightly
Assemble bowls with cauliflower rice mixture, bell peppers, avocado, lime juice, green onions, and cilantro
Notes
Use frozen cauliflower rice for convenience
Meal prep: Store in airtight containers for up to 3 days
Substitute frozen peas or carrots for additional vegetables
For extra heat, add 1/2 tsp chili flakes during seasoning
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Sautéing
- Cuisine: American Fusion
- Diet: Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 200mg