Ingredients
1 pound large shrimp, peeled and deveined
4 cups cauliflower rice
1 head green or purple cabbage, julienned
2 bell peppers (any color), sliced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro for garnish
Instructions
Preheat oven to 400°F (200°C) and roast cauliflower rice for 15 minutes until tender
Heat olive oil in a skillet over medium-high heat
Add cabbage and peppers, sauté 3-5 minutes until crisp-tender
Incorporate spices and stir for 1 minute until fragrant
Cook shrimp 3-4 minutes per side in the mixture until pink and opaque
Season with salt, pepper, lime juice, and cilantro
Serve warm over roasted cauliflower rice
Notes
Substitute roasted sweet potato for extra fiber
Adjust spice levels with additional chili powder
Use avocado-free fajita seasoning if available
Store leftovers in airtight containers for 3-4 days
- Prep Time: 15
- Cook Time: 15
- Category: Low Calorie Meals
- Method: Stir-Fry
- Cuisine: Tex-Mex
- Diet: Low Carb, High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg