Description
A flavorful and healthy Spicy Shrimp and Cauliflower Rice Bowl combining tender, seasoned shrimp with sautéed cauliflower rice, fresh avocado, cherry tomatoes, and red onion, garnished with cilantro and lime wedges. Perfect for a low-carb, gluten-free, and paleo-friendly meal ready in just 30 minutes.
Ingredients
Scale
Shrimp Marinade
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 tablespoon lime juice
Cauliflower Rice
- 4 cups cauliflower rice
- 1 tablespoon coconut oil or olive oil (for sautéing rice)
- ½ teaspoon cumin
- Salt and pepper to taste
Toppings and Garnish
- 1 avocado (sliced)
- ½ cup cherry tomatoes (halved)
- ¼ cup red onion (thinly sliced)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Marinate the Shrimp: In a medium bowl, toss the shrimp with olive oil, minced garlic, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Allow the shrimp to marinate for 10–15 minutes to absorb the flavors.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2–3 minutes per side until they turn pink and opaque. Squeeze lime juice over the cooked shrimp, then remove from the skillet and set aside.
- Sauté the Cauliflower Rice: In the same skillet, heat coconut oil over medium heat. Add the cauliflower rice, season with cumin, salt, and pepper. Sauté for 5–7 minutes, stirring occasionally, until the rice is tender but still has a slight bite, avoiding mushiness.
- Assemble the Bowl: Divide the cooked cauliflower rice among serving bowls. Top each portion with the cooked shrimp, sliced avocado, cherry tomatoes, and thinly sliced red onion.
- Garnish and Serve: Sprinkle fresh cilantro over the bowls and serve with lime wedges on the side for an extra burst of citrus flavor.
Notes
- Add a drizzle of spicy mayo or Greek yogurt on top for extra creaminess and flavor.
- For a milder version, reduce or omit the cayenne pepper.
- This recipe works great with pre-packaged cauliflower rice for convenience.
- You can substitute coconut oil with olive oil depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion, American
