Description
These Shrimp Taco Bowls are a flavorful blend of shrimp, fresh veggies, and cauliflower rice, perfect for a quick and healthy meal ready in just 30 minutes!
Ingredients
Scale
- 1 lb large shrimp peeled + deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- salt to taste
- 2 tablespoons lime juice
- 4 cups cauliflower rice frozen or fresh
- 1 tablespoon olive oil
- 2 cloves garlic minced
- salt to taste
- 1 tablespoon lime juice
- 2 tablespoons cilantro chopped
- 1/2 red onion thin sliced
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- pinch salt
- 1/2 cup mayo paleo/whole30 friendly if needed
- 1 1/2 tablespoons lime juice
- 1/2 teaspoon honey optional
- 1 clove garlic
- 1/4 cup cilantro
- salt to taste
- 1 avocado cubed
- 1 cup cherry tomatoes halved
- 2 cups shredded lettuce or cabbage
- 1/3 cup chopped cashews or pepitas
Instructions
- Mix pickling ingredients for the onions and set aside.
- Heat a skillet over medium heat and toast the pepitas or cashews for 3–4 minutes until golden.
- Sauté minced garlic in olive oil, then add cauliflower rice and salt; cook for 5–6 minutes. Optional: heat frozen cauliflower rice in the microwave as directed.
- Toss shrimp with spices and oil, then cook in the skillet for 2–3 minutes per side until opaque.
- Blend sauce ingredients with an immersion blender or whisk until smooth.
- Assemble the bowls by layering cauliflower rice, lettuce or cabbage, shrimp, tomatoes, avocado, onions, pepitas or cashews, and drizzle sauce on top.
Notes
Feel free to customize toppings based on your preferences.
To make this dish lighter, reduce the amount of mayo or substitute with yogurt.
For extra flavor, marinate the shrimp for a short time before cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 200mg