Cauliflower Rice Shrimp Fajita BowlRecipe posted in: Lunch/Dinner
A feast for the eyes and your mouth, this Cauliflower Rice Shrimp Fajita Bowl is the perfect way to get your fill of Mexican flavor without all the post-meal guilt. We’ve all experienced the crash that comes after a large meal from the local Mexican joint (plus the ceaseless pangs of guilt it inspires when you know you’re trying to stick with your diet). An abundance of smokey, fajita spice and just a touch of zesty, bright lime take control in a bowl of perfectly tender shrimp. Basically, this meal means business and cauliflower rice is so sneakily similar to the real thing, you won’t miss the extra-dense carbs.
Phase: Weight Loss Phase, Weight Maintenance Phase
- 1 Healthy Fat
- 1 Protein
- 1.5 Vegetables
- 1 cup cauliflower, riced
- ½ cup or 2.6 oz. mixed bell peppers, diced
- 1 tsp. scallions, diced
- ½ tsp. garlic, fresh, minced
- ½ Tbsp. extra virgin olive oil
- 1 tsp. lime juice
- 1 Tbsp. fresh cilantro
- 3 oz. wild shrimp, peeled and deveined (equivalent to about 6 medium shrimp)
- ¼ tsp. fajita seasoning mix (low sodium, no sugar added)
- 1/4 avocado (about 2 to 3 slices)
- 1 tsp. salsa (optional)
- Prepare cauliflower rice in a food processor (fitted with an S. blade) or blender, pulsing until a rice-like texture is achieved. *Note: you can also save time by purchasing pre-riced cauliflower from the supermarket.
- Prep the other vegetables: Clean, dry, and dice the bell pepper. Dice the scallions and mince garlic.
- Heat ¾ tsp. of olive oil in a nonstick skillet over medium-high heat. Once the pan is hot, add the garlic, scallions and peppers, sautéing until the peppers are slightly softened (about 5 minutes). Next, add the cauliflower rice to the pan and sauté, stirring occasionally, for an additional 4 to 5 minutes (until rice and peppers are nice and tender).
- Remove the cauliflower rice from the heat and transfer it to a serving bowl. Stir in the lime juice and fresh cilantro. Set it aside.
- In a small bowl, season the shrimp by mixing it with the fajita seasoning mix until its well combined. *Note: if you can’t find low sodium, no sugar added fajita seasoning mix, feel free to make your own by combining ¼ tsp. of cayenne pepper, chili powder, cumin, oregano and paprika. Store the excess spice mixture in an airtight container for future use, or make a larger batch of shrimp for your whole family to enjoy. The spice mixture should make enough for about one pound of shrimp.
- Heat the remaining olive oil in the same skillet as the cauliflower rice and heat it over a medium-high heat. Add the seasoned shrimp and cook it for about 2 minutes on each side (until the shrimp is pink and curled into a C shape). Remove the shrimp from heat and place it on top of cauliflower rice bowl.
- Serve your cauliflower rice bowl topped with avocado and salsa (if desired) and enjoy!