Description
This Spicy Shrimp and Cauliflower Rice Bowl is a flavorful and low-carb meal that’s easy to make. Tender shrimp are seasoned with a blend of spices and served over cauliflower rice with bell peppers and a tangy soy-lime sauce.
Ingredients
Scale
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cauliflower Rice:
- 4 cups riced cauliflower, fresh or frozen
- 1/2 cup red bell pepper, diced
- 1/2 cup green onion, sliced
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- Optional: sliced avocado or lime wedges for serving
Instructions
- Prepare the Shrimp: Pat shrimp dry and toss with garlic, smoked paprika, cayenne, chili powder, salt, and pepper.
- Cook the Shrimp: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add shrimp and cook 2 to 3 minutes per side until pink and opaque. Remove and keep warm.
- Make the Cauliflower Rice: In the same skillet, heat remaining olive oil. Add cauliflower rice and bell pepper, stirring occasionally for 5 to 6 minutes until tender.
- Combine and Serve: Stir in soy sauce, lime juice, and green onion. Return shrimp to the skillet and toss to combine. Garnish with cilantro and serve warm with avocado or lime wedges if desired.
Notes
- Adjust spice level by reducing or increasing cayenne pepper.
- For meal prep, store shrimp and cauliflower rice separately to avoid overcooking when reheating.
- You can also add a fried egg on top for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 3g
- Sodium: 640mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 195mg
