Cilantro Lime Shrimp Bowl
Rated 3.9 stars by 11 users
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Calories
456
This recipe is perfect for a fast weeknight meal because it requires just one pan to cook both the shrimp and cauliflower rice.
Ingredients
1 pound large raw shrimp, peeled, deveined, and tail-off
2 teaspoons garlic powder
1 teaspoon chili powder
1/2 lime, juiced
Salt, to taste
-
2 Tablespoons Primal Kitchen Avocado Oil, divided
6 cups frozen cauliflower rice
1 cup canned black beans
1 cup corn
1 cup cherry tomatoes, halved
1 large avocado, diced
-
Primal Kitchen Cilantro Lime Dressing & Marinade, for drizzling
Fresh chopped cilantro, for topping
Lime wedges, for topping
Directions
In a large bowl, combine shrimp, garlic powder, chili powder, lime juice, and salt to taste. Toss to coat.
Heat 1 tablespoon of avocado oil in a large pan over medium-high heat. Use tongs to add shrimp to the pan and cook for 2-3 minutes per side.
Remove shrimp from pan and set aside. Wipe out the pan if needed. Then, using the same pan, add the remaining 1 tablespoon of avocado oil over medium-high heat. Add the cauliflower rice and sauté for 4-5 minutes, until warmed through.
Divide cauliflower rice, black beans, corn, cherry tomatoes, and diced avocado among 4 bowls (about ¼ cup of beans, corn, and tomatoes per bowl). Evenly distribute cooked shrimp on top.
Drizzle bowls with Primal Kitchen Cilantro Lime Dressing & Marinade (or add to a sauce container if meal prepping for later). Garnish bowls with fresh cilantro and lime wedges. Enjoy!
Recipe Note
- Can’t find cauliflower rice? You can make your own by adding fresh cauliflower florets to a food processor and pulsing until they resemble a rice consistency.
- Mackenzie prefers cooking cauliflower rice in a pan to get some nice browning and extra flavor, but you can also microwave it according to the package directions.
Nutrition
- Serving Size
- 1 serving
- Calories per serving
- 456
- Fat
- 24.2 grams
- Saturated Fat
- 3.4 grams
- Carbs
- 35.7 grams
- Sugar
- 10.4 grams
- Protein
- 29.9 grams
- Fiber
- 12.6 grams
Craving a rice bowl from your favorite fresh-Mex chain but don’t want all the unnecessary extras you’ll inevitably add? (Dairy-laden white queso, we’re looking at you.) This gorgeous shrimp bowl developed by our friend and Registered Dietitian Nutritionist, Mackenzie Burgess, substitutes cauliflower rice for the starchy original and adds creamy, earthy avocado instead of dairy. Made with fresh veggies and pantry staples like canned corn, black beans, and Primal Kitchen Cilantro Lime Dressing, it’s a hearty fresh-Mex lunch or dinner option that’s ready in just 20 minutes. Trust us, it’s shrimp-ly the best!
You might also like these other shrimp recipes:
- Shrimp Alfredo Pasta
- Teriyaki Shrimp & Pineapple Stir-Fry
- Shrimp Salad with Mayo
- Shrimp Tacos
- Spicy Shrimp Salad
About the author and recipe creator:
Mackenzie Burgess, RDN is a registered dietitian and recipe developer in the Denver area. She focuses on customizable recipes with ingredients of your choice. Mackenzie is passionate about improving peoples’ cooking confidence through easy meals, kitchen hacks, and her hands-on “Coaching + Cooking” program. Connect with her on social media @cheerfulchoices or on her website at CheerfulChoices.com.
