I understand there's a lot going on in that title but if you bear with me you'll make it through the recipe. Nothing too crazy, think Chipotle burrito bowls, but remixed to be low-carb. All of my recipes start with a story, this one being no different. I was in Costco last week picking up my giant pack of beloved Spindrift sparkling water when I passed a GIANT bag of Green Giant ORGANIC riced cauliflower for under $12. It was love at first sight, and I guarantee this recipe is love at first bite.

This isn't any old cauliflower rice, I prepared it in a way reminiscent of the red rice you get at Mexican restaurants that's cooked in tomatoes and broth. I sped up the process a bit by using my trusty tomato paste and in less than 10 minutes had beautiful and flavorful cauliflower rice. It's hard to believe each serving is 30 calories! 

These meal prep bowls aren't short on flavor or fixins', I'm confident you'll enjoy them all week long! 

INGREDIENTS:

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  • 24 shrimp, tailed, peeled, and de-veined
  • 2 small bell peppers
  • 1/2 small red onion
  • 2 tbsp avocado or other oil
  • 1 tbsp honey
  • 1/2 c sour cream
  • 1/2 c queso fresco 
  • 3 tbsp minced garlic
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp cayenne
  • 1 tsp paprika
  • 3 tbsp rough chopped cilantro
  • Juice of 1 lime
  • 4 cups riced cauliflower
  • 1 tbsp tomato paste
  • 1/2 c chicken broth
  • 2 small Hass avocados
  • 1/2 off-the-vine tomato, diced

INSTRUCTIONS:

  1. Prep the shrimp marinade in a bowl by combining: 1 tbsp avocado oil, 1 tbsp honey, 1 tbsp minced garlic, 1 tsp salt, 1 tsp pepper, 1 tsp cayenne, 1 tsp paprika, 2 tbsp rough-chopped cilantro, and the juice of half a lime. Coat the shrimp well and refrigerate for about 30 minutes while you do literally everything else
  2. In a medium-sized pot, cook 4 cups of cauliflower rice on medium-high in 1/2 c of chicken broth with 1 tbsp of tomato paste, 1 tbsp garlic, 1 tsp salt for about 8 minutes on medium-high
  3. In a large saute pan or cast iron skillet, sautee the peppers and onions in oil. To get them really soft, cook them on lower heat for longer, about 15 minutes,, occasionally stirring and splashing with water if they begin to stick. 
  4. Prep the guacamole: in a small bowl, carefully mash together 2 diced avocados, the diced tomato, 1 tbsp garlic, 1 tsp salt, 1 tsp pepper, the juice of half a lime, and a tbsp of chopped cilantro. Separate into 4 small cups and containers and sprinkle with lime juice to prevent browning. 
  5. In a large skillet on high, cook the marinated shrimp for about 5-7 minutes, making sure to flip them occasionally. 
  6. Assemble your bowls! Each bowl should contain: cauliflower rice, shrimp, peppers and onions, a liberal sprinkling of cheese, and a container of guacamole and sour cream (these are kept separate s you can microwave the rest during lunch time)! 
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