Description
This Spicy Shrimp and Cauliflower Rice Bowl is a flavorful, low-carb, and gluten-free meal that combines tender, spicy shrimp with nutritious cauliflower rice and fresh vegetables. Perfect for a quick and healthy weeknight dinner, it offers a balanced blend of spices, vibrant colors, and satisfying textures.
Ingredients
Scale
Shrimp and Marinade
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
Cauliflower Rice and Vegetables
- 1 medium head cauliflower, riced (about 4 cups)
- 1 tablespoon sesame oil or olive oil
- 1 red bell pepper, sliced
- 1 cup shredded purple cabbage
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon soy sauce or coconut aminos
- 1 teaspoon honey (optional)
Instructions
- Marinate the shrimp: In a medium bowl, toss the peeled and deveined shrimp with olive oil, chili powder, smoked paprika, garlic powder, cayenne pepper, 1/4 teaspoon salt, black pepper, and lime juice. Let the shrimp marinate for 10 minutes to absorb the flavors.
- Cook the shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2 to 3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
- Prepare the cauliflower rice: In the same skillet, add sesame oil (or olive oil) and the riced cauliflower. Cook for 5 to 7 minutes, stirring occasionally until the cauliflower is tender but not mushy.
- Season the cauliflower rice: Stir in the remaining 1/4 teaspoon salt and soy sauce or coconut aminos. If you prefer a touch of sweetness, mix in the honey at this stage.
- Assemble the bowls: Divide the cauliflower rice evenly among serving bowls. Top each bowl with the cooked shrimp, sliced red bell pepper, shredded purple cabbage, and sliced avocado. Garnish with chopped fresh cilantro and an extra squeeze of lime juice if desired. Serve immediately.
Notes
- For extra heat, add a drizzle of sriracha or sliced jalapeños when assembling the bowls.
- This recipe is naturally low carb and gluten-free when using coconut aminos instead of soy sauce.
- Store leftovers separately in airtight containers in the refrigerator for up to 2 days for best freshness.
