Description
These Shrimp Taco Bowls are packed with flavor and health benefits! Featuring sautéed shrimp, fresh veggies, and a zesty sauce, this dish is perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 lb large shrimp peeled + deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- salt to taste
- 2 tablespoons lime juice
- 4 cups cauliflower rice frozen or fresh
- 1 tablespoon olive oil
- 2 cloves garlic minced
- salt to taste
- 1 tablespoon lime juice
- 2 tablespoons cilantro chopped
- 1/2 red onion thin sliced
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- pinch salt
- 1/2 cup mayo paleo/whole30 friendly if needed
- 1 1/2 tablespoons lime juice
- 1/2 teaspoon honey optional
- 1 clove garlic
- 1/4 cup cilantro
- salt to taste
- 1 avocado cubed
- 1 cup cherry tomatoes halved
- 2 cups shredded lettuce or cabbage
- 1/3 cup chopped cashews or pepitas
Instructions
- Mix all ingredients for the pickled onions and set aside.
- Heat a skillet over medium and toast the pepitas or cashews for 3-4 minutes until golden.
- Sauté minced garlic in olive oil, then add the cauliflower rice and salt; cook for 5-6 minutes. Stir in lime and cilantro.
- Coat the shrimp with spices and olive oil, then cook in the hot skillet for 2-3 minutes per side until opaque.
- Blend all sauce ingredients until smooth using an immersion blender or whisk.
- Layer the bowls with cauliflower rice, lettuce, shrimp, tomatoes, avocado, pickled onions, pepitas or cashews, and drizzle with sauce.
Notes
Feel free to use frozen shrimp for convenience.
Adjust spice levels according to your taste preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 200mg