This is a hybrid between the chicken burrito bowl and our shrimp kabobs and always takes me back to summer vacation at the beach in Mexico π
Together with fresh cilantro, lime juice and guacamole, the shrimp and riced cauliflower melt in the mouth together with crisp greens π₯¬π π€
I love to top is off with a large dollop of MCT Mayo which kind of replaces the cheese/sour cream and is oh so yummy with fresh cucumber π₯
These are a very family friendly meal since everyone can assemble their own. My mom and I always eat these together and they are both an individual masterpiece π
To make 2 bowls you need:
1 lb of shrimp, I love Vital Choice, you can check out my seafood guide here π€
1 package Riced Cauliflower π
Chopped lettuce, tomato, and cucumber π₯π π₯¬
Grilled or air fried bell pepper and zucchini π«
Fresh cilantro πΏ
Lime juice π
Taco Seasoning and Salt π§πΆ
Avocado or guacamole π₯
MCT Mayo π
How to:
Marinade the shrimp with lime juice, chopped cilantro, salt and taco seasoning π§
Chop the zucchini and bell pepper and either airfry at 400Β°F for 15 minutes or sautΓ© in the pan with salt, and cilantro πΏ
SautΓ© the riced cauliflower with lime juice, taco seasoning and cilantro (and your veggies if you donβt have an airfryer) until itβs tender but not mushy. Usually this takes about 7-10 minutes.

The shrimp can either be prepared in the pan or in the airfryer, or of course as kabobs on the grill. They donβt need very long, usually only about 3-5 minutes total depending on the size.

When the shrimp are ready, add them to the riced cauliflower. Chop up the fresh veggies (salad, cucumber and tomato) and use them as a base of the bowl. Top with the riced cauliflower and shrimp mixture and garnish with the roasted veggies, guacamole or avocado slices, and mayonnaise π

