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 😍
Together with fresh cilantro, lime juice and guacamole, the shrimp and riced cauliflower melt in the mouth together with crisp greens 🥬🍅🍤
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 🥒
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 🙈
To make 2 bowls you need:
1 lb of shrimp, I love Vital Choice, you can check out my seafood guide here 🍤
1 package Riced Cauliflower 🍚
Chopped lettuce, tomato, and cucumber 🥒🍅🥬
Grilled or air fried bell pepper and zucchini 🫑
Fresh cilantro 🌿
Lime juice 🍈
Taco Seasoning and Salt 🧂🌶
Avocado or guacamole 🥑
MCT Mayo 😍
How to:
Marinade the shrimp with lime juice, chopped cilantro, salt and taco seasoning 🧂
Chop the zucchini and bell pepper and either airfry at 400°F for 15 minutes or sauté in the pan with salt, and cilantro 🌿
Sauté the riced cauliflower with lime juice, taco seasoning and cilantro (and your veggies if you don’t have an airfryer) until it’s 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 don’t 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 😍
