Servings: Serves 4
Ingredients
- 1 ¼ lb. raw shrimp, deveined and tails removed
- 3 small bell peppers, any color, thinly sliced
- 1 small yellow onion, thinly sliced
- 2 tablespoons avocado oil or olive oil, divided
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 16 ounces riced cauliflower (maybe sub frozen – heat in pan)
- For serving: cilantro lime ranch, fresh cilantro, guacamole and lime wedges
For the Cilantro Lime Sauce:
- 1/4 cup sour cream, plain yogurt, or ranch (may sub dairy-free alternative)
- 1/2 lime, juiced
- Pinch of chipotle pepper powder
- Fine salt to taste
Instructions
- Preheat oven to 400ºF.
- Line a large rimmed baking sheet with parchment paper.
- In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt and pepper. Remove and set aside 1 teaspoon of the seasoning mix (for step 8).
- Place thinly sliced peppers and onions onto one end of the baking sheet. Drizzle with 1 tablespoon oil plus the seasoning mix and toss well to coat.
- On the other end of the pan, add riced cauliflower. Toss with the remaining 1 tablespoon of oil.
- Place the baking sheet in the preheated oven and bake for 15 minutes, stirring halfway through (stir them both, but don’t stir them together).
- While the vegetables bake, make the homemade chipotle lime dressing. In a small bowl combine the sour cream (yogurt or ranch), juice of 1/2 lime and a pinch of chipotle powder. Stir to combine well. Add salt to taste.
- After 15 minutes, remove the baking sheet from oven. Arrange the shrimp in the center of the pan in a somewhat single layer to promote more even cooking of the shrimp. Sprinkle the shrimp with reserved 1 teaspoon of seasoning mix.
- Return the pan to the oven and bake an additional 10 minutes, stirring the shrimp if needed to ensure they’re all cooked through (i.e. pink and no longer opaque).
- Remove the pan from the oven. Season the riced cauliflower with salt and pepper to taste.
- To serve, divide the cauliflower rice among 4 serving bowls. Top with the pepper and onion mixture and shrimp.
- Drizzle with Chipotle Lime Dressing, if desired. Sprinkle with fresh cilantro and serve with guacamole, fresh lime wedges, and/or salsa or pico de gallo for serving.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
*For dairy-free, substitute dairy-free sour cream.
Nutrition Information
- Serving Size: ¼ recipe
- Calories: 343
- Fat: 18g
- Sodium: 511mg
- Carbohydrate: 18g
- (Fiber: 6g
- Sugar: 8g)
- Protein: 23g