Description
This Spicy Shrimp and Cauliflower Rice Bowl is a flavorful, low-carb meal perfect for a healthy dinner. Featuring tender shrimp seasoned with smoked paprika and chili spices, served atop sautéed cauliflower rice mixed with fresh veggies, lime juice, and cilantro. Balanced with creamy avocado slices and a lime wedge, it’s a fresh, gluten-free, dairy-free, and paleo-friendly dish that comes together quickly using simple stovetop cooking.
Ingredients
Scale
Shrimp Marinade
- 1 lb large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Cauliflower Rice and Veggies
- 1 tablespoon olive oil
- 4 cups cauliflower rice (fresh or frozen)
- 1/4 cup red onion (diced)
- 1/2 red bell pepper (diced)
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro (optional)
For Serving
- Sliced avocado
- Lime wedges
Instructions
- Marinate the Shrimp: In a bowl, toss the shrimp with 1 tablespoon olive oil, smoked paprika, chili powder, cayenne pepper, garlic powder, salt, and black pepper. Set aside to marinate briefly while preparing the cauliflower rice.
- Sauté Vegetables and Cook Cauliflower Rice: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add diced red onion and red bell pepper; sauté for 3–4 minutes until softened. Add the cauliflower rice to the skillet and continue cooking for another 5–6 minutes, stirring occasionally, until it’s heated through and tender. Season with salt, pepper, and lime juice. Stir in the chopped cilantro if using.
- Cook the Shrimp: In a separate skillet over medium-high heat, cook the marinated shrimp for 2–3 minutes per side, or until they turn pink and opaque.
- Assemble the Bowls: Divide the cooked cauliflower rice evenly among serving bowls. Top each with the spicy shrimp, sliced avocado, and a lime wedge. Serve warm immediately.
Notes
- For extra heat, drizzle with hot sauce or sriracha.
- Add a dollop of Greek yogurt or a spoonful of salsa for a creamy or zesty finish.
- Use fresh cauliflower rice if possible for best texture, but frozen works well too.
- Adjust cayenne pepper to control the spice level.
- This dish pairs nicely with a simple green salad or steamed vegetables for a fuller meal.
