Chili-Lime Shrimp with Roasted Poblano and Cauliflower

Name: Chili-Lime Shrimp with Roasted Poblano and Cauliflower
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 0.5 pound shrimp (peeled and deveined, tails removed); 2 cup cauliflower (cut into bite-sized florets); 1 poblano pepper (stemmed, seeded, and sliced into strips); 0.5 red onion (sliced thin); 1 tablespoon olive oil (extra virgin); 1 teaspoon chili powder; 0.5 teaspoon smoked paprika; 0.5 teaspoon ground cumin; 0.5 teaspoon dried oregano; 0.5 teaspoon garlic powder; 0.125 teaspoon salt; 1 lime (halved and juiced); 0.5 avocado (peeled and sliced); 2 tablespoon fresh cilantro (finely chopped)

Plump shrimp tossed in smoky Mexican spices and roasted alongside poblano peppers and tender cauliflower florets, finished with fresh lime and creamy avocado.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 1
Cuisine: Mexican
Difficulty: Easy
Cost: $9.61/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
High-Fiber
Low-Saturated-Fat

Ingredients

0.5 pound shrimp (peeled and deveined, tails removed)
2 cup cauliflower (cut into bite-sized florets)
1 poblano pepper (stemmed, seeded, and sliced into strips)
0.5 red onion (sliced thin)
1 tablespoon olive oil (extra virgin)
1 teaspoon chili powder
0.5 teaspoon smoked paprika
0.5 teaspoon ground cumin
0.5 teaspoon dried oregano
0.5 teaspoon garlic powder
0.125 teaspoon salt
1 lime (halved and juiced)
0.5 avocado (peeled and sliced)
2 tablespoon fresh cilantro (finely chopped)

Instructions

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
In a small bowl, mix together the chili powder, smoked paprika, ground cumin, dried oregano, garlic powder, and salt.
Place the cauliflower florets, sliced poblano pepper, and red onion on the prepared baking sheet. Drizzle with 1/2 tablespoon of the olive oil and sprinkle with two-thirds of the spice mixture. Toss until evenly coated and spread into a single layer.
Roast the vegetables in the oven for 12 minutes until they begin to soften and lightly brown at the edges.
While vegetables roast, toss the shrimp in a bowl with the remaining 1/2 tablespoon of olive oil and the remaining spice mixture.
Remove the baking sheet from the oven, push vegetables slightly to make room, and add the seasoned shrimp. Return to the oven and roast for 6 to 8 minutes, until the shrimp are pink, opaque, and cooked through to an internal temperature of 145°F.
Drizzle the freshly squeezed lime juice over the warm shrimp and vegetables. Top with sliced avocado and garnish with fresh cilantro before serving directly from the plate.

Notes

Pat the shrimp thoroughly dry with paper towels before seasoning to ensure they roast nicely instead of steaming.

Nutrition (per serving)

Calories: 586
Protein: 48 g
Carbohydrates: 38.4 g
Fat: 30 g
Fiber: 14.3 g
Sodium: 726 mg
Saturated Fat: 4.8 g
Sugar: 14.3 g
Cholesterol: 320 mg