Spicy Shrimp Bowls

Zesty and flavorful shrimp sautéed with bell peppers and onions, served over a bed of fluffy cauliflower rice with creamy avocado, creating a satisfying and Whole30-friendly meal in under 30 minutes.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.45/serving

Dietary

• Gluten-Free
• Dairy-Free
• Pescatarian
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Carb
• Low-Sugar
• High-Protein
• Halal

Tags

• quick
• spicy

Ingredients

• 1.5 pound shrimp (peeled and deveined)
• 1 tablespoon olive oil
• 1 red bell pepper (thinly sliced)
• 1 yellow onion (thinly sliced)
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 0.25 teaspoon cayenne pepper
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 2 package cauliflower rice (frozen)
• 2 avocados (sliced or diced)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Season the shrimp with 1/2 teaspoon salt, 1/4 teaspoon black pepper, cumin, chili powder, and cayenne pepper (if using).
2. Heat olive oil in a large skillet or wok over medium-high heat. Add sliced red bell pepper and yellow onion and cook, stirring frequently, until softened, about 5-7 minutes.
3. Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove shrimp and vegetables from the skillet.
4. Prepare the frozen cauliflower rice according to package directions, typically in the microwave or on the stovetop, seasoning with remaining 1/4 teaspoon salt and black pepper.
5. Divide the cauliflower rice among serving bowls. Top with the shrimp and vegetable mixture. Garnish generously with sliced avocado and fresh cilantro.

Notes

For added flavor, a squeeze of fresh lime juice can be added before serving.

Nutrition (per serving)

• Calories: 267
• Protein: 24.4 g
• Carbohydrates: 14.9 g
• Fat: 12.9 g
• Fiber: 7.7 g
• Sodium: 499 mg
• Saturated Fat: 1.7 g
• Sugar: 4.2 g
• Cholesterol: 126 mg