Shrimp Fajita Bowls
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0.0
0 reviews
Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
26 mins
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Servings
4 servings
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Calories
710 kcal
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Course
Side Dish, Main Course
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Cuisine
Mexican
Shrimp Fajita Bowls
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Shrimp and vegetable fajitas with black beans and avocado, all on top of cilantro lime cauliflower "rice"
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Ingredients
- 1 Large cauliflower cut into 2-inch pieces
- 1 lime juiced
- 1/4 cup finely chopped cilantro plus more for garnish
- salt and pepper to taste
- 1 tablespoon olive oil divided use
- 1/2 Cup red onion Thinly sliced
- 1 1/2 Cups red or yellow bell peppers Thinly sliced
- 2 teaspoons chili powder
- 1 pound Shrimp peeled and deveined
- 15 ounce can of black beans drained and rinsed ( 1 can )
- 1 avocado thinly sliced
Instructions
For the cauliflower rice:
- Place 2 cups of cauliflower in the food processor and pulse until it's chopped to a rice consistency. Repeat the process until all of the cauliflower has been "riced".
- Heat 2 teaspoons of olive oil in a large pan over high heat. Add the cauliflower and cook for 4-6 minutes or until softened and slightly browned. Season with salt and pepper to taste.
- Stir in the lime juice and cilantro. Divide the cauliflower rice between 4 bowls.
For the shrimp fajitas:
- Heat the remaining teaspoon of olive oil in a large pan over medium-high heat. Add the onions and peppers and cook for 4-6 minutes or until vegetables are softened. Season to taste with salt and pepper.
- Season the shrimp with the chili powder and add the shrimp to the pan. Cook for 3-4 minutes or until shrimps is pink and opaque.
- Divide the shrimp mixture between the 4 bowls; top each bowl with 1/4 of the black beans and avocado. Sprinkle with additional cilantro if desired and serve.
Notes
- Cauliflower rice only needs a quick sauté. Riced cauliflower left on the heat too long will become soft and soggy.
- Don't overcook the shrimp. Shrimp don't need long to cook, once they turn opaque pink and form a 'c' shape they're ready to go!
- You can leave the tails on the shrimp or take them off. The tails do act as a neat little handle though!
- Use peeled and deveined shrimp.
- Add some chili flakes for a kick of heat.
- Serve with a wedge of lime, for a zesty spritz.
- Sprinkle with some cilantro for a pop of freshness.
Nutrition Information
Show Details
Calories
710kcal
(36%)
Carbohydrates
49g
(16%)
Protein
102g
(204%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Cholesterol
1293mg
(431%)
Sodium
4080mg
(170%)
Potassium
1458mg
(42%)
Fiber
20g
(80%)
Sugar
8g
(16%)
Vitamin A
2187IU
(44%)
Vitamin C
184mg
(204%)
Calcium
554mg
(55%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 710 kcal
% Daily Value*
| Calories | 710kcal | 36% |
| Carbohydrates | 49g | 16% |
| Protein | 102g | 204% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1293mg | 431% |
| Sodium | 4080mg | 170% |
| Potassium | 1458mg | 31% |
| Fiber | 20g | 80% |
| Sugar | 8g | 16% |
| Vitamin A | 2187IU | 44% |
| Vitamin C | 184mg | 204% |
| Calcium | 554mg | 55% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
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