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Shrimp Fajita Bowls
Shrimp and vegetable fajitas with black beans and avocado, all on top of cilantro lime cauliflower "rice"
Prep Time
10 mins
Cook Time
10 mins
Total Time
26 mins
Servings: 4 servings
Calories: 710 kcal
Course:
Side Dish , Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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
% 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.