2tspmexican chili powderfound in most Mexican food aisles, regular chili powder if not available
2tspcumin
1/4tspgarlic powder
1lbraw, easy to peel shrimp
Cilantro Lime Rice
10ozbag frozen riced cauliflower
1 1/2tbspchopped fresh cilantro
1tbspfresh lime juice
1/4tspsea salt
Fresh Salsa
6Roma tomatoes or 2 pints cherry tomatoes
2clovesgarlic, pressed or minced
1lime, juiced
1cupfresh cilantro
1tspsalt
1jalapeno pepper
Instructions
Spicy Shrimp
Toss all the seasonings together. Add shrimp and toss until well coated. Heat a large skillet to medium high heat. Add the shrimp to the hot pan, working in batches if need to not overcrowd the pan.
Saute the shrimp until pink and opaque. Raw shrimp will start out grey and translucent. Cook the shrimp, stirring frequently, until no more grey appears and is totally pink and opaque. This will take about 5 minutes depending on the size of shrimp and how many are in the pan. Remove and cover to keep warm if making other burrito bowl ingredients.
Cilantro Lime Rice
Steam cauliflower rice per package instructions. While cauliflower cooks, chop cilantro. Remove cauliflower from microwave, open bag and let steam release. Move cauliflower to a medium bowl. Add cilantro, lime juice and salt. Stir to combine flavors.
Fresh Salsa
If using Roma tomatoes, cut in half. Slice jalapeño in half and seed. Add all ingredients to a food processor. Can also pulse in a blender or dice finely by and and combine. Serve with fresh veggies or as a topping to a lean protein source.
Divide cauliflower between four bowls. Add shrimp to each bowl. Add 1/4 cup salsa to each bowl. Serve.