Shrimp Bowl. This recipe is quick, easy and super healthy
Spicy Mexican Shrimp Bowl for Cinco de Mayo
We aren’t doing anything cray for Cinco de Mayo this year, but I’m definitely planning on making this spicy Mexican shrimp bowl to celebrate. Well… this annndmy LSF go-to skinny margarita! Olé!
1 – 1/2 teaspoons chili powder
1 – 1/2 teaspoons cumin
1/4 tsp garlic powder
1/4 tsp cayenne pepper
3/4 pounds shrimp, deveined & shelled
1/2 tbs olive or coconut oil
Cilantro Cauliflower Rice (or brown rice cooked):
1-1/2 cups, cooked cauliflower or brown rice
1 limes, juiced
1 Tbs chopped cilantro
1/4 tsp salt
Fresh cilantro, cabbage, avocado, 0% plain Greek Yogurt, and salsa
Cook cauliflower or brown rice according to instructions. Over low heat, add lime juice, salt, and chopped cilantro. Stir for about 2 minutes then remove from heat.
For the shrimp, mix all dry seasonings together in a bowl. Squeeze lime over shelled and deveined shrimp. Add oil to a skillet over medium and allow to heat for 1-2minutes. Toss shrimp in the seasonings and then add to the pan. Cook for 1-2 minutes on each side (3-5minutes total)
Split the rice in two serving bowls. Top with shrimp and additional toppings of your choice. Get ready to get down on the deliciousness! Love this Spicy Mexican Shrimp bowl! Move over Taco Tuesday!