Servings: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 1 medium head of Cauliflower, riced (or 4 cups pre-riced cauliflower)
- 2 tablespoons Olive oil
- 1 medium Red bell pepper, sliced
- 1 medium Yellow onion, sliced
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1/4 teaspoon Smoked paprika
- Salt and pepper, to taste
- 1/4 cup Chopped fresh cilantro
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the skillet along with the red bell pepper, yellow onion, and garlic. Cook for 5-7 minutes until the vegetables are tender.
- Add the riced cauliflower to the skillet along with the cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes until the cauliflower is tender.
- Add the cooked shrimp back into the skillet with the cauliflower rice and vegetables, and toss to combine.
- Season with additional salt and pepper if needed, and sprinkle with chopped cilantro.
Other Low-Carb Shrimp Recipes
Nutrition Facts
Calories: 213 kcal
Total Fat: 7.9g
Saturated Fat: 1.1g
Cholesterol: 172 mg
Sodium: 365 mg
Total Carbohydrate: 10.7g
Dietary Fiber: 3.5g
Sugars: 5.1g
Protein: 26.8g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Shrimp and Cauliflower Rice Bowl
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
