Photo of Tex-Mex cauliflower rice shrimp bowl by WW

Tex-Mex cauliflower rice shrimp bowl

Total Time
20 min
10 min
10 min
Think of this veggie-packed dinner as a lighter version of a burrito bowl, with cauliflower rice standing in for traditional rice. A simple coating of chili powder gives the shrimp rich, robust flavor to stand up to the pico de gallo–enriched veggie mixture. A little bit of cheese that’s stirred in at the end melts and binds the mixture a bit, lending a slightly creamy texture.


Cooking spray

2 spray(s)

Uncooked shrimp

4 oz, medium or large, peeled and deveined

Chili powder

½ tsp

Uncooked cauliflower rice

1 cup(s)

Canned black beans

½ cup(s), rinsed and drained

Frozen corn

cup(s), thawed

Pico de gallo

¼ cup(s)

Shredded cheddar cheese

1½ Tbsp


2 tsp, chopped

Blue corn tortilla chips

8 chip(s)


  1. In a medium bowl, toss the shrimp with the chili powder until evenly coated. Coat a medium nonstick skillet with cooking spray and heat over medium-high. Add the shrimp mixture to the pan; sauté until cooked through, 3 to 4 minutes. Remove the shrimp from the pan.
  2. Add the cauliflower rice, beans, and corn to the pan; sauté until the cauliflower is just crisp-tender, 3 to 4 minutes. Stir in the pico de gallo and cook for 1 minute. Remove the pan from the heat and stir in the cheese and shrimp; sprinkle with the cilantro. Serve with the tortilla chips.
  3. Serving size: about 2 cups shrimp mixture and 8 chips