Tex-Mex cauliflower rice shrimp bowl
5
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
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.
Ingredients
Cooking spray
2 spray(s)
Uncooked shrimp
4 oz
Chili powder
½ tsp
Uncooked cauliflower rice
1 cup(s)
Canned black beans
½ cup(s)
Frozen corn
⅓ cup(s)
Pico de gallo
¼ cup(s)
Shredded cheddar cheese
1½ Tbsp
Cilantro
2 tsp
Blue corn tortilla chips
8 chip(s)
Instructions
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
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