Chipotle Shrimp and Cauliflower Rice Bowl
Chipotle Shrimp and Cauliflower Rice Bowls are a spicy and savory combination of chipotle marinated shrimp, seasoned cauliflower rice, corn and black bean salsa, and avocado crema. It’s deliciously simple.
Servings: 4
Ingredients
Chipotle Shrimp
- 16 oz medium shrimp, thawed and tails removed
- 1 Tbsp chipotles in adobo, finely chopped
- 1 Tbsp avocado oil, divided
Black Bean & Corn Salsa
- 1 can low sodium black beans, drained and rinsed
- 2 c corn kernels
- ¼ c cilantro, chopped
- salt and pepper, to taste
- ½ tsp granulated garlic
- ½ tsp cumin
Avocado Crema
- 1 avocado
- ½ c cilantro, chopped
- ¼ c plain Greek yogurt
- 1 Tbsp lime juice
- ⅛ tsp salt
- ⅛ tsp black pepper
Cauliflower Rice
- 4 c cauliflower rice
- 1 yellow onion, diced
- 1 tsp cumin
- 1 tsp granulated garlic
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Finely chop 1 to 2 chipotles in adobo, or about 1 tablespoon of chopped chipotle peppers. In a medium bowl, add the thawed and peeled shrimp, chopped chipotles, and ½ tablespoon of avocado oil. Mix well to coat all of the shrimp with the chipotle oil. Let the shrimp marinate for at least 30 minutes.
- Black Bean & Corn Salsa: Drain and rinse the black beans. Transfer the beans to a medium bowl and add 2 cups of corn kernels. Add in ¼ cup of chopped cilantro, ½ teaspoon of cumin, ½ teaspoon granulated garlic, and ⅛ teaspoon of salt and black pepper. Mix well to incorporate the seasoning. Cover and set aside.
- Avocado Crema: In a blender or small food processor, combine Greek yogurt, avocado, ½ cup of cilantro, lime juice, salt, and pepper. Blend until smooth. Transfer to a small bowl and cover and set aside.
- To make your own cauliflower rice, start by removing the stem and leaves from the head of cauliflower and cut the head of cauliflower into florets. You can either continue coarsely chopping up the florets by hand or use a blender or food processor to pulse the florets until they are broken up into rice-like pieces. Set the rice aside.
- Heat remaining ½ tablespoon of avocado oil in a large frying pan over medium heat. Once the oil is hot, add the chipotle shrimp and yellow onion. Cook 4 to 5 minutes, until shrimp is warm and onion becomes translucent. Transfer the shrimp from the pan to a bowl and cover with foil to keep warm.
- Add the cauliflower rice and 1-2 tablespoons of water to the frying pan and season with 1 teaspoon each of cumin and granulated garlic, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper. Stir to incorporate. Cook the rice 5 to 6 minutes, until it begins to soften. Remove from heat.
- Assemble the bowls by dividing the cauliflower rice between 4 bowls. Top with corn and black bean salsa, chipotle shrimp, and avocado crema. Enjoy!