Shrimp Bowls are easy to make and so healthy. We try not to have shrimp more than 2 or 3 times a month, because they are higher in cholesterol than other seafood. But when prepared well, they are delicious! And EASY!
Cauliflower rice keeps this meal nutritious, high fiber, and low carb. Avocado lends it’s healthy fats, Roasted pepper and onion offer caramelized sweetness, and pico de gallo is spicy with jalapeño. The shrimp is marinated with oil, pepper, lime juice and spices first, and baked on the same sheet pan with the onion and pepper.
What’s the buzz about farm-raised shrimp?
Farm-raised shrimp has some negative health effects, compared with wild-caught shrimp, because of its exposure to antibiotics. More than 80% of the shrimp consumed in the US comes from countries such as Thailand, Indonesia and India. Farm-raised seafood from other countries is often frequently treated with antibiotics, due to high susceptibility to disease. Learn where your seafood comes from, and ask questions of your fish monger. The U.S. does not permit the use of antibiotics in seafood, but the FDA has trouble monitoring all seafood importers, simply because there are a huge amount of importers. If you are concerned about antibiotics in shrimp, it is best to opt for wild-caught shrimp, which is never treated with antibiotics. You can read here, about different kinds of shrimp.
Shrimp Bowls are an easy weeknight dinner that won’t disappoint. Choose your favorite vegetables and sauté the cauliflower rice in a teaspoon of olive oil, until just cooked. This meal can be adapted from Southwest, (as we have done here) to Greek, Indian, and Italian cuisines. Just change up the different spices and add-ins. Be creative!
- 1 lb large, raw shrimp, de-veined, legs/tails removed
- 1 cup riced cauliflower
- ½ large yellow onion
- 1 large red pepper
- 1 Tbsp olive oil
- 2 tsp olive oil
- ½ medium ripe avocado
- 1 medium lime
- 1 medium lime, juiced
- 1 Tbsp smoked paprika
- 1 tsp onion powder
- 1 Tbsp chipotle chile powder
- 1 Tbsp garlic powder
- ¼ cup chopped cilantro
- Preheat oven to 425º.
- Whisk together: 1 Tbsp. olive oil, lime juice, chile powder, smoked paprika, garlic powder and onion powder. Add shrimp to marinade, and set aside.
- Grate the cauliflower, wrap in a cotton towel, place a heavy pot on top of it, and set aside.
- Slice red pepper and onions into thin strips. Combine in a bowl with 1 tsp. olive oil. Place on a large sheet pan and spread them out with a spatula. Put in hot oven for 20 minutes.
- Pull veggies from oven, move to one side, and lay shrimp in one layer. Return to oven for 8 minutes.
- With 4 minutes to go, Pour 1 tsp. olive oil into skillet over medium heat. When hot, add grated cauliflower. Sauté for 1-2 minutes.
- Plate the cauliflower first, add shrimp and vegetables. Cube avocado and add to bowls. Serve with fresh pico de gallo and lime wedges. Garnish with cilantro.