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Want that Taco Tuesday fix but don’t want the guilt? Try this chipotle shrimp cauliflower bowl! Fluffy and low carb cauliflower rice topped with spicy chipotle shrimp, and tons of other delicious Tex Mex toppings makes for a hearty and healthy lunch.
Chipotle Shrimp
The star of this show is hands down the spicy, tangy, flavor filled chipotle shrimp. And I will let you in on a little secret, it only takes 4 ingredients to season! Start with chipotles in adobo. If you are unfamiliar with chipotles in adobo, get familiar! Chipotles are dried, smoked jalapenos. Not the hottest pepper but they still have quite the kick. Once dried, they are put into an adobo sauce, a tangy tomato sauce full vinegar and tons of spices like garlic and ancho and guajillo chiles.
To make the chipotle shrimp, start with 1/2 lb of 31/35 shrimp, sold in packaging as “large shrimp”. Deshell and devein them and place them in a bowl. To the bowl, add 2 minced chipotles (they are usually canned whole) and as much or as little of the adobo sauce as your like. Also season with 1 tsp of chili powder, 1/2 tsp of cumin and onion powder, and salt and pepper to taste.
Stir to combine and add the shrimp to a hot cast iron pan or nonstick skillet. Cook about 2 minutes per side, or until the shrimp are no longer translucent. For a little extra kick, toss a little more of that adobo sauce on the shrimp and set aside. These chipotle shrimp are perfect on this rice bowl, but would also be great on tacos, in quesadillas and burritos, or on a spicy nacho tray!
Cauliflower Rice Bowl
Now that your spicy shrimp is ready, let’s assemble our bowls! Start with 3 cups of cauliflower rice for two bowls. Cook according to package directions. If you are making the rice from scratch, use a food processor or grater to grate a head of cauliflower down into rice size pieces. You can then saute them for 4-5 minutes in a little bit of olive oil, or add to a bowl with 3-4 tbsp of water and microwave covered for 2-3 minutes to steam.
Put your rice in your bowls and top with equal amounts of shrimp. Next, add a sliced avocado, as well as 1/4 of black beans, corn, and halved cherry tomatoes to the bowls. Finish with a few tablespoons of minced red onion, a squeeze of a lime wedge, and a drizzle of sour cream. For a little crunch, I also like to add on some tri-colored tortilla strips. Those are the ingredients I love, but you can also add tons of other toppings, like:
- Pickled Red Onion
- Minced Cilantro
- Guacamole
- Jalapenos
- Salsa
- Pico de Gallo
- Queso
- Queso Fresco
Want More Tex Mex Ideas?
- Steak Egg And Cheese Burrito
- Breakfast Taquitos
- Potato Chorizo Breakfast Tacos
- Southwest Sweet Potato Hash
- Chipotle Salmon Burgers
- Chicken Fajita Bowls
- Slow Cooker Carnitas
Chipotle Shrimp Cauliflower Bowl
Ingredients
- 3 cups cauliflower rice
- ½ lb large (31/35) shrimp peeled and deveined
- 2 tbsp chipotle in adobo minced
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp onion powder
- salt and pepper
- ¼ cup corn
- ¼ cup black beans rinsed and drained
- ¼ cup cherry tomatoes halved
- 1 avocado sliced
- 3 tbsp red onion diced
- 1 lime cut into wedges
- 2 tbsp sour cream
- tortilla strips optional
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