Cauliflower Rice Bowl With Shrimp Food

SOUTHWESTERN CAULIFLOWER RICE BOWLS WITH SHRIMP & AVOCADO CREMA

Steps:

• Stir shrimp, chipotle and 1 tablespoon oil together in a medium bowl. Set aside.
• Place avocado, 1/2 cup cilantro, yogurt, lime juice and 1/8 teaspoon salt in a mini food processor. Process until mostly smooth.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring once or twice, until just cooked through, about 4 minutes. Transfer to a bowl and cover to keep warm. Add the remaining 1 tablespoon oil, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Stir to combine. Add cauliflower rice, scallions and water. Cook, stirring, until tender, about 5 minutes.
• Combine beans with the remaining 1/4 teaspoon cumin, 1/4 teaspoon garlic powder and 1/8 teaspoon salt in a small bowl. Combine corn and the remaining 2 tablespoons cilantro in another small bowl.
• To serve, divide the cauliflower mixture among 4 bowls. Top with the shrimp, beans, corn and avocado crema.

CAULIFLOWER RICE BOWL WITH SHRIMP

Steps:

• Cut cauliflower into florets
• Add cauliflower in batches to food processor
• Pulse in food processor until small rice forms - about 5-10 seconds
• Heat large skillet with olive oil to medium high heat
• Add cauliflower rice and stir to coat with oil
• Add salt and pepper
• Cook for 5-7 minutes, stirring often
• While the cauliflower rice is cooking, saute shrimp according to directions on box
• Assemble bowls with cauliflower rice, shrimp, beans and corn
• Add other ingredients if you like

SHRIMP FRIED CAULIFLOWER RICE

Steps:

• Heat the oil in a large wok or nonstick frying pan over medium-high heat. Add the onion and cook, stirring often, until it becomes soft and translucent, 3 to 4 minutes. Add the frozen vegetables and shrimp and cook, continuing to stir, until the shrimp begins to turn pink and opaque, or another 3 minutes. Add the garlic and cook, stirring, for another 30 seconds.
• Use a wooden spoon or rubber spatula to move the vegetable mixture to one side of the pan. On the other side of the pan, add the beaten eggs and cook them, stirring constantly, until they are scrambled, about 2 minutes. Once the eggs are scrambled, mix them with the vegetables and then add the cauliflower rice, soy sauce and sriracha. Cook, stirring constantly, until the cauliflower rice softens, 3 to 4 minutes. Turn off the heat and stir in the green onions.
• This dish can be served immediately or refrigerated, covered, for 3 to 4 days. It can be enjoyed either hot or cold.