The Best Mexican Cumin-Lime Cauliflower Rice and Habanero Shrimp Bowl
Inroduction
About this Recipe
By: Caitlin Greene
Cauliflower rice is a great grain-free substitute and so easy to make too! It pairs well with all proteins, especially these habanero shrimps. This cauliflower rice burrito bowl makes a healthy whole30, gluten-free, and grain-free meal that is packed with lots of veggies and protein! This meal is filling and packed with amazing flavors.
Why would you love this Mexican Cumin-Lime Cauliflower Rice and Habanero Shrimp Bowl?
-It is whole-30 approved, gluten-free, grain-free, and can be made vegan without the shrimps.
-You can make them in less than 30 minutes.
-Packed with flavors.
How do you make this Mexican Cumin-Lime Cauliflower Rice and Habanero Shrimp Bowl?
First, heat 1 tbsp coconut oil over medium-high heat on a large pan. Next, add cauliflower rice, onions, garlic, red pepper, mushrooms, and cabbage. Saute for about 5 minutes until the veggies soften.
Then, add the remaining ingredients for the cauliflower rice into the pan. Toss a few times over medium heat and cook for another 2 minutes. Remove the pan from the stove and put the cauliflower into a bowl.
After, combine the coconut aminos and habanero sauce together. Heat another pan with coconut oil over medium-high heat. Add the shrimps and the sauce together into the pan. Sear for 2 minutes per side for the shrimps. Top the shrimps with cauliflower rice and serve with greens, avocado, and tomatoes.
The Best Mexican Cumin-Lime Cauliflower Rice and Habanero Shrimp Bowl
Ingredients
Cauliflower rice
- 1 tbsp coconut oil
- 3 cups cauliflower rice
- ½ cup chopped onions
- 4 garlic cloves, minced
- ½ cup red peppers, chopped
- ½ cup mushrooms, chopped
- 1 cup cabbage, chopped
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chipotle chili powder
- ½ tsp paprika
- 1 tsp cumin
- 1 tbsp lime juice
- ⅓ cup cilantro, chopped
- 2 tsp coconut aminos
Habanero Shrimps
- 1 pound wild shrimps
- 2-3 teaspoons coconut oil
- 1 tablespoon coconut aminos
- habanero sauce to taste
Optional
- leafy greens, tomatoes, avocados
Instructions
- Heat 1 tbsp coconut oil over medium-high heat on a large pan.
- Add the cauliflower rice, onions, garlic, red pepper, mushrooms, and cabbage. Saute for about 5 minutes until the veggies soften.
- Add the salt, garlic powder, onion powder, chipotle chili powder, paprika, cumin, lime juice, and cilantro into the pan. Toss a few times over medium heat and cook for another 2 minutes. Remove from the heat and put it into a bowl.
- Combine the coconut aminos and habanero sauce together.
- Heat another pan with coconut oil over medium-high heat.
- Add the shrimps and sauté for 2 minutes per side.
- Add the sauce to the pan.
- Sauté for another 30 seconds per side.
- Add to the cauliflower rice bowl and serve with greens, tomatoes, and avocados if desired. Enjoy!
