The Best Mexican Cumin-Lime Cauliflower Rice and Habanero Shrimp Bowl

This cauliflower rice burrito bowl makes a healthy whole30, gluten-free and grain-free meal that is packed with lots of veggies and protein! They are filling and packed with amazing flavors.

Inroduction

About this Recipe

By: Caitlin Greene

You know my love for quick and easy meals and cauliflower rice bowls are definitely one of my top choices. Cauliflower rice is a great grain-free substitute and so easy to make too! They pair well with all proteins, especially these habanero shrimps. If you are looking for a filling Mexican bowl, here you go!

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.
-They are packed with flavors.

Here is what you will need to make this cauliflower and rice bowl:
-cauliflower rice
-coconut oil
-onions
-garlic cloves,
-red peppers
-mushrooms
-cabbage
-coconut aminos
-garlic powder
-onion powder
-chipotle chili powder
-paprika
-cumin
-lime juice
-cilantro
-shrimps
-habanero sauce

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 the 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 the cauliflower rice and serve with greens, avocado, and tomatoes.

Yield: 4

The Best Mexican Cumin-Lime Cauliflower Rice and Habanero Shrimp Bowl

The Best Mexican Cumin-Lime Cauliflower Rice and Habanero Shrimp Bowl
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes

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
  • 2 tsp coconut aminos
  • 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

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

    1. Heat 1 tbsp coconut oil over medium-high heat on a large pan.
    2. Add the cauliflower rice, onions, garlic, red pepper, mushrooms, and cabbage. Saute for about 5 minutes until the veggies soften.
    3. 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 from the heat and put it into a bowl.
      Combine the coconut aminos and habanero sauce together.
    4. Heat another pan with coconut oil over medium-high heat.
    5. Add the shrimps and sauté for 2 minutes per side.
    6. Add the sauce to the pan.
    7. Sauté for another 30 seconds per side.
    8. Add to the cauliflower rice bowl and serve with greens, tomatoes and avocados if desired. Enjoy!

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