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!

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
Yield: 4

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
  • 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

    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 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.
    4. Combine the coconut aminos and habanero sauce together.
    5. Heat another pan with coconut oil over medium-high heat.
    6. Add the shrimps and sauté for 2 minutes per side.
    7. Add the sauce to the pan.
    8. Sauté for another 30 seconds per side.
    9. Add to the cauliflower rice bowl and serve with greens, tomatoes, and avocados if desired. Enjoy!

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