Recipe of the week!
SHRIMP FAJITA BOWLS
(the recipe calls for brown rice; I thought a less starchy alternative would be cauliflower rice)
SHRIMP
- 1 tablespoon olive oil
- juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- freshly ground black pepper to taste
- 1 pound large peeled, deveined, tail off shrimp
VEGGIES
- 2 medium red bell peppers, sliced
- 1 large red onion, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- freshly ground black pepper to taste
RICE
- 3 cups cooked brown rice, or cauliflower rice (sauteed)
- 2 tablespoons chopped cilantro
- 1/4 teaspoon salt
- juice of 1/2 lime
SALSA/TOPPING
- 1 cup diced tomatoes
- 1/2 cup chopped white onion
- 1/4 cup chopped cilantro
- pinch kosher salt
- freshly ground black pepper to taste
- 1 small avocado, thinly sliced
-In a large bowl, whisk shrimp ingredients, from olive oil through pepper.
-Add shrimp and toss to evenly coat.
-Set aside and marinate while you prep veggies.
-Combine all veggie ingredients in a bowl. Toss and evenly coat with oil and seasoning.
-Transfer to sheet pan and roast 20 minutes; toss halfway through.
-Prepare rice and salsa. In bowl, combine rice (or cauliflower rice) with cilantro, slat, and lime juice.
-In small bowl, make salsa; combining tomatoes, onion, cilantro, salt and pepper.
-Remove veggies from oven and place marinated shrimp evenly among veggies. Return to oven and roast 8 minutes.
-Place 3/4 cup rice in each bowl. Evenly divide shrimp, veggies, salsa and sliced avocado among each bowl. Serve.
SERVINGS: 4 (1 BOWL): CALORIES: 431 (ABOUT 261 USING CAULIFLOWER RICE); PROTEIN: 26gr.; FIBER: 8gr.
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