Recipe of the week!

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SHRIMP FAJITA BOWLS 

 (the recipe calls for brown rice; I thought a less starchy alternative would be cauliflower rice)  Image result for shrimp fajita bowl

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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