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This vibrant shrimp and vegetable bowl brings together lean protein and fiber-rich vegetables for a meal that supports heart health and lasting fullness. The roasted peppers and onions add natural sweetness and antioxidants, while shrimp provides protein and key minerals.
Yield
4 Servings
Preparation time
30 minutes
Cooking time
25 minutes
Total time
55 minutes
Ingredients
1 tsp mild chili powder
1/4 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp ground cumin
1 tsp fine salt
1/4 tsp ground black pepper
3 small bell peppers (any color, thinly sliced)
1 small yellow onion (peeled and thinly sliced)
2 Tbsp olive oil (divided)
1 lb riced cauliflower (or regular cooked rice)
1 1/4 lb raw shrimp (peeled and deveined, tails removed)
Chipotle Lime Sauce
1/4 C reduced fat sour cream
1/2 lime (juiced)
pinch of ground chipotle powder
fine salt to taste
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt and pepper. Remove 1 teaspoon of the seasoning mix and set aside (for step 7).
- Arrange thinly sliced peppers and onions onto one end of the baking sheet. Drizzle with 1 tablespoon oil plus the seasoning mix and toss well to coat.
- On the other end of the pan, add riced cauliflower. Toss with the remaining 1 tablespoon of oil (skip this step if using regular rice).
- Place the baking sheet in the preheated oven and bake for 15 minutes, stirring halfway through (stir them separately and do not mix them).
- While the vegetables bake, make the homemade chipotle lime sauce. In a small bowl, combine the sour cream, juice of ½ lime and a pinch of chipotle powder. Stir to combine well. Add salt to taste.
- After 15 minutes, remove the baking sheet from oven. Arrange the shrimp in the center of the pan in a single layer. Sprinkle the shrimp with reserved 1 teaspoon of seasoning mix and mix well.
- Return the pan to the oven and bake an additional 10 minutes, stirring the shrimp if needed to ensure they’re cooked through (i.e. pink and no longer opaque).
- Remove the pan from the oven. Season the riced cauliflower with salt and pepper to taste.
- To serve, divide the cauliflower rice among 4 serving bowls. Top with the pepper and onion mixture and shrimp.
- Drizzle with chipotle lime sauce. Serve and enjoy!
Notes
Nutrition info per serving:
Calories: 266, Saturated Fat: 2.6g, Sodium: 381mg, Added sugars: 0g, Fiber: 4.2g, Protein: 32.7g
Source