avocado shrimp rice bowl

Keto Mexican Shrimp Rice Bowl

A super easy and delicious low-carb rice bowl recipe with shrimp, avocado, and bell pepper.
Course Dinner
Cuisine Ketogenic, Low Carb, Mexican
Keyword shrimp rice bowl
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 411kcal
Author Tanya K.


  • 1 cup cauliflower rice cooked
  • ½ lb shrimp
  • ½ bell pepper cut into chunks
  • ½ avocado sliced
  • ½ tsp garlic flakes
  • ¼ tsp red pepper flakes
  • ½ tsp cumin
  • 1 tbsp olive oil
  • 1 cup spinach chopped
  • lime wedges optional
  • salt and pepper to taste

For dressing:

  • ½ cup sour cream
  • ¼ cup parsley
  • ½ tsp garlic flakes
  • 1 tbsp lime juice
  • pinch erythritol optional
  • salt and pepper to taste


  • Make a dressing: in a food processor combine sour cream, parsley, garlic flakes, lime juice, erythritol, salt and pepper and blend until homogeneous.
  • Heat olive oil in a frying pan, add shrimp, garlic flakes, red pepper flakes, cumin, season with salt and pepper and cook 2-3 minutes per side.
  • Divide cauliflower rice between bowls. Top with avocado slices, pepper chunks, chopped spinach and cooked shrimps.
  • Drizzle with dressing.
  • Serve with lime wedge and enjoy!



*You can use grilled chicken breast slices in the place of shrimp too.


Calories: 411kcal | Carbohydrates: 15g | Protein: 28g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 316mg | Sodium: 978mg | Potassium: 843mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3476IU | Vitamin C: 103mg | Calcium: 277mg | Iron: 4mg