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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
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
Calories
411
kcal
Author
Tanya K.
Ingredients
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
US Customary
-
Metric
Instructions
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!
Video
Notes
*You can use grilled chicken breast slices in the place of shrimp too.
Nutrition
Calories:
411
kcal
|
Carbohydrates:
15
g
|
Protein:
28
g
|
Fat:
28
g
|
Saturated Fat:
9
g
|
Cholesterol:
316
mg
|
Sodium:
978
mg
|
Potassium:
843
mg
|
Fiber:
6
g
|
Sugar:
5
g
|
Vitamin A:
3476
IU
|
Vitamin C:
103
mg
|
Calcium:
277
mg
|
Iron:
4
mg