One-Pot Mexican Shrimp with Cauliflower Rice

Black beans, lime, herbs, and spices give a Mexican twist to this tasty shrimp and cauliflower rice dish.  Aside from flavour, it will provide you with heaps of folate, B1, and a range of minerals.  While the cauliflower amps up your intake of vitamins B5, B6, C, manganese, and potassium, the shrimp supplies plenty of protein, B12, and selenium



One serving provides 414 calories, 27 grams of protein, 10 grams of fat, and 42 grams of net carbs.


The Cronometer screengrab below shows the nutrients 2000 calories of this recipe provides relative to our Optimal Nutrient Intakes (ONIs). 


Yield: 2 servings

  • 3/4 teaspoon chilli powder
  • 1/2 teaspoon cumin
  • 1/2 tsp (2.8 grams) garlic powder
  • 1/2 tsp (2.8 grams) salt
  • 1/4 tsp (1.4 grams) red chilli flakes
  • 12 large shrimp, peeled and deveined
  • 1 tbsp (12.6 grams) olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • riced cauliflower or about 4 cups
  • 1 14.5 oz can (410 grams) of diced tomatoes
  • 1/4 cup vegetable stock or water
  • 1 cup (172 grams) of black beans, rinsed and drained (optional)
  • Avocado, cubed (optional)
  • Juice of 1 lime


  1. Mix the chilli powder, cumin, garlic powder, salt, and red chilli flakes in a small bowl and set aside.  
  2. In a separate bowl, add the shrimp, one tablespoon of olive oil, and ½ teaspoon of the spice mixture.  Mix with your hands until the shrimp is well-coated.
  3. Heat a large pan over medium heat.  Once you feel warmth when you hover your hand over the pan, add the shrimp.  Cook for 2-3 minutes on each side and remove the shrimp from the pan.  Set aside.
  4. To the same pan, add the onions and bell pepper.  Cook for 3-5 minutes or until they begin to soften.  
  5. Next, add the garlic and cook for another minute.  
  6. Pour in the cauliflower rice and the remaining spice mixture, stirring until the cauliflower rice is well coated.
  7. Add in the canned tomatoes and vegetable stock, stirring to combine.  Cover the pan and simmer for 5-10 minutes, or until cauliflower rice starts to tenderise.  Remove the lid and turn up the heat to cook off any excess liquid, stirring occasionally.  This should take another 2-3 minutes.
  8. Turn off the heat and stir in the beans.  Add the shrimp back in, give a big squeeze of fresh lime juice, and serve immediately.  Top it with diced avocado, chopped cilantro, Greek yogurt, and an extra squeeze of lime!


  • Cyleste Ann McKeon