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.
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
- Mix the chilli powder, cumin, garlic powder, salt, and red chilli flakes in a small bowl and set aside.
- 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.
- 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.
- To the same pan, add the onions and bell pepper. Cook for 3-5 minutes or until they begin to soften.
- Next, add the garlic and cook for another minute.
- Pour in the cauliflower rice and the remaining spice mixture, stirring until the cauliflower rice is well coated.
- 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.
- 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