Eighty-six the tortilla and whip up some cilantro cauliflower rice, be generous with the guac and sour cream, and serve up a low carb dream with these healthy keto shrimp fajita bowls.
Servings : 4
Ingredients
- 1 lb shrimp thawed, tails removed
- 1 Tbsp Chili Powder
- 2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/8 tsp cayenne pepper
- 1/2 tsp salt
- 1 onion thinly sliced
- 1 red bell pepper seeded and thinly sliced
- 1 yellow bell pepper seeded and thinly sliced
- 1 green bell pepper seeded and thinly sliced
- 3 Tbsp extra virgin olive oil divided
- 1 Tbsp lime juice
- 1 cup fresh pico de gallo
- 1/2 cup sour cream optional
- 2 cups cheddar cheese grated
- 1 cup guacamole optional
- 1 bunch cilantro finely chopped, optional
Cilantro Cauliflower Rice
- 3 cups cauliflower riced, about 1 head
- 1 Tbsp coconut oil or ghee
- 2 Tbsp cilantro chopped
- salt to taste
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Instructions
Fajitas
- Preheat oven to 400. Combine chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, and salt in a small bowl. Divide mixture in half. Add shrimp to another small bowl along with half of the seasoning mixture and 1 tablespoon oil. Toss until shrimp is well coated Set aside. Add onions, peppers, and remaining olive oil to a medium bowl along with the remaining half of the seasoning mixture. Toss to coat. Arrange veggies in a single layer on a baking sheet.
- Bake at 400 for 10 minutes. Add shrimp. Bake an additional 10 minutes or until shrimp is opaque and cooked through. Sprinkle with lime juice.
- While shrimp and vegetables are cooking, prepare cauliflower rice. Divide cauliflower rice evenly among 4 bowls.
- Top cauliflower rice evenly with shrimp and veggies. Top evenly with pico, cheddar, guacamole (if using), and sour cream (if using). Sprinkle with cilantro.
Cilantro Cauliflower Rice
- Rice the cauliflower in a food processor or by hand with a cheese grater. You can also buy riced cauliflower already done for you at various grocers.
- Heat a skillet or wok over medium heat and add the riced cauliflower to the dry pan. Stir the cauliflower around until it begins to brown and dry out.
- Now add the coconut oil or ghee. Cook for about 2 minutes and let it brown some more.
- Add the chopped cilantro and salt to taste. Serve as a side dish or in place of brown rice in just about any dish.
Notes
The best guacamole is hands-down our own recipe (and no we're not biased at all!). Find it here and add recipe to your meal plan.
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