Healthy Chipotle Shrimp Burrito Bowls

Spiced Chipotle Shrimp goes perfectly with the fresh Pico de Gallo and Cilantro Lime Cauliflower Rice.

Course Main Course

Cuisine American, Mexican

Keyword clean eating, dairy free, gluten free, low carb, paleo, whole30

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 213kcal

Author Sara

Ingredients

1 lb Raw Shrimp Peeled & Deveined
2 Tbls Chipotle Powder
1 tsp Salt
1/2 tsp Garlic Powder
1/4 tsp Cumin
1/4 tsp Onion Powder
1 Lime Sliced
1 Avocado Sliced
1/2 cup Cilantro Chopped
1 Tbls Avocado Oil or oil of choice

Instructions

Make the Pico de Gallo so the flavors have time to develop while you prepare the rest of the ingredients
Make the spice mixture for the shrimp using the chipotle powder, cumin, salt, onion powder, and garlic powder
Pat the shrimp dry with a paper towel and season both sides with the spice mixture. Heat the oil in a large skillet over medium heat. Cook the shrimp for 2 minutes on the first side and 1-2 minutes on the second side. (They should be just cooked - you don't want them to get rubbery and overcooked)
Set the shrimp aside and make your Cilantro Lime Cauliflower Rice
Build your bowls with the cauliflower rice on the bottom and the shrimp and Pico de Gallo on top. Along with sliced limes, cilantro and optional dairy free sour cream

Notes

Nutrition Facts do not include the Pico de Gallo and the Cilantro Lime Cauliflower Rice. The nutrition facts for those can be found on each recipe card.

Nutrition