Grilled Shrimp and Vegetable “Rice” Bowl
Grilled Shrimp and Vegetable "Rice" Bowl
Print RecipeSERVINGS
Ingredients
Shrimp
- 1 lb large shrimp, peeled and deveined 12 oz
- olive oil cooking spray
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp Celtic Sea Salt
- 1/4 tsp black pepper
- cayenne pepper, to taste
Vegetables
- 2 cups red bell pepper, quartered lengthwise and seeded
- 2 cups zucchini, quartered lengthwise
- olive oil cooking spray
- salt and pepper, to taste
"Rice"
- 4 cups cauliflower rice
- 1/4 cup fresh cilantro, coarsely chopped plus more for garnish
- juice of 1 lime plus extra wedges for serving
- salt and pepper, to taste
- Greek yogurt, for serving
Instructions
- Gently pat shrimp dry with a paper towel and place them in a medium bowl. Spritz with cooking spray and add the onion powder, garlic powder, smoked paprika, 1/2 teaspoon salt, pepper and cayenne. Toss to evenly coat. Skewer shrimp onto pre-soaked wood or metal skewers. Set aside.
- Spritz the bell pepper and zucchini. Season with 1/4 tsp salt and pepper.
- Over medium-high heat, grill the bell pepper halves and zucchini for 4 minutes. Using long metal tongs, carefully turn the peppers and zucchini, then place the shrimp on the grill. Cook for an additional 4 minutes, flipping the shrimp after 2 minutes. Remove everything from the grill at the same time.
- Microwave cauliflower rice for 4 minutes. Stir in cilantro, lime juice, salt and pepper. Divide over four servings.
- Dice the peppers and zucchini and divide over cauliflower rice and top with shrimp, yogurt and garnish with fresh cilantro and lime wedges.
Notes
1 serving = 4 oz protein, 2 cups vegetable
Try with other proteins like steak or chicken.
This recipe works well for meal prep.
