Pineapple Chipotle Shrimp Cauliflower Rice Bowl
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 servings
Ingredients
  • 1 lb shrimp, peeled
  • 1 bag riced cauliflower
  • 1 bag frozen mixed peppers (you could also sub fresh!)
  • ½ red onion, chopped
  • 2 Tbsp ghee, divided
  • 1 Tbsp minced garlic
  • 1 tsp sea salt
  • ½ tsp chipotle powder
For the chipotle-adobo sauce:
  • ¼c coconut milk yogurt
  • 1 chipotle pepper in adobo sauce, chopped
  • ½ Tbsp lime juice
  • ½ tsp garlic powder
  • ¼ tsp paprika
  • Salt + pepper, to taste
For serving:
  • Sliced avocado
  • Sliced pineapple
  • Sliced mango
  • Sliced lime
  • Chopped Cilantro
Directions
  1. First, make the peppers. In a large skillet, heat 1 Tbsp ghee until hot. Add the chopped onion and 1 Tbsp garlic. Stir with a wooden spoon and sauté for about 5 minutes over medium heat, until the onions start to become translucent.
  2. Add the frozen peppers, and cook an additional 5 minutes, until they start to soften.
  3. Add the cauliflower rice and cook for another 5-7 minutes.
  4. Season the skillet with 1 tsp salt, chipotle powder, and you could even add in a little of your favorite taco seasoning if you like! (but remember, we still have the sauce!)
  5. While the skillet is cooking, make the chipotle-adobo sauce. Stir all the ingredients together and set aside until serving.
  6. Meanwhile, in a small skillet, heat another Tbsp of ghee. When it’s hot, add the shrimp and cook for about 2-3 minutes a side (depending on the size of your shrimp), until cooked through.
  7. Assemble the bowls! Start with the cauliflower rice / peppers mixture on the bottom, top with sliced pineapple, mango, avocado, and a slice of lime, and add the shrimp on top. Drizzle with the chipotle-adobo sauce and eat up!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/pineapple-chipotle-shrimp-cauliflower-rice-bowl/