Weight-Loss Shrimp Fajita Cauliflower Bowl

Fajitas grew from Tex-Mex border cooking, famous for sizzling peppers, onions, and bold chili-cumin spice. This bowl keeps that skillet char with quick-seared shrimp over cauliflower rice, finished with lime and cilantro.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 295 cal
• 32g protein
• 16g carbs
• 12g fat

Every recipe here is free to read.

Ingredients

• 1.25 lb large shrimp peeled and deveined
• 4 cups cauliflower rice
• 3 sliced bell peppers mixed colors
• 1 large sliced yellow onion
• 2 tbsp olive oil
• 1.5 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 2 lime
• 1/4 cup chopped fresh cilantro
• 1 sliced avocado
• 1/2 cup nonfat Greek yogurt

Instructions

1. 1Pat the shrimp dry and place them in a bowl. Toss with half the chili powder, cumin, smoked paprika, garlic powder, and salt so every piece is coated.
2. 2Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers. Cook, stirring occasionally, for 6 to 8 minutes until the edges char and the vegetables soften.
3. 3Push the peppers and onions to the side of the pan. Add the remaining oil and the seasoned shrimp in a single layer.
4. 4Cook the shrimp 2 minutes on the first side until pink and lightly curled, then flip and cook 1 to 2 minutes more until opaque. Squeeze juice from one lime over everything and toss together.
5. 5In a separate nonstick skillet or the same pan after wiping, warm the cauliflower rice over medium heat for 4 to 5 minutes, stirring often, until hot and any excess moisture evaporates. Season lightly with remaining salt and spices.
6. 6Divide the cauliflower rice among four bowls. Top each with a generous portion of the shrimp fajita mixture.
7. 7Add sliced avocado and a dollop of Greek yogurt to each bowl. Scatter chopped cilantro over the top.
8. 8Cut the remaining lime into wedges and serve alongside so everyone can brighten their bowl just before eating.