Shrimp Fajita Bowls 😍 this was definitely a winner!
Shrimp and vegetable fajitas with black beans and avocado, all on top of cilantro lime cauliflower "rice"
1 large head of cauliflower, cut into 2 inch pieces
the juice of 1 lime
1/4 cup finely chopped cilantro, plus more for garnish
salt and pepper to taste
1 tablespoon olive oil, divided use
1/2 cup of thinly sliced red onion
1 and 1/2 cups of thinly sliced red or yellow bell peppers
2 teaspoons chili powder
1 pound of shrimp, peeled and deveined
1 15 ounce can of black beans, drained and rinsed
1 avocado, thinly sliced
For the cauliflower rice:
Place 2 cups of cauliflower in the food processor and pulse until it's chopped to a rice consistency. Repeat the process until all of the cauliflower has been "riced".
Heat 2 teaspoons of olive oil in a large pan over high heat. Add the cauliflower and cook for 4-6 minutes or until softened and slightly browned. Season with salt and pepper to taste.
Stir in the lime juice and cilantro. Divide the cauliflower rice between 4 bowls.
For the shrimp fajitas:
Heat the remaining teaspoon of olive oil in a large pan over medium high heat. Add the onions and peppers and cook for 4-6 minutes or until vegetables are softened. Season to taste with salt and pepper.
Season the shrimp with the chili powder and add the shrimp to the pan. Cook for 3-4 minutes or until shrimp are pink and opaque.
Divide the shrimp mixture between the 4 bowls; top each bowl with 1/4 of the black beans and avocado. Sprinkle with additional cilantro if desired and serve.