Chili-Lime Shrimp with Peppers and Cauliflower Rice

Juicy shrimp with chili, lime and cumin, served with roasted peppers and creamy cauliflower rice. A quick low-carb meal that is satisfyingly filling with avocado and pumpkin seeds.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 300 g raw peeled shrimp
• 400 g cauliflower, cut into florets
• 2 pc red bell pepper
• 1 pc red onion
• 1 pc garlic clove
• 1 pc small red chili
• 1 pc avocado
• 1 pc lime
• 1 bunch cilantro
• 1 tsp ground cumin
• 1 tsp sweet paprika powder
• 1 tbsp olive oil
• 80 g sour cream
• 20 g pumpkin seeds
• salt
• pepper

Method

1. Season the shrimp with salt, pepper, cumin and paprika powder and set aside briefly.
2. Cut the cauliflower into rough pieces and pulse in a blender or grate with a box grater until it forms rice-like granules.
3. Deseed the bell pepper and cut into strips, slice the onion into rings, finely chop the garlic and slice the chili into fine rings.
4. Heat the olive oil in a large pan and fry the bell pepper and onion over medium heat for 5 minutes, until they take on a little color.
5. Add the garlic and chili, fry briefly, then add the shrimp. Cook the shrimp for 2 to 3 minutes until pink and cooked through, then remove from the pan.
6. Add the cauliflower rice to the pan and fry for 4 to 5 minutes until al dente. Season with salt and pepper.
7. Halve the avocado, remove the pit, dice the flesh and drizzle with the juice of half a lime. Roughly chop the cilantro.
8. Return the shrimp to the pan, drizzle with the juice of the remaining lime and toss briefly.
9. Divide between two plates and top with avocado, sour cream, pumpkin seeds and cilantro.