Chili-Lime Shrimp with Peppers and Cauliflower Rice

Saftige Garnelen mit Chili, Limette und Kreuzkümmel, dazu geröstete Paprika und cremiger Blumenkohlreis. Ein schnelles Low-Carb-Essen, das mit Avocado und Kürbiskernen angenehm sättigt.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 300 g Raw peeled shrimp
• 400 g Cauliflower, cut into florets
• 2 Stück Red bell pepper
• 1 Stück Red onion
• 1 Stück Garlic clove
• 1 Stück Small red chili
• 1 Stück Avocado
• 1 Stück Lime
• 1 Bund Cilantro
• 1 TL Ground cumin
• 1 TL Sweet paprika powder
• 1 EL 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 into rice-like grains.
3. Remove the seeds from the pepper and cut into strips, slice the onion into rings, finely chop the garlic and slice the chili into fine rings.
4. Heat olive oil in a large pan, then fry the 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. Fry 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.